Spaghetti Stuffed Garlic Bread

5 from 1 vote

This spaghetti stuffed garlic bread features crusty garlic bread loaded with spaghetti and meat sauce and topped with melted cheese.

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Italian

Keyword: Spaghetti Stuffed Garlic Bread Recipe

Servings:

Calories: 1171kcal

Ingredients

2 tablespoons olive oil
1 cup onion small diced
1 tablespoon garlic minced
1 tablespoon italian seasoning
1 teaspoon dried basil
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 ½ pounds ground beef
2 cans crushed tomatoes (28-ounce cans)
1 pound frozen garlic bread loaf thawed
8 ounces thin spaghetti cooked according to package directions (half of a 1 pound box)
8 ounces mozzarella cheese block shred

Instructions

In a large skillet, on medium-high heat, place the olive oil. Once it is hot, add the onions, garlic, Italian seasoning, dried basil, salt, black, and red pepper. Cook for 2 minutes.
Once the onions and spices have started to soften, add the ground beef and cook for an additional 5 to 6 minutes or until the meat is no longer pink. Drain any excess grease from the cooked beef.
Add the crushed tomatoes to the cooked beef, turn the heat to medium-low, and simmer the sauce for 15 to 20 minutes.
Preheat oven to 375°F. Place a piece of aluminum foil onto a large baking sheet and set it aside.
While the sauce is simmering, remove your garlic bread from the package and allow it to thaw completely. Once thawed, cut your bread in half so that you have 4 equal-sized portions. Place the pieces of garlic bread onto the prepared baking sheet garlic/butter side up.
Carefully cut a slit with a sharp knife, following the shape of the bread, about ¼ inch from the sides of the bread. Make sure you do not go all the way through the bread. You want to create a border to hold the spaghetti and sauce in the bread boat.
With the bottom of a large soup spoon, press down the center part of the garlic bread, making sure to leave ¼ inch border you created with your knife cut. You should have created a garlic bread boat.
In a large bowl, add your cooked and drained thin spaghetti noodles with 4 cups of your sauce. Combine them so that all of your spaghetti noodles are coated with sauce.
Divide your sauce-coated noodles into 4 equal amounts and fill your garlic bread boats with the spaghetti. Make sure to keep your spaghetti neatly piled onto the garlic bread.
Top each of your spaghetti-filled garlic boats with a ¼ of the shredded mozzarella cheese.
Bake for 25 minutes, or until the cheese is melted and lightly golden. If you want your cheese a little more golden, then you can turn on your broiler for 2 to 3 minutes or until desired doneness.

Notes

Inspired by: Southern Discourse

You can easily double the servings for this recipe. You will need a second loaf of garlic bread, a second 8-ounce block of mozzarella cheese, and you will need to cook the entire 1-pound box of thin spaghetti noodles. This recipe makes plenty of sauce so there is no need to double any of the sauce ingredients.
If you do not wish to make your tomato sauce from scratch, you can cook your ground beef and then add 2 (24-ounce) jars of your favorite jarred marinara sauce. You will omit the addition of the onions, garlic, and spices and follow all the other directions for the dish.
If you wish to use a loaf of fresh french bread instead of a frozen garlic bread loaf, you will need to cut it in half lengthwise then into 4 equal portions. You will need to follow steps 6 & 7. You will also need to combine 4 tablespoons melted butter with 1 teaspoon garlic powder and brush the inside of your bread with the garlic butter before proceeding with the next steps.
Make sure you do not go all the way through the bread. You want to create a border to hold the spaghetti and sauce in the bread boat.
If you want your cheese a little more golden brown, then you can turn on your broiler for 2 to 3 minutes or until desired doneness.

Nutrition