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Spaghetti Stuffed Garlic Bread Recipe

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★★★★★

4.6 from 59 reviews

Spaghetti Stuffed Garlic Bread is a mouthwatering fusion of two classic comfort foods. This innovative dish features a sturdy Italian or French bread loaf hollowed and filled with al dente spaghetti coated in a rich, hearty meat sauce, all layered with melted mozzarella and Parmesan cheeses inside a garlicky, buttery bread shell. Baked until golden and bubbly, it offers a perfect balance of textures and flavors—crispy, garlicky crusts with a luscious, cheesy pasta interior. Ideal for family dinners or parties, it’s an irresistible, complete meal that combines the best of pasta and garlic bread in one delectable, portable package.

Ingredients

Scale

Hearty Meat Sauce

  • 2 tablespoons olive oil
  • 1 pound lean ground beef (80/20 or mix with Italian sausage)
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1/2 cup beef broth or red wine
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped

Spaghetti

  • 1 pound spaghetti
  • Salt, for pasta water

Garlic Bread Shells

  • 1 large loaf Italian or French bread (about 18–20 inches long)
  • 1/2 cup unsalted butter, softened
  • 4–5 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1/2 teaspoon dried oregano (optional)
  • Pinch of salt

Assembling and Topping

  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Brown the Meat: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking up the meat, until browned, about 5-7 minutes. Drain excess fat to avoid greasiness.
  2. Sauté Aromatics: Reduce heat to medium, add finely chopped onion to the pot and cook until translucent, about 5-8 minutes. Add minced garlic and cook for another minute until fragrant, avoiding burning.
  3. Build Sauce Base: Stir in tomato paste and cook for 2-3 minutes, stirring constantly to deepen flavor and remove raw taste.
  4. Simmer Sauce: Pour in crushed tomatoes, tomato sauce, and beef broth or red wine. Add dried oregano, dried basil, red pepper flakes if using, and sugar. Stir well. Bring to gentle simmer, reduce heat to low, cover, and simmer for at least 30 minutes up to 2 hours, stirring occasionally.
  5. Season Sauce: Adjust seasoning with salt and freshly ground black pepper to taste. Stir in fresh parsley before combining with pasta.
  6. Cook Spaghetti: While sauce simmers, boil heavily salted water in a large pot. Cook spaghetti according to package directions until al dente. Drain thoroughly.
  7. Combine Spaghetti and Sauce: Return drained spaghetti to pot, pour a generous amount of meat sauce over it, and toss gently to coat all strands evenly.
  8. Preheat Oven and Prepare Garlic Butter: Set oven rack to middle and preheat to 375°F (190°C). In a bowl, mix softened butter, minced garlic, fresh parsley, grated Parmesan cheese (optional), dried oregano (optional), and a pinch of salt until well combined.
  9. Prepare Bread: Slice the Italian or French bread loaf lengthwise to create a hinge without cutting all the way through. Scoop out soft bread inside each half, leaving 1/2 to 3/4 inch thick walls to form a hollow.
  10. Apply Garlic Butter and Initial Bake: Spread garlic butter generously inside the hollowed bread halves and lightly on the outside crust. Place bread cut-side up on a baking sheet and bake 5-7 minutes until edges are golden and butter melted.
  11. Add Cheese Base: Remove bread from oven. Sprinkle about 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese evenly over the hollow bottoms of both halves.
  12. Fill with Spaghetti: Spoon the spaghetti mixture into each bread half, pressing gently to pack evenly, leaving space around edges for cheese melt.
  13. Top with Cheese: Sprinkle the remaining shredded mozzarella and Parmesan cheese over the spaghetti filling generously.
  14. Final Bake: Return the stuffed bread to the oven and bake for 12-18 minutes until the cheese is melted, bubbly, and golden, and bread edges are crisp.
  15. Rest and Serve: Remove from oven and let rest 5-10 minutes. Slice into 2-3 inch portions with a serrated knife. Garnish with fresh basil leaves if desired and serve immediately.

Notes

  • For extra flavor, use a mix of ground beef and Italian sausage in the sauce.
  • Red wine in the sauce adds depth, but beef broth works well as a substitute.
  • Adjust red pepper flakes to control the heat level according to your preference.
  • Save the scooped-out bread crumbs for homemade croutons or breadcrumbs.
  • The bread edge can be brushed with garlic butter on the outside for a golden crust.
  • Letting the bread rest after baking helps cheese set for easier slicing.
  • Variations include using Alfredo or pesto sauce fillings, or different cheese blends like provolone or smoked gouda.
  • Serve with a crisp green salad or tomato soup for a balanced meal.
  • Offer warm marinara sauce on the side for dipping if desired.
  • Sourdough baguette or individual ciabatta rolls make fun alternative bread options.

Keywords: spaghetti stuffed garlic bread, garlic bread recipe, stuffed bread, hearty pasta bake, cheesy garlic bread, comfort food, Italian-American recipe, dinner party recipe

Find it online: https://messykitchenmagic.com/spaghetti-stuffed-garlic-bread-recipe/