Ingredients
Scale
- 1 pound of your favorite spaghetti pasta
- 2 cups marinara sauce
- 1 pound Italian sausage or ground beef (optional)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 large loaf of Italian or French bread
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- Olive oil, as needed
- Salt and pepper to taste
Instructions
- Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine cooked spaghetti, marinara sauce, minced garlic, Parmesan cheese, salt, and pepper. If using meat, sauté the Italian sausage or ground beef separately and mix into the spaghetti.
- Cut the loaf of Italian bread in half lengthwise. Hollow out the bread slightly, leaving about an inch of shell. Brush the inside with melted butter and sprinkle with chopped parsley. Add olive oil and extra minced garlic if desired.
- Fill each bread shell generously with the spaghetti mixture. Top with shredded mozzarella and extra Parmesan cheese.
- Place the filled breads on a baking sheet lined with parchment paper.
- Bake at 375°F (190°C) for 15-20 minutes until cheese bubbles and bread is golden. Broil for an additional 2 minutes for extra crispiness, watching carefully.
Notes
- For a vegetarian version, omit the sausage or replace with plant-based options.
- To make gluten-free, use gluten-free bread and pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat by wrapping in foil and baking at 350°F (175°C) for about 10-15 minutes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Contains Dairy, May Contain Meat
Nutrition
- Serving Size: 1 boat
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 1020 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 80 mg