Spaghetti + garlic bread. Is there really any better combination? In our house, no.
Unless, of course, you find them together in a spaghetti and garlic bread mash-up. Which is exactly what today’s recipe is.
When my husband and I first got married 11 years ago, I made this recipe for the first time. It remains one of our absolute favorite meals. My husband always cheers when he sees it on my weekly meal plan. And with good reason! Who can resist a garlicky, cheesy, carbalicious combination like this? You just can’t go wrong
This Masterpiece Really is So Simple.
It starts with spaghetti. White or whole wheat; thin or regular; choose what you like! Salt your pasta water heavily and boil your spaghetti (trust me: pasta is so much better when seasoned while cooking than after cooking). Then, combine the spaghetti with the red sauce of your choice and you have the makings of something beautiful.
The “Secret Sauce”
For this, I use a “secret weapon”, of sorts: this little buddy. For years, I chose to turn my nose up at using something not “homemade”. The obsession with finding the absolute best, most delicious, homemade spaghetti meat sauce was real. But each homemade recipe left me with disappointment. Now, I appreciate its simplicity! If you have a recipe of your own you adore, use it! But if you’re on the hunt for one you love, I highly encourage you put pride aside and embrace the McCormick packet!
I do opt to make a meat sauce for this. I choose to use about a third pound of ground beef and a third pound of Italian sausage. But most importantly, you do what your family likes. Find what works for you and go with it!
Next, roll your bread dough into a rectangular shape. Again, so many great options: a homemade or frozen loaf are both great. In a pinch, I like to use Rhode’s White Bread.
From here, lay your spaghetti down the center of your dough. Top with small cubes of mozzarella cheese. I highly suggest using block cheese rather than a bag; it melts so much nicer. But again, if you’re in a time crunch: pre-shredded cheese will certainly suffice.
To finish up, a pizza cutter is extra handy to make cuts a little over an inch apart along the rolled out dough. Fold the strips across the spaghetti. Simply criss-cross left over right, right over left, as you go.
Finally, beat an egg and brush it over your braided spaghetti bread. Top with parmesan cheese, garlic powder and dried parsley, or (even better) use my homemade garlic bread sprinkle!
This will be a family favorite. We eat it more than regular spaghetti!
Spaghetti Stuffed Garlic Bread
- Rolling Pin
- 6 oz Spaghetti white or whole wheat; thin or regular
- 3 cups Spaghetti Sauce with or without one pound ground beef or sausage
- 4 oz Mozzarella Cheese cubed
- 1 loaf Bread Dough homemade or pre-made frozen (thawed)
- Parmesan Cheese or Garlic Bread Sprinkle for topping
- Roll out bread dough into a roughly 12 x 16" rectangle. Cover with towel and allow to rest.
- Bring generously salted water to a rolling boil in a large saucepan. Drop dry spaghetti noodles and cook to al dente (approximately six to eight minutes). Drain.
- Combine sauce with cooked pasta and stir well to combine. Remove towel from bread dough and place pasta down the center of the rolled out dough. Sprinkle mozzarella cheese along the pasta.
- Using pizza cutter or sharp knife, make cuts about 1½" along the dough on each side of the pasta. Fold these strips of dough, alternating right then left, left then right, along the spaghetti,. Tuck the ends of the dough up, making a long, enclosed braid of spaghetti.
- Brush the braid with beaten egg; top with garlic bread sprinkle or Parmesan + garlic powder.
- Bake at 350° 30-35 minutes, or until golden brown.
- Allow to rest at least five minutes before serving.
Recipe adapted from Rhode’s.