Ingredients
Scale
- 1 large baguette or crusty Italian bread loaf
- 2 cups cooked spaghetti (see pasta recipes)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and black pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Preheat your oven to 375°F (190°C). Cut the baguette horizontally into halves or thirds, then hollow out the centers, leaving about 1-inch thick walls. Brush the insides with olive oil and sprinkle with garlic, salt, and pepper. Toast in the oven for 10 minutes until golden.
- Cook spaghetti according to package instructions until al dente. Drain and toss with olive oil, sauce, and Parmesan cheese.
- Fill the garlic bread boats with spaghetti mixture, then top with shredded mozzarella. Bake for another 10 minutes until cheese melts and bubbles.
- Garnish with chopped basil or parsley. Serve hot with extra Parmesan for an unforgettable taste experience.
Notes
- Store leftover filling separately in an airtight container for up to 2 days. Reheat the bread in the oven to maintain its crispness. Reheat the spaghetti gently in the microwave, adding water or extra sauce to keep moist.
- For dairy-free options, use vegan cheese and omit Parmesan. Gluten-free bread and pasta can be substituted for dietary restrictions. Customize as needed!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Assembling
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg