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Best Spaghetti Stuffed Garlic Bread

A delightful twist on garlic bread, this recipe features a loaf stuffed with cheesy spaghetti, making it a perfect comfort food for family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the garlic bread
  • 1 large loaf large loaf of French or Italian bread (about 12-14 inches) Choose a crusty yet soft loaf.
  • 4 tablespoons unsalted butter (melted) Use unsalted butter for better flavor control.
  • 4 cloves garlic (minced) Fresh garlic enhances the flavor.
  • 2 tablespoons fresh parsley (chopped, optional) Adds a fresh touch, can be omitted.
  • Salt to taste Salt Adjust according to preference.
  • Pepper to taste Pepper Adjust according to preference.
For the filling
  • 2 cups cooked spaghetti (preferably with marinara sauce) Use leftover spaghetti if available.
  • 1 cup shredded mozzarella cheese Can substitute with provolone or other Italian cheese blends.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the loaf of bread in half lengthwise. Hollow out some of the inside bread to create space for the spaghetti.
  3. In a mixing bowl, combine the melted butter, minced garlic, and chopped parsley. Stir until well blended.
  4. In another bowl, combine the cooked spaghetti with ½ cup of mozzarella cheese, and season with salt and pepper to taste.
  5. Spread the garlic butter mixture on both halves of the hollowed-out bread. Stuff the spaghetti mixture evenly into each half and top with the remaining mozzarella cheese.
Baking
  1. Place the stuffed bread halves on a baking sheet and bake in the preheated oven for 20 minutes, or until the tops are golden brown and the cheese has melted.
Serving
  1. Remove from the oven and let it cool for a few minutes, then slice into pieces and serve warm.

Notes

If you have leftovers, store them in an airtight container. Best eaten fresh but can last in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 10-15 minutes to maintain crispiness.