Spaghetti Stuffed Garlic Bread packs a beef-and-sausage tomato spaghetti filling into two toasted halves of an Italian loaf, then covers both with Parmesan and mozzarella. The hollowed, buttered bread becomes a crisp edible shell around a familiar pasta dinner.
The recipe makes 2 stuffed loaves, serving 4, in 45 minutes: 25 minutes of preparation and 20 minutes of cooking. The final filled loaves bake at 375°F for 15–20 minutes, and the stated quantities intentionally may leave extra spaghetti or sauce.
Spaghetti Stuffed Garlic Bread Ingredients
Use one 16-ounce Italian bread loaf, butter as needed, and garlic powder as needed for the bread shell. The filling requires 1 pound ground beef, 1 pound ground sausage, 16 ounces tomato sauce, 6 ounces tomato paste, 1 onion, and 7 ounces spaghetti.
Measure ½ cup Parmesan divided, ⅔ cup mozzarella divided, 1 tablespoon Italian seasoning, 1 teaspoon salt plus a separate pinch for the pasta water, ½ teaspoon minced garlic, and ½ teaspoon black pepper. Keep both cheeses divided so each loaf half receives an equal share.
If you enjoy this recipe, you may also like Spaghetti Tacos.
How to Make Spaghetti Stuffed Garlic Bread
- Preheat the oven to 375°F and boil 7 ounces spaghetti in water with a pinch of salt until al dente.
- Brown 1 pound beef, 1 pound sausage, and the onion; drain excess fat.
- Add tomato sauce, tomato paste, Italian seasoning, 1 teaspoon salt, minced garlic, and pepper; simmer 5–8 minutes.
- Add the drained pasta to the sauce.
- Halve the 16-ounce loaf lengthwise, hollow both halves, spread with butter, dust with garlic powder, and toast lightly.
- Fill both bread halves, dividing the spaghetti mixture as they can hold it.
- Top each half with half the Parmesan and half the mozzarella.
- Bake at 375°F for 15–20 minutes, then cut the 2 loaves into 4 servings.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Boil Seven Ounces of Spaghetti
Brown Beef, Sausage, and Onion
Build the Tomato Meat Sauce
Simmer for Five to Eight Minutes
Fold Pasta into the Sauce
Hollow the Sixteen-Ounce Loaf
Butter, Season, and Toast Lightly
Fill Both Bread Halves Evenly
Divide Parmesan and Mozzarella
Bake Fifteen to Twenty Minutes
Store Bread and Extra Filling
Conclusion
At 375°F, cook 7 ounces spaghetti al dente with a pinch of salt. Brown and drain 1 pound each beef and sausage with 1 onion. Add 16 ounces sauce, 6 ounces paste, Italian seasoning, 1 teaspoon salt, garlic, and pepper; simmer 5–8 minutes and mix with pasta. Halve and hollow one 16-ounce loaf, butter, dust with garlic powder, and toast lightly. Fill both halves, divide ½ cup Parmesan and ⅔ cup mozzarella over them, then bake 15–20 minutes. The 2 loaves serve 4; extra filling is expected.
Frequently Asked Questions
- → How many loaves and servings does the recipe make?
One Italian loaf is split into 2 stuffed halves, providing exactly 4 servings.
- → Should the spaghetti be fully soft before baking?
No. Boil the 7-ounce portion only until al dente because it continues cooking in the filling and oven.
- → What if all the spaghetti filling does not fit?
Extra spaghetti or sauce is expected. Reserve it for serving separately rather than overfilling the bread.
- → How long does stuffed garlic bread bake?
Bake the assembled loaf halves at 375°F for 15–20 minutes, until hot and the cheeses are melted.