Who doesn’t love a little garlic bread with their spaghetti? This easy Spaghetti Stuffed Garlic Bread makes sure you get a little of that crispy, savory, garlic goodness with each bite! A fun take on warm & cheesy baked spaghetti loaded with a seasoned beef & sausage meat sauce, these spaghetti boats will have you feeling like a kid again!

Everybody has memories as a kid of eating spaghetti piled high on your piece of garlic toast and relishing every bite. This grown up version of that delightful memory cuts out that middle step and just bakes all that yumminess up together. Lightly toasting the garlic bread first and keeping your meat sauce thick, keeps your “bread boat” from getting soggy as it bakes.

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When your loaded garlic bread comes out of the oven, spaghetti bubbling and cheese melting down the sides, your inner kid will do cartwheels! Way better than pizza or Stromboli or anything else you can think of, this baked spaghetti in a zesty, garlicky bread bowl has the ability to turn a Tuesday night into Italian bistro night… clean your plate night… or simply your very favorite night of the week.

Ingredients

1 Loaf Bread Dough or 12 Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce (whatever kind you like)
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes
Garlic Powder
Melted Butter

Directions

Spray counter lightly with non-stick cooking spray (or use parchment paper).

Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a 1/2 pound of cooked Italian Sausage)

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese, parsley, garlic powder, maybe even a little oregano

Bake at 350 for 30-35 minutes or until golden brown.

Brush with melted butter, Cool slightly and slice to serve.

Great way to use up any left over spaghetti.