Get ready to have your bread and eat it too with my spaghetti stuffed garlic bread recipe! Your whole family will love this recipe. There’s just something fun about eating spaghetti this way.
Maybe it’s the silliness of it. It’s great for dinner, potlucks, tailgating, or as a side dish at your next bbq. People go crazy for this every time I serve it.
What I Love About This Spaghetti Stuffed Garlic Bread Recipe
I love spaghetti. I love garlic bread. So I decided to marry the two together in the baked spaghetti garlic bread mash-up of my dreams! Perfectly crispy boats of garlic bread hold a filling utterly slathered in spaghetti sauce and topped with melted cheese. You won’t believe how delicious this is!
You can even swap the sausage to make it a chicken spaghetti stuffed garlic bread recipe! Versatile and scrumptious. What more do you want in a meal?
Let’s make this!
Spaghetti Stuffed Garlic Bread Recipe Notes
- Bread: Using French bread is essential to this recipe! You need bread that can hold its own underneath all that luscious spaghetti. More delicate loaves will deflate. After cutting off the top, I hollow out about half of the fluffy part of the bread. Then I compress the rest of the fluffy bread with my fingers so the “boat” will have a little more substance and strength.
- Pasta: I use spaghetti for this recipe, as per its namesake — but you use whatever pasta you have on hand! I do think that because of the length of the spaghetti noodles and how it tangles up, it stays in the garlic bread shell best when cut into individual pieces.
- Cheese: For the melty cheese topping on this recipe, I use mozzarella — but you can use any Italian cheese you like! Try provolone, taleggio, or a velvety smooth burrata.
How Long Can You Keep This In The Fridge?
This is one recipe that does not do well as leftovers I’m afraid. The bread quickly gets soggy under all that spaghetti.
If you DO know you’ll have leftovers, keep your spaghetti and bread separate and store them that way. Your spaghetti will keep for up to five days, and your bread will last at room temp even longer.
When you’re ready to eat, put it together, bake, and enjoy!
Can You Freeze This Spaghetti Stuffed Garlic Bread Recipe?
Unfortunately, no. I find that most of my readers don’t like the textural changes that occur when pasta is frozen. It gets mushy. That said, it’s perfectly safe to freeze and will store for up to two months in the freezer!
If you decide to freeze it, freeze the components separately so the garlic bread doesn’t absorb the moisture in the spaghetti and become soggy. To thaw, let your components sit in the fridge overnight. Then combine, bake, and indulge!
Make Ahead Tips
The best way to speed along this recipe is to make the spaghetti filling ahead of time and store it according to the above directions. Then, when you’re ready to make dinner, you’ve got half the meal waiting for you!
This recipe creates a very filling, rich dinner — so I like to balance it with some freshness! A Mediterranean salad or a crunchy cucumber tomato salad are utterly divine alongside a pasta and cheese meal like this one. Your belly will be happy!
- Make this into a pie instead. Swap the bread for pasta and make something similar to my spaghetti pie.
- Use other spaghetti sauce recipe. Experiment with flavors like my spaghetti meat sauce.
- Add meatballs on top. The topping isn’t just for cheese! Use meatballs a la spaghetti and meatballs recipe or my Instant Pot spaghetti and meatballs.
- Use other bread. Use a different type of sturdy bread — try stuffed Italian bread as your garlic bread base!
More Spaghetti Dinner Recipes
I’ve got even more delicious spaghetti dinners lined up for you!
Spaghetti Stuffed Garlic Bread
- 2 (16-ounce) loaves French bread
- 8 ounces spaghetti, cooked according to package instruction and drained
- 1 pound Italian sausage, casing removed
- olive oil if necessary
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 24 ounces marinara sauce
- 1/2 cup butter, at room temperature
- 2-3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 cups mozzarella, shredded
- 3 tablespoons fresh parsley or basil, chopped
- Preheat oven to 375 degrees.
- Cook pasta according to package instructions. Drain; set aside.
- Meanwhile, as pasta cooks, in a large skillet, set on medium-high heat, brown and crumble sausage (1 pound) until it's cooked through and there is no longer any pink. Remove to a paper towel-lined plate; set aside. Remove and discard all but 2 tablespoons of fat from the skillet. If there is less, add olive oil to make up the difference.
- Add the onion and garlic and cook on medium-low heat until they begin to soften about 5 minutes. Stir in Italian seasoning (2 teaspoons) and marinara sauce (24 ounces) and allow to simmer for 5-10 minutes.
- Add cooked pasta to the sauce and toss to evenly coat.
Make Garlic Spread:
- In a small mixing bowl stir together butter (1/2 cup), Italian seasoning (2 teaspoons), garlic (2-3 cloves) until smooth and evenly combined.
- Hollow out most of the interior portion of bread leaving a 1/2 inch or so border. Divide butter mixture in half and spread evenly over each half. Place in preheated oven and cook until toasted.
- Divide spaghetti mixture in half and spoon evenly over each half of toasted bread. Top each half with 1 cup of shredded mozzarella. Bake in the oven for 15-20 minutes or until spaghetti is heated through and cheese is browned and melted. Remove from oven and garnish with parsley. Cut into individual slices using a serrated knife.