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Spaghetti Stuffed Garlic Bread

Using your favorite meat sauce or mine in this recipe, enjoy a fun way to put together spaghetti and garlic bread.
Course: Main Course, Main Dish
Cuisine: American, Italian
Author: Catherine's Plates

Equipment

  • sheet pan lined with parchment
  • serrated knife
  • small dish
  • pastry brush
  • measuring spoons
  • large spaghetti pot
  • spatula

Ingredients

  • whole french loaf of bread; sliced lengthwise
  • 2 TBS butter, melted
  • 1 tsp minced garlic
  • 8 oz mozzarella cheese, shredded; DIVIDED
  • 1/4-1/2 cup parmesan shredded cheese
  • 2 TBS dried parsley flakes

spaghetti

  • 8 oz dry uncooked spaghetti
  • 1/2 TBS salt

Meat Sauce

  • 1 lb ground beef
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 TBS butter
  • 24 oz pasta sauce (your favorite)
  • 1 TBS sugar
  • 1 TBS Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt (or to taste)

Instructions

  • Cut the loaf of french bread in half lengthwise using a serrated knife. Each half with yield 4 servings. Pull out the insides of the bread leaving the boat shape loaf for filling. Place one on a sheet pan.
    NOTE: for this recipe we used one of the halved loaves. The recipe is good for 1 or both of the halves.
  • Melt 2 TBS butter in a small dish. Mix in 1 tsp minced garlic and using a pastry brush spread it all over the inside of the boat. Place on a large sheet pan lined with parchment.
  • Place in 400 degree oven for 5-7 minutes until it's nice and toasty. Remove and set aside.
  • Place 8 oz of spaghetti in a large pot of boiling water with 1/2 TBS salt. Cook per directions on back of package for tender. Drain spaghetti. Place back in pot.
  • In a large deep skillet over medium high heat break up ground beef. Brown up the beef with the onion & bell pepper. Ground beef should be no longer pink and peppers & onions should be softened. Drain excess grease out of pan.
  • Stir in 1 TBS butter, pasta sauce, sugar, Italian seasoning, garlic powder, black pepper, and salt. Turn off the meat sauce. Add in the cooked & drained spaghetti. Stir until well combined. Cool for just a few minutes.
  • Place 4 oz mozzarella shredded cheese into the toasted garlic bread. Twirl the spaghetti & meat sauce and place mounds of it all over the garlic bread. Pile it high.
  • Sprinkle remaining mozzarella shredded cheese on top. Sprinkle parmesan cheese across the top. Top with dried parsley.
  • Bake in 400 degree oven for 7-8 minutes until cheese has melted and golden brown. Let sit on stove for a few minutes. Take a sharp long knife and cut through the middle to make 2 pieces. Then cut those in half creating 4 pieces.
    NOTE: you can use both sides of the french loaf bread or just use one. The extra meat sauce and spaghetti can be frozen in portions.