Ingredients
Scale
- 1 large loaf of Italian bread or baguette
- 2 cups cooked spaghetti (preferably with marinara or your favorite sauce)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Optional: cooked meatballs, sausage, or vegetables for filling
Instructions
- Start by combining the melted butter, minced garlic, chopped parsley, salt, and pepper in a small bowl to create the garlic butter spread.
- Carefully slice the loaf into sections, leaving the bottom intact to form boat-like pockets, and remove some of the soft interior to make space for the spaghetti filling.
- Mix the cooked spaghetti with marinara sauce, cheese, and optional cooked meats or vegetables. Spoon generously into each bread boat, filling them well.
- Sprinkle shredded mozzarella and Parmesan cheese over the stuffed bread to create a cheesy crust during baking.
- Preheat oven to 375°F (190°C). Wrap the filled bread in foil and bake for 15-20 minutes until the cheese bubbles and the bread is crispy. Uncover for the last 5 minutes to golden the top.
Notes
- Feel free to add cooked meatballs or vegetables to customize your spaghetti filling.
- For extra flavor, sprinkle additional herbs or red pepper flakes before baking.
- Leftovers can be stored in an airtight container for up to 2 days; reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg