SPAGHETTI STUFFED GARLIC BREAD

Who doesn’t love a touch bread with their spaghetti? This easy Spaghetti Stuffed bread makes sure you get a touch of that crispy, savory, garlic goodness with each bite! A fun combat warm & cheesy baked spaghetti loaded with a seasoned beef & meat sauce, this family dish will have you ever feeling sort of a kid again!

SPAGHETTI STUFFED GARLIC BREAD
SPAGHETTI STUFFED GARLIC BREAD

Everybody has memories as a child of eating spaghetti piled high on your piece of garlic toast and relishing every bite. This grown up version of that delightful memory cuts out that middle step and just bakes all that yumminess up together. Lightly toasting the bread first and keeping your meat sauce thick, keeps your “bread boat” from getting soggy because it bakes.

When your loaded bread comes out of the oven, spaghetti bubbling and cheese melting down the edges , your inner kid will do cartwheels! Way better than pizza or Stromboli or anything you'll consider , this baked spaghetti during a zesty, garlicky bread bowl has the power to show a Tuesday night into Italian bistro night… clean your plate night… or just your very favorite night of the week.

SPAGHETTI STUFFED GARLIC BREAD

INGREDIENTS:

  • 16 oz Italian bread loaf
  • butter & garlic powder for bread
  • 1 lb ground beef
  • 1 lb ground sausage
  • 16 oz tomato sauce
  • 6 oz tomato paste
  • 1 medium onion, diced
  • 7 oz uncooked spaghetti
  • 1/2 C Parmesan cheese, divided in half
  • 2/3 C Mozzarella cheese, divided in half
  • 1 Tbsp Italian seasoning, generous
  • 1 tsp salt + a pinch
  • 1/2 tsp minced garlic
  • 1/2 tsp ground black pepper

INSTRUCTIONS:

  1. Preheat oven to 375° Fahrenheit.
  2. In a large sauce pan, boil spaghetti until al dente. Remove from heat and drain.
  3. While pasta is cooking, brown beef & sausage in a large skillet over medium heat. Add onion while browning meat. When brown, drain off any excess fat and return to skillet. Add tomato sauce, paste, Italian seasoning, garlic, salt & pepper. Mix well. Simmer for 5-8 minutes. Add cooked pasta. Mix well again and remove from heat.
  4. While meat sauce is simmering, cut the Italian bread loaf in half using a bread knife. Carve out the middle of each half of the loaf. Remove any remaining bread to create a large hollow in each half. Brush insides of the hollows and sides of the halves with butter. Sprinkle with garlic powder. Toast in oven.
  5. When bread is toasted, spoon the prepared spaghetti & meat sauce into the hollow of each half, filling the hollows completely. (You will have spaghetti & meat sauce left over). Top with cheeses- 1 of the divided halves of the cheeses for one loaf and one for the other.
  6. Bake at 375° for 15-20 or until cheese is melted and golden. Remove from oven and gently cut with a bread knife to serve.

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