Stuffed Italian Bread Boat fills two toasted garlic-butter bread shells with spaghetti, beef-and-sausage tomato sauce, Parmesan, and mozzarella. The bread becomes both a crisp container and part of the meal, while divided cheese creates flavor inside and a golden topping.
The recipe makes exactly 2 large bread boats and serves 6. It lists 20 minutes preparation, 30 minutes cooking, and 50 minutes total, followed by a 5-minute rest before slicing.
Stuffed Italian Bread Boat Ingredients
For the boats, use one 16-ounce Italian bread loaf, 2 tablespoons melted butter, and 1 teaspoon garlic powder. The sauce needs 1 pound ground beef, 1 pound ground Italian sausage, 1 diced medium onion, 16 ounces tomato sauce, 6 ounces tomato paste, 1 tablespoon Italian seasoning, ½ teaspoon minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper.
Add 7 ounces uncooked spaghetti, ½ cup grated Parmesan divided, and ⅔ cup shredded mozzarella divided.
If you enjoy this recipe, you may also like Asian Sloppy Joe.
How to Make Stuffed Italian Bread Boat
- Heat the oven to 375°F. Cook 7 ounces spaghetti in salted water until al dente; drain.
- Brown beef, sausage, and onion over medium-high for 8–10 minutes; drain fat.
- Add tomato sauce, tomato paste, Italian seasoning, garlic, salt, and pepper. Simmer 5–8 minutes.
- Toss in the spaghetti and cool slightly.
- Split the loaf lengthwise and hollow both halves, leaving ½-inch walls. Brush with butter and sprinkle with garlic powder.
- Toast 5–7 minutes.
- Fill both boats and add half the Parmesan and mozzarella.
- Bake 15–20 minutes, adding remaining cheese in the last 5 minutes if desired. Rest 5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook Seven Ounces of Spaghetti
Brown Both Meats with Onion
Drain Excess Fat Completely
Build the Thick Meat Sauce
Simmer for Five to Eight Minutes
Combine Pasta and Sauce
Create Two Half-Inch Bread Shells
Brush with Garlic Butter
Toast for Five to Seven Minutes
Divide Filling Between Two Boats
Use the Cheeses in Two Stages
Bake Until Golden
Rest Five Minutes Before Slicing
Make Ahead Without Losing Texture
Avoid a Soggy Bread Base
Conclusion
At 375°F, cook 7 ounces spaghetti al dente. Brown 1 pound each beef and Italian sausage with onion for 8–10 minutes and drain. Add tomato sauce, paste, seasonings, and garlic; simmer 5–8 minutes and toss with pasta. Split and hollow one 16-ounce loaf to ½-inch walls, brush with butter and garlic powder, and toast 5–7 minutes. Fill both boats, add divided Parmesan and mozzarella, bake 15–20 minutes, and rest 5.
Frequently Asked Questions
- → How many bread boats does the recipe make?
One Italian loaf is split lengthwise to make exactly 2 large boats serving 6.
- → Why are the empty bread shells toasted first?
The 5–7 minute toast helps them resist moisture from the spaghetti meat sauce.
- → How long does the filled bread bake?
Bake it at 375°F for 15–20 minutes, then rest for 5 minutes.
- → Can another pasta shape replace spaghetti?
Yes. The source recipe allows another pasta shape, but keep the uncooked amount at 7 ounces.