Stuffed Italian Bread Boat (Print Version)
# Ingredients:
→ Bread Boat Base
01 -
1 (16 oz) Italian bread loaf
02 -
2 tablespoons butter, melted
03 -
1 teaspoon garlic powder
→ Meat Sauce Filling
04 -
1 lb ground beef
05 -
1 lb ground Italian sausage
06 -
1 medium onion, diced
07 -
16 oz tomato sauce
08 -
6 oz tomato paste
09 -
1 tablespoon Italian seasoning
10 -
1/2 teaspoon minced garlic
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
→ Pasta and Cheese
13 -
7 oz uncooked spaghetti
14 -
1/2 cup grated Parmesan cheese, divided
15 -
2/3 cup shredded mozzarella cheese, divided
# Instructions:
01 -
Preheat oven to 375°F. Bring a large pot of salted water to boil and cook spaghetti until al dente according to package directions. Drain and set aside.
02 -
In a large skillet over medium-high heat, brown the ground beef, ground sausage, and diced onion together, breaking up the meat as it cooks. Cook until meat is no longer pink and onion is softened, about 8-10 minutes.
03 -
Drain excess fat from the meat mixture and return to skillet. Add tomato sauce, tomato paste, Italian seasoning, minced garlic, salt, and pepper. Stir well and simmer for 5-8 minutes until flavors meld and sauce thickens slightly.
04 -
Add the cooked spaghetti to the meat sauce and toss until well combined. Remove from heat and let cool slightly.
05 -
Cut the Italian bread loaf in half lengthwise. Hollow out each half, leaving about 1/2 inch of bread around the edges to create boat shapes. Brush the inside with melted butter and sprinkle with garlic powder.
06 -
Place bread boats on a baking sheet and toast in the oven for 5-7 minutes until lightly golden and crispy.
07 -
Divide the pasta and meat mixture between the two bread boats. Top with half the Parmesan and mozzarella cheeses, reserving the rest for later.
08 -
Bake for 15-20 minutes until the cheese is melted and golden brown. Sprinkle with remaining cheese in the last 5 minutes if you want extra cheesy goodness.
09 -
Let cool for 5 minutes before slicing into portions. Serve hot while the cheese is still gooey and the bread is crispy.
# Notes:
01 -
Save the bread you remove for making breadcrumbs or croutons
02 -
You can substitute any pasta shape for the spaghetti
03 -
This can be assembled ahead and refrigerated before the final baking