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Imagine a warm comfort classic that brings everyone together This stuffed garlic bread with spaghetti is a total crowd-pleaser Think about biting into crisp bread with melted cheese and savory meat The smell alone will have people hanging out in the kitchen waiting for you to call them to the table Ideal when you want pasta meat cheese and bread all smushed into one awesome bite
Ingredients
- Italian loaf: get it fresh the day you wanna make it so it keeps that soft inside with a crunchy outside
- Butter: makes the crust rich and flavorful For best results grab sweet cream butter
- Garlic powder: lots of taste without burning your mouth
- Ground beef: pick bright red meat that's not greasy so it stays juicy
- Salsiccia or chunky sausage: packs in the spice Just make sure it’s not sticky when you buy it
- Tomato sauce: fruity variety works great with super tasty tomato paste
- Onion: adds some natural sweet flavor Look for firm ones without those green bits
- Spaghetti: skip the super-fast cook stuff Use proper durum wheat for best bite
- Parmesan: buy a chunk and shred it yourself for maximum flavor boost
- Mozzarella: classic fridge aisle choice The more fat the better the gooey melt
- Italian herbs: sprinkle dried or fresh depending on what’s around for that vacation feeling
- Salt and pepper: you can be generous with salt for great taste balance
- Fresh chopped garlic: for a spicy punch Just use what you chopped yourself
Step-by-step guide
- Boil noodles:
- Cook the spaghetti in a big pot of salty water Drain them while they’re still slightly firm not mushy so the oven doesn’t make them too soft
- Brown the meat and fry onions:
- Cook ground beef and sausage in a nonstick pan without any oil Once brown toss in onions Stir often so nothing burns and the onions go soft
- Make the sauce:
- Mix in tomato sauce tomato paste salt pepper garlic and any herbs Let it all simmer gently to thicken up a bit and get nice and rich
- Mix noodles and sauce:
- Toss the drained spaghetti right in Add a splash of the pasta water and stir everything so it’s juicy and saucy
- Get the bread ready:
- Slice the loaf in half lengthwise and scoop out most of the middle so you get a nice thick shell Brush inside with warm butter and garlic powder Toast it for a couple minutes till the edges turn golden
- Stuff and top with cheese:
- Fill up the bread shells with your hot pasta mix Press it in a bit Then sprinkle with a bunch of mozzarella and parmesan
- Bake it:
- Put the stuffed loaf on a tray and pop it in a 190 degree oven Bake for about 15 minutes until the cheese is bubbly and turns golden
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Storing and leftovers
Let leftovers cool off completely and wrap them up or use a sealed container in the fridge Your garlic bread will last two or three days Pop it back in the oven to crisp up the crust and get the middle melty Freezing works too Just wrap up portions in baking paper and bake straight from frozen
Switch things up
If you’re not into beef just swap for chicken or even go meatless Switch up the cheese Emmental or mountain cheese taste just as good Crave some spice Throw in chili or spicy salami Fresh herbs like basil or parsley make it pop too
Serving ideas
Cut the loaded bread into thick slices Serve with arugula salad or crunchy raw veggies You can make mini bites for an Italian-style buffet Kids’ parties and picnics are extra fun with a bunch of tiny stuffed breads
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Backstory
You’ll find stuffed breads all over Italy but the spaghetti version is a new American twist inspired by classic garlic bread and baked pasta It’s turned into our family’s weeknight go-to especially when we want something cozy but haven’t got a ton of time
Recipe FAQs
- → How do I hollow out the bread easily?
The easiest way is to slice the bread open with a sharp knife and pull out the middle using your fingers or a spoon, leaving sturdy sides so it won’t collapse.
- → Can I swap out the type of meat?
Absolutely. Try beef, pork, chicken, or even something vegetarian. It’s really the seasoning that gives the whole thing its character.
- → How do I keep the bread from getting soggy?
Brushing the bread with melted butter before toasting it creates a barrier. Also, make sure the filling’s not super wet.
- → Is this good for making ahead of time?
Sure, you can make the spaghetti and sauce ahead. But put them in the bread and bake it right before you want to eat so it stays crisp.
- → Which cheeses go great with this?
Mozzarella melts perfectly and parmesan brings flavor. Gouda or Emmental also work if that's what you’ve got.