Spaghetti Stuffed Garlic Bread Recipe

In our house, weeknight dinners are a constant balancing act between deliciousness, ease, and family approval. Sound familiar? We’ve tried it all, from elaborate gourmet meals (that were met with lukewarm enthusiasm) to super simple, quick fixes (that left us wanting more). But lately, we’ve stumbled upon a recipe that has become an absolute game-changer: Spaghetti Stuffed Garlic Bread. Yes, you read that right. Imagine the comforting, carb-loaded goodness of garlic bread, but instead of being a side, it’s the main event, bursting with flavorful spaghetti and cheesy goodness. The first time I made this, my family was skeptical. Garlic bread with spaghetti? Wasn’t that overkill? But the moment they took their first bite, skepticism turned into pure delight. The crispy, garlicky crust, the warm, savory meat sauce, the perfectly cooked spaghetti, and that gooey, melted mozzarella – it’s a symphony of textures and flavors that just works, brilliantly. Cleanup is a breeze too, which is always a win in my book. This Spaghetti Stuffed Garlic Bread isn’t just a recipe; it’s an experience, a fun, family-friendly meal that’s guaranteed to bring smiles to your dinner table. Prepare to say goodbye to boring weeknights and hello to your new favorite comfort food!

Ingredients

This recipe is wonderfully flexible and uses ingredients you likely already have in your pantry and freezer, making it a fantastic option for a last-minute dinner idea. Let’s break down each component and discuss why they are essential and potential substitutions if needed.

• 1 loaf frozen bread dough: The foundation of our masterpiece! Frozen bread dough is incredibly convenient and provides that perfect soft, chewy interior and crispy exterior we crave in garlic bread. Look for a loaf that’s around 1 pound in weight. Choosing the right dough is key. You want a dough that will rise beautifully and bake into a substantial loaf. Brands like Rhodes or Sister Schubert’s are reliable choices. Make sure to thaw the dough completely according to package directions. This thawing process is crucial for proper rising and texture. If you are feeling ambitious, you could even use homemade bread dough, but for ease and speed, frozen dough is a lifesaver. Pro tip: If you want a slightly richer flavor, you can use a brioche or Italian bread dough. Avoid sourdough dough as its tang might clash with the spaghetti flavors.
• 8 ounces spaghetti or angel hair pasta (half of a typical size box): Pasta is the heart of this stuffed bread! Spaghetti is a classic choice, providing a satisfying bite, but angel hair works beautifully too, offering a more delicate texture that integrates seamlessly with the sauce. The amount of pasta is important. We are using half a standard box (usually 16 ounces) which is perfect for stuffing our bread without making it overly dense. Make sure to cook your pasta al dente, meaning slightly firm to the bite. Overcooked pasta will become mushy during baking and lose its pleasant texture. Consider your pasta options. While spaghetti and angel hair are recommended, you could experiment with other long pasta shapes like linguine or fettuccine. Avoid shorter pasta shapes like penne or rotini as they are harder to layer and might fall out of the bread when slicing.
• 1 24 ounce jar spaghetti sauce (divided): A good quality spaghetti sauce is the flavor backbone of this dish. You can use your favorite store-bought brand or, if you have the time, homemade sauce would elevate this recipe to another level. Quality matters when it comes to sauce. Choose a sauce that you genuinely enjoy the taste of, as it will significantly impact the overall flavor of the stuffed bread. Look for sauces that are rich and flavorful, without being overly sweet or acidic. Don’t be afraid to customize your sauce! If you prefer a chunkier sauce, choose one with diced tomatoes or vegetables. For a spicier kick, opt for an arrabbiata or fra diavolo sauce. You can also enhance a basic marinara sauce by adding a pinch of red pepper flakes, dried oregano, or basil.
• 1 pound lean ground beef: Ground beef adds hearty protein and savory flavor to our spaghetti filling. Lean ground beef is recommended to minimize excess grease, but you can adjust the fat content based on your preference. Ground beef is a classic choice, but you have options! Ground Italian sausage, either sweet or spicy, would be a delicious alternative, adding a different flavor profile. You could also use ground turkey or chicken for a leaner option. For a vegetarian version, consider using plant-based crumbles or sautéed mushrooms and vegetables like bell peppers and onions. Browning the beef properly is crucial. Ensure the ground beef is fully cooked and browned to develop maximum flavor and eliminate any raw taste. Drain off any excess fat after browning to prevent a greasy final product.
• 1 1/2 cups shredded mozzarella cheese: Mozzarella cheese is the quintessential melting cheese, providing that gooey, cheesy topping we all love. Shredded mozzarella is convenient, but you can also shred your own from a block for potentially better melting and flavor. Mozzarella is the star of the cheesy topping, but consider a blend! For a richer, more complex flavor, you can use a blend of mozzarella with other cheeses like provolone, Monterey Jack, or even a sprinkle of Parmesan. These cheeses will add different flavor notes and melt characteristics to your topping. Don’t skimp on the cheese! A generous layer of mozzarella is essential for creating that irresistible cheesy pull and gooey texture.
• 2 tablespoons butter (melted): Melted butter is the secret to achieving that golden brown, crispy, and flavorful garlic bread crust. Unsalted butter is recommended so you can control the salt level, especially since we are also adding garlic powder. Butter is key for flavor and texture! The melted butter not only contributes to the crispy crust but also helps the garlic powder adhere to the bread and infuse it with garlicky goodness. Consider flavored butter for extra pizzazz! You can enhance the garlic butter by adding a pinch of dried parsley, Italian seasoning, or even a squeeze of lemon juice for a brighter flavor.
• 2 teaspoons garlic powder: Garlic powder is a convenient way to infuse our butter mixture with that essential garlic flavor. It disperses evenly in the melted butter and creates a delicious garlic crust. Garlic powder is convenient, but fresh garlic is even better! For an even more intense garlic flavor, you can use minced fresh garlic instead of garlic powder. Sauté a clove or two of minced garlic in the melted butter for a minute or two until fragrant before brushing it onto the bread. Adjust the garlic to your taste. If you are a garlic lover, feel free to increase the amount of garlic powder or fresh garlic. If you prefer a milder garlic flavor, start with less and adjust to your preference.

Instructions

Let’s walk through each step of creating this Spaghetti Stuffed Garlic Bread, ensuring success every time. We’ll break down each instruction with helpful tips and insights to guide you along the way.

1. Allow the bread dough to thaw and rise according to the package instructions. This step will take several hours. During the last 20-30 minutes of the dough rising, move on to the next steps.
   • Patience is key for perfect dough. Thawing and rising bread dough is not a step to rush. Proper thawing is essential for the dough to rise correctly and achieve a light and airy texture. Follow the package instructions precisely for thawing time, which usually involves letting the dough sit at room temperature for several hours.
   • Warmth aids rising. A slightly warm environment (but not hot!) encourages the dough to rise faster. You can place the dough in a slightly warmed oven (turned off!) or a warm spot in your kitchen. Avoid direct heat, which can cook the dough prematurely.
   • Timing is everything. Start thawing the dough well in advance of when you plan to bake. The rising time can vary depending on the temperature of your kitchen. Plan for at least 2-3 hours for thawing and rising.
   • Start prepping while the dough rises. Use this time wisely! While the dough is rising, you can prepare the meat sauce and cook the spaghetti, making the final assembly process much faster.
   • Don’t skip the rising step! Rising is crucial for developing the light and airy texture of the bread. If you skip this step, your bread will be dense and heavy.
2. Crumble and brown the ground beef in a skillet over medium heat until fully cooked. Drain off any excess fat. Add half of the jar of spaghetti sauce and reduce the heat to low. Allow the sauce to simmer as you move on to the next steps.
   • Crumbling for even cooking. Crumbling the ground beef as it cooks ensures that it cooks evenly and prevents large clumps. Use a spatula or spoon to break up the beef as it browns.
   • Browning for flavor. Browning the ground beef is essential for developing rich, savory flavor. Don’t just cook it until it’s no longer pink; let it brown and caramelize for optimal taste.
   • Drain the fat! Draining off excess fat after browning the beef is crucial for preventing a greasy final product. Use a spoon or a fat separator to remove the excess grease.
   • Simmering enhances flavors. Simmering the meat sauce allows the flavors to meld together and deepen. Reduce the heat to low and let the sauce gently simmer while you prepare the pasta and dough.
   • Taste and adjust seasoning. After adding the spaghetti sauce, taste the meat sauce and adjust the seasoning as needed. You might want to add salt, pepper, garlic powder, onion powder, or Italian seasoning to enhance the flavor.
3. Boil the spaghetti or angel hair noodles according to package directions. Drain and then stir in the remaining half of the spaghetti sauce. Set aside.
   • Salt the pasta water! Salting the boiling water is essential for seasoning the pasta from the inside out. Use about 1-2 tablespoons of salt per gallon of water.
   • Cook pasta al dente. As mentioned earlier, cook the pasta al dente, slightly firm to the bite. It will continue to cook in the oven. Overcooked pasta will become mushy.
   • Drain pasta thoroughly. Drain the pasta well to remove excess water before adding the spaghetti sauce. Excess water can make the stuffed bread soggy.
   • Coat pasta evenly with sauce. Stir the remaining half of the spaghetti sauce into the cooked and drained pasta, ensuring that the pasta is evenly coated. This prevents dry pasta in the final dish.
   • Set aside for easy assembly. Set the sauced spaghetti aside while you prepare the dough and meat sauce. This makes the assembly process smoother and more efficient.
4. On a lightly floured surface, roll the bread dough out into a rectangle; approximately 18 inches wide and 24 inches long. The dough may shrink a bit after you roll it out, but this is okay.
   • Lightly floured surface is key. A lightly floured surface prevents the dough from sticking and makes it easier to roll out. Use just enough flour to prevent sticking, but avoid using too much, which can make the dough dry.
   • Roll gently and evenly. Roll the dough out gently and evenly to the desired rectangle size. Start from the center and roll outwards, rotating the dough as needed to maintain a rectangular shape.
   • Don’t worry about perfection. The dough doesn’t need to be a perfectly precise rectangle. Slight imperfections are okay, and the dough will be shaped into a loaf anyway.
   • Dough shrinkage is normal. It’s normal for the dough to shrink back slightly after rolling. This is due to gluten elasticity. Just re-roll gently if needed to achieve the desired size.
   • Handle dough with care. Be gentle when handling the dough to avoid tearing or stretching it too much. If the dough becomes too elastic and resists rolling, let it rest for a few minutes to allow the gluten to relax.
5. Spray a large cookie sheet with non-stick spray then transfer the rolled out bread dough to the cookie sheet.
   • Non-stick spray prevents sticking. Spraying the cookie sheet with non-stick spray is essential to prevent the bread from sticking to the pan during baking and make it easier to remove after baking.
   • Large cookie sheet is needed. Use a large cookie sheet or baking sheet to accommodate the rolled-out dough and the stuffed loaf.
   • Gentle transfer. Carefully transfer the rolled-out dough to the prepared cookie sheet. You can gently lift it with your hands or roll it onto a rolling pin and then unroll it onto the cookie sheet.
   • Center the dough. Center the dough on the cookie sheet, leaving some space around the edges for the crust to bake properly.
   • Adjust dough shape if needed. If the dough has become slightly misshapen during transfer, gently adjust it on the cookie sheet to resemble a rectangle.
6. Pour the meat sauce down the center of the bread dough. Top with the spaghetti and then sprinkle the top of the spaghetti with the shredded mozzarella cheese.
   • Center the filling. Pour the meat sauce down the center of the dough, leaving a border of dough on each side for wrapping.
   • Layering for flavor and texture. Layering the meat sauce first, then the spaghetti, and finally the cheese ensures that the flavors are well distributed and the cheese melts beautifully on top.
   • Don’t overfill. Avoid overfilling the dough, as this can make it difficult to wrap and may cause the filling to spill out during baking.
   • Even distribution of cheese. Sprinkle the shredded mozzarella cheese evenly over the spaghetti, ensuring that all areas are covered for a cheesy topping.
   • Leave a border for sealing. Make sure to leave a border of dough around the filling so you have enough dough to create the crisscross pattern and seal the loaf.
7. Cut 1 inch wide strips into the dough on each side of the filling starting from the outside right up to the filling. Make a cut on one side and then make a matching cut on the other side to be sure you have the same number of dough strips on each side.
   • Sharp knife or pizza cutter. Use a sharp knife or pizza cutter to make clean, even cuts in the dough.
   • 1-inch wide strips. Aim for approximately 1-inch wide strips on each side of the filling. This width is ideal for creating the crisscross pattern.
   • Cut right up to the filling. Make sure to cut the strips right up to the edge of the filling, but not into the filling itself.
   • Matching cuts for even loaf. Making matching cuts on each side ensures that you have the same number of strips on both sides, which is important for creating a symmetrical and evenly wrapped loaf.
   • Count the strips. Count the number of strips on each side to make sure they are equal. This will help with the crisscrossing step.
8. Create a loaf by crisscrossing the dough over the filling. Start at one end and work your way from side to side until you reach the other end.
   • Crisscrossing for a decorative loaf. The crisscrossing technique creates a visually appealing and secure loaf.
   • Alternating sides. Start by taking a strip from one side and laying it diagonally across the filling to the opposite side. Then take a strip from the opposite side and lay it diagonally across, overlapping the first strip. Continue alternating sides, crisscrossing the strips until you reach the end.
   • Tucking the ends. At each end of the loaf, tuck the ends of the dough strips underneath to seal the filling and create a neat finish.
   • Gentle handling. Handle the dough strips gently during crisscrossing to avoid tearing or stretching them too much.
   • Securely wrapped loaf. Ensure that the loaf is securely wrapped and that the filling is enclosed by the dough.
9. Bake the loaf at 350 degrees for 35 minutes.
   • Preheat oven to 350 degrees. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) before baking. A preheated oven ensures even baking.
   • Baking time is approximate. Baking time may vary slightly depending on your oven. Check for doneness after 30 minutes and adjust baking time as needed.
   • Golden brown crust. The loaf is done when the crust is golden brown and the cheese is melted and bubbly.
   • Internal temperature check (optional). If you want to be extra sure the bread is cooked through, you can use a food thermometer to check the internal temperature of the bread, which should be around 200-210 degrees Fahrenheit (93-99 degrees Celsius).
   • Resting time after baking. Allow the baked loaf to rest for a few minutes after removing it from the oven before brushing with garlic butter. This allows the bread to set slightly and makes it easier to slice.
10. Combine the melted butter and garlic powder then brush the mixture over the baked spaghetti bread.
    • Melt butter completely. Melt the butter completely in a microwave or saucepan.
    • Combine butter and garlic powder. Whisk together the melted butter and garlic powder until well combined.
    • Brush generously. Brush the garlic butter mixture generously over the entire surface of the baked spaghetti bread, especially the crust.
    • Apply while warm. Brush the garlic butter onto the bread while it is still warm from the oven. This allows the butter to melt into the crust and infuse it with garlic flavor.
    • Serve immediately. Serve the Spaghetti Stuffed Garlic Bread immediately while it is hot, cheesy, and delicious!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Servings: 8 servings

Approximate Calories per Serving: 450-550 calories

This Spaghetti Stuffed Garlic Bread is a hearty and satisfying meal. While it’s undeniably delicious, it’s also important to be mindful of the nutritional content, especially if you are watching your calorie intake. Each serving provides a good amount of carbohydrates, protein, and fats. The calories primarily come from the bread, pasta, meat sauce, and cheese.

For a slightly lighter version, you could consider using whole wheat bread dough, reducing the amount of cheese, using leaner ground turkey or chicken, and opting for a lighter spaghetti sauce. However, remember that this is a comfort food meant to be enjoyed in moderation as part of a balanced diet. Portion control is key to enjoying this dish without overindulging.

Preparation Time

Let’s break down the time commitment for making this delicious Spaghetti Stuffed Garlic Bread.

• Prep Time: 3 hours (primarily for dough thawing and rising)
  • This time is mostly passive, allowing the frozen bread dough to thaw and rise properly. You can use this time to prepare the meat sauce and cook the spaghetti, making the active prep time shorter.
• Cook Time: 35 minutes
  • This is the time it takes to bake the stuffed garlic bread in the oven until it’s golden brown and cooked through.
• Total Time: 3 hours 35 minutes

While the total time might seem long, remember that most of it is hands-off time for the dough to rise. The active cooking and assembly time is relatively quick, making this a manageable recipe even on a weeknight, especially if you plan ahead and start thawing the dough in advance.

How to Serve

Spaghetti Stuffed Garlic Bread is a complete meal in itself, but here are some serving suggestions to make it even more enjoyable:

• Serve it hot and fresh: This dish is best enjoyed immediately after baking when it’s hot, cheesy, and the crust is crispy.
• Slice and serve as wedges: Cut the loaf into wedges for easy serving and sharing. Each wedge is a satisfying portion.
• Pair with a fresh salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed bread. Consider a Caesar salad, Italian salad, or a simple mixed greens salad.
• Serve with roasted vegetables: Roasted vegetables like broccoli, asparagus, or bell peppers add extra nutrients and balance to the meal.
• Offer extra spaghetti sauce: Have a little extra warmed spaghetti sauce on the side for dipping or drizzling over the slices, especially for those who like extra sauciness.
• Garnish with fresh herbs: Sprinkle fresh parsley, basil, or oregano over the top for a pop of color and fresh flavor.
• Make it a pizza night alternative: Spaghetti Stuffed Garlic Bread is a fun and delicious alternative to pizza night. It offers similar comforting flavors with a unique twist.
• Perfect for potlucks and gatherings: This dish is a crowd-pleaser and travels well, making it a great option for potlucks, parties, and casual gatherings.

Additional Tips for Spaghetti Stuffed Garlic Bread Perfection

Want to take your Spaghetti Stuffed Garlic Bread to the next level? Here are five extra tips to ensure success and maximize flavor:

1. Enhance the Garlic Butter: Don’t just stop at garlic powder! Elevate your garlic butter by adding other flavor boosters. Try incorporating finely minced fresh garlic sautéed in the butter for a more pungent garlic punch. A pinch of dried parsley, Italian seasoning, or even red pepper flakes can add complexity and depth of flavor. For a touch of brightness, a squeeze of fresh lemon juice in the butter can cut through the richness and add a zesty note. Experiment with different herbs and spices to create your signature garlic butter blend.
2. Spice Up the Meat Sauce: Take your meat sauce beyond basic spaghetti sauce by adding extra layers of flavor. Sauté diced onions and garlic with the ground beef for an aromatic base. Incorporate vegetables like diced bell peppers, mushrooms, or zucchini for added texture and nutrients. For a richer, deeper flavor, add a tablespoon of tomato paste to the sauce and cook it down slightly before adding the jarred sauce. A splash of red wine during simmering can also enhance the sauce’s complexity. Don’t forget to season generously with salt, pepper, Italian herbs, and a pinch of red pepper flakes for a subtle kick.
3. Cheese Variations for Extra Flavor: While mozzarella is classic, don’t be afraid to experiment with different cheeses or cheese blends to customize the flavor profile. Provolone cheese adds a slightly sharper, more savory note. Monterey Jack cheese melts beautifully and offers a mild, buttery flavor. For a bolder taste, try incorporating some shredded Parmesan cheese, either mixed with the mozzarella or sprinkled on top. A blend of mozzarella, provolone, and Parmesan creates a fantastic combination of textures and flavors. You could even add a layer of ricotta cheese before the mozzarella for extra creaminess.
4. Make it Ahead for Convenience: Spaghetti Stuffed Garlic Bread is surprisingly make-ahead friendly, making it perfect for busy weeknights or entertaining. You can prepare the meat sauce and cook the spaghetti ahead of time, even a day or two in advance. Store them separately in the refrigerator. On baking day, thaw and roll out the bread dough, assemble the loaf, and bake as directed. This significantly reduces the active cooking time on the day you plan to serve it. You can even assemble the entire unbaked loaf ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time when baking from cold.
5. Crispy Crust Secrets: Achieving a perfectly crispy crust is essential for delicious garlic bread. Ensure your oven is fully preheated to 350 degrees Fahrenheit for even baking. Baking the loaf on a preheated baking sheet can also help crisp the bottom crust. During the last 10-15 minutes of baking, you can increase the oven temperature slightly to 375 degrees Fahrenheit to encourage browning and crisping (watch carefully to prevent burning). Brushing the loaf with garlic butter both before and after baking will also contribute to a crispier and more flavorful crust. For an extra crispy bottom crust, you can place a pizza stone or baking steel in the oven to preheat and bake the loaf directly on it.

FAQ Section: Your Spaghetti Stuffed Garlic Bread Questions Answered

Let’s tackle some common questions you might have about making Spaghetti Stuffed Garlic Bread, focusing on ingredient substitutions and variations.

Q1: Can I use fresh bread dough instead of frozen?

A: Absolutely! Fresh bread dough will work beautifully and often results in an even more flavorful and textured bread. If using fresh dough from a bakery or homemade, ensure it’s a loaf suitable for baking and allows for rising. You’ll still need to let it rise according to the dough’s instructions before rolling it out and assembling the stuffed bread. The rising time for fresh dough may differ from frozen dough, so follow the specific instructions for your fresh dough.

Q2: I don’t have ground beef. Can I use another protein?

A: Yes, you have many protein options! Ground Italian sausage (sweet or spicy) is a fantastic substitute for ground beef, adding a different flavor profile. Ground turkey or chicken are leaner alternatives if you prefer. For a vegetarian version, you can use plant-based crumbles or sautéed vegetables like mushrooms, bell peppers, onions, and zucchini. Firm tofu, crumbled and sautéed, can also be used as a vegetarian protein option. Just ensure your chosen protein is cooked thoroughly before adding it to the spaghetti sauce.

Q3: Can I use a different type of pasta?

A: While spaghetti or angel hair are recommended for their texture and how they layer in the bread, you can experiment with other long pasta shapes like linguine or fettuccine. These will work similarly to spaghetti. Avoid shorter pasta shapes like penne, rotini, or elbows, as they are harder to layer neatly and may fall out when slicing the bread. If you only have short pasta on hand, you could use it, but the presentation and ease of eating might be slightly compromised.

Q4: Can I make this recipe without garlic powder? I prefer fresh garlic.

A: Absolutely! Fresh garlic will provide an even more intense and delicious garlic flavor. Instead of garlic powder, melt the butter in a small saucepan and sauté 2-3 cloves of minced fresh garlic in the butter for a minute or two until fragrant and lightly golden. Be careful not to burn the garlic. Then, use this garlic-infused butter to brush over the baked spaghetti bread as directed. You can also add a pinch of garlic powder to the butter along with fresh garlic for an extra garlicky punch if you love garlic flavor.

Q5: I don’t have mozzarella cheese. What other cheese can I use?

A: While mozzarella is the classic choice for its melting properties and mild flavor, you can substitute with other cheeses that melt well. Provolone cheese is an excellent alternative, offering a slightly sharper and more savory flavor. Monterey Jack cheese is another good option, providing a mild and buttery flavor. A blend of mozzarella and provolone or Monterey Jack can create a more complex flavor profile. You could also use cheddar cheese, but be aware that it has a stronger flavor and will change the overall taste of the dish. For a richer, creamier texture, consider adding a layer of ricotta cheese before topping with your chosen melting cheese.

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