Ingredients
Scale
- 1 large baguette or Italian bread loaf
- 2 cups cooked spaghetti (preferably with marinara or your favorite sauce)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley
- Olive oil (for brushing)
- Salt and pepper to taste
- Optional: red pepper flakes, basil, or other herbs
Instructions
- Preheat your oven to 375°F (190°C). Slice the loaf horizontally and carefully hollow out the inside, leaving about 1-inch thick bread walls. Save the scraps for croutons or crumbs.
- Mix the melted butter with minced garlic, chopped parsley, and a pinch of salt. Brush both the interior and exterior of the bread with this garlic butter. Bake on a sheet for about 10 minutes until crispy and golden.
- In a bowl, combine cooked spaghetti with marinara sauce, half of the shredded mozzarella, and grated Parmesan. Season with salt, pepper, and herbs.
- Spoon the spaghetti mixture into the hollowed bread. Sprinkle the remaining mozzarella on top. Return to the oven and bake for an additional 10-12 minutes until cheese is bubbly and browned.
- Remove from oven, garnish with extra parsley, and let sit for a few minutes. Slice and serve hot, enjoying your Spaghetti-Stuffed Garlic Bread Boats!
Notes
- Ensure bread walls are about 1-inch thick for proper stuffing and baking.
- Customize by adding cooked chicken or sausage for extra protein.
- Leftovers can be refrigerated and reheated in a 350°F oven for 10 minutes for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stuffing
- Cuisine: Italian-American
- Diet: Contains dairy, gluten (can be adapted)
Nutrition
- Serving Size: 1 boat
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg