Ingredients
Scale
- 1 large baguette or Italian bread loaf
- 2 cups cooked spaghetti (preferably al dente)
- 1 cup marinara or tomato pasta sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
- Red pepper flakes (optional for extra spice)
Instructions
- Slice the loaf into sections to create ‘boats’. In a small bowl, mix minced garlic with olive oil and brush generously over the bread slices. Sprinkle with salt, oregano, and basil. Bake at 375°F (190°C) for about 10 minutes until golden and crispy.
- While the bread is baking, heat a pan over medium heat. Sauté extra garlic in olive oil until fragrant. Add cooked spaghetti and marinara sauce, stirring to combine. Season with salt, pepper, and red pepper flakes if desired. Simmer for 5 minutes.
- Remove garlic bread from oven. Spoon the spaghetti mixture into each bread boat, filling generously. Top with shredded mozzarella and bake for another 5-7 minutes until the cheese melts and bubbles.
- Garnish with freshly chopped parsley and an optional sprinkle of Parmesan cheese. Serve hot and enjoy your delicious garlic bread spaghetti bowls.
Notes
- Use ciabatta or sourdough bread as alternatives for varied textures and flavors.
- For dietary restrictions, substitute gluten-free bread or dairy-free cheese options.
- For best results, serve immediately while the bread is crispy and the cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-inspired
- Diet: Flexible (can be adapted to vegetarian, gluten-free, dairy-free options)
Nutrition
- Serving Size: 1 garlic bread boat with spaghetti
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg