Ingredients
Scale
- 4 large baguette or Italian bread loaves
- 1 lb (450g) cooked spaghetti or your favorite pasta
- 2 cups marinara or tomato basil sauce
- 3 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Olive oil for brushing
Instructions
- Mix melted butter, minced garlic, and dried oregano. Brush generously over the cut surfaces of the bread loaves. Wrap loosely in foil and bake at 375°F (190°C) for 10-15 minutes.
- Cook spaghetti until al dente, drain, and toss with marinara sauce, salt, and pepper. Add herbs or red pepper flakes for extra flavor if desired.
- Carefully cut a circle at the top of each loaf and hollow out the insides to create a boat-shaped cavity. Reserve the bread pieces for dipping.
- Fill each bread boat with the spaghetti mixture. Sprinkle with shredded mozzarella and grated Parmesan cheese.
- Wrap the filled loaves in foil and bake at 375°F (190°C) for an additional 10-15 minutes until cheese melts and bubbles. Optionally, broil for 2 minutes for a golden top.
Notes
- Choose crusty bread like baguette or Italian loaf for the best texture and flavor.
- Use fresh garlic for robust flavor; garlic powder can be a substitute if needed.
- Pre-cook your spaghetti to avoid sogginess and season well.
- For dairy-free options, substitute cheese with vegan cheese or omitted entirely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Assembling
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bread boat
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg