Our spaghetti-stuffed garlic bread transforms a classic pasta dinner into a playful, cheesy handheld. Crisp garlic bread is hollowed to form a little “boat,” filled with spaghetti and rich meat sauce, then finished with melted mozzarella for an indulgent, family-friendly meal.
SPAGHETTI STUFFED GARLIC BREAD INGREDIENTS
You’ll need:
- 2 tablespoons olive oil
- 1 cup onion, small diced
- 1 tablespoon garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1½ pounds ground beef
- 1 (1-pound) loaf frozen garlic bread, thawed
- 2 (28-ounce) cans crushed tomatoes
- 8 ounces (half of a 1-pound box) thin spaghetti, cooked according to package directions
- 1 (8-ounce) block mozzarella cheese, shredded
PRO TIP:
You can double the servings by using a second loaf of garlic bread, an extra 8-ounce block of mozzarella, and cooking the entire 1-pound box of spaghetti. The sauce amounts are sufficient without doubling.
SUBSTITUTIONS AND ADDITIONS
SAUCE: To save time, use a jar of your favorite spaghetti sauce instead of making it from scratch.
CHEESE: Mozzarella melts best, but you can blend in cheddar or sprinkle Parmesan for extra flavor.
SPAGHETTI: Leftover spaghetti works well—just reheat and combine with sauce before filling the bread.
HOW TO MAKE THIS SPAGHETTI STUFFED GARLIC BREAD RECIPE
STEP ONE: In a large skillet over medium-high heat, warm the olive oil. Add the diced onion, minced garlic, Italian seasoning, dried basil, salt, black pepper, and red pepper flakes. Cook about 2 minutes until fragrant.
STEP TWO: Add the ground beef and cook for 5–6 minutes, or until no longer pink. Drain any excess grease.
PRO TIP:
If you prefer store-bought sauce, brown the meat and then stir in two 24-ounce jars of marinara, omitting the added onions and spices.
STEP THREE: Add the crushed tomatoes to the beef, reduce heat to medium-low, and simmer the sauce for 15–20 minutes so flavors meld.
STEP FOUR: Preheat the oven to 375°F. Line a large baking sheet with aluminum foil and set aside.
STEP FIVE: While the sauce simmers, thaw the frozen garlic bread. Cut the loaf into halves, then into four equal portions. Arrange the pieces on the prepared baking sheet with the garlic/butter side facing up.
PRO TIP:
Using fresh French bread? Cut it in half lengthwise and into four portions. Mix 4 tablespoons melted butter with 1 teaspoon garlic powder and brush the cut sides before shaping the boats.
STEP SIX: Carefully cut a slit about ¼ inch from the bread edges, following the shape of each piece. Do not cut through—leave a border to contain the filling.
PRO TIP:
Maintain the ¼ inch border so the sauce and noodles stay in the bread boat.
STEP SEVEN: Press the center of each bread piece with the bottom of a large soup spoon to form a shallow cavity—your bread boats are ready.
STEP EIGHT: In a large bowl, combine the cooked spaghetti with about 4 cups of the meat sauce so the noodles are well coated.
STEP NINE: Divide the sauced spaghetti into four even portions and mound each portion into a garlic bread boat, keeping the pasta neat and centered.
STEP TEN: Sprinkle each filled bread with a quarter of the shredded mozzarella.
STEP ELEVEN: Bake for 25 minutes, or until the cheese is melted and lightly golden. For a deeper golden finish, broil 2–3 minutes while watching closely.
PRO TIP:
Use the broiler for 2–3 minutes if you prefer a more browned, bubbly cheese top—monitor carefully to avoid burning.
HOW TO SERVE
Serve these spaghetti-stuffed garlic breads hot as a fun main or hearty side. They’re a creative twist on pizza night and pair nicely with a crisp Caesar salad to round out the meal.
MORE SPAGHETTI RECIPES
Taco Spaghetti Recipe
Baked Chicken Spaghetti
STORAGE
IN THE FRIDGE: These are best served hot. Store leftovers in a covered container in the refrigerator for 1–2 days; beyond that the bread will likely become soggy. Reheat on a baking sheet in a 350°F oven for about 15 minutes or until warmed through.
MAKE AHEAD: Prepare the sauce ahead and refrigerate in a covered container. You can freeze extra sauce in a freezer-safe container for up to 2 months—thaw before assembling the garlic bread boats.
This easy, comforting dish blends ooey-gooey cheese, buttery garlic bread, and a hearty scoop of spaghetti and meat sauce for a satisfying dinner that kids and adults will enjoy.
FREQUENTLY ASKED QUESTIONS
Yes. Brown the ground beef and then stir in jarred sauce, skipping the added onions and spices if you prefer.
Yes. Brush fresh bread with garlic butter (melted butter mixed with garlic powder) before shaping and filling the boats.
Freezing is not recommended, as the bread will likely become soggy and change texture after thawing.
MORE RECIPES YOU’LL LOVE
- Garlic Bread
- Million Dollar Spaghetti
- Baked Spaghetti and Meatballs
- Chicken Spaghetti
- Pull Apart Garlic Bread
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Spaghetti Stuffed Garlic Bread
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, small diced
- 1 tablespoon garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1½ pounds ground beef
- 2 (28-ounce) cans crushed tomatoes
- 1 (1-pound) frozen garlic bread loaf, thawed
- 8 ounces thin spaghetti, cooked (half of a 1-pound box)
- 8 ounces mozzarella cheese, shredded
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the onions, garlic, Italian seasoning, dried basil, salt, black and red pepper. Cook for 2 minutes.
- Add the ground beef and cook 5–6 minutes until no longer pink. Drain excess grease.
- Add crushed tomatoes, reduce to medium-low, and simmer 15–20 minutes.
- Preheat oven to 375°F. Line a baking sheet with foil.
- Thaw garlic bread, cut into four portions, and place garlic/butter side up on the baking sheet.
- Carefully cut a ¼-inch border around each piece to form a rim—do not cut through the bottom.
- Press down the center of each piece with the back of a spoon to create a shallow boat.
- Toss cooked spaghetti with about 4 cups of sauce so noodles are coated.
- Divide spaghetti into four portions and fill each bread boat.
- Top each with a quarter of the shredded mozzarella.
- Bake 25 minutes until cheese is melted and lightly golden. Broil 2–3 minutes if you want a more browned top.
Notes
- You can double the servings by adding another loaf of garlic bread, an extra block of mozzarella, and cooking the whole box of spaghetti. No need to double the sauce.
- If using jarred marinara, brown the beef and add two 24-ounce jars of sauce, skipping the added aromatics and spices.
- For fresh French bread, slice lengthwise, divide into four, and brush with garlic butter (4 tablespoons melted butter + 1 teaspoon garlic powder) before forming boats.
- Do not cut all the way through the bread; keep the border to hold the filling.
- Broil 2–3 minutes at the end for a more golden cheese top—watch closely.
Nutrition
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