Ingredients
Scale
- 1 large loaf of Italian or French bread
- 2 cups cooked spaghetti (preferably al dente)
- 1 cup marinara or tomato sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Slice the loaf horizontally and carefully hollow out some of the interior to create a sturdy bread boat. Reserve removed bread for dipping or snacks. Brush inside with olive oil and sprinkle with minced garlic, dried oregano, salt, and pepper.
- Cook spaghetti in boiling salted water until al dente, then drain. Toss with marinara sauce, half of the mozzarella, Parmesan, and spices. Add red pepper flakes for spice if desired.
- Fill the hollowed-out bread with the spaghetti mixture. Top generously with remaining mozzarella cheese.
- Place the filled bread on a baking sheet lined with foil. Bake at 375°F (190°C) for 15-20 minutes, until cheese is bubbly and golden.
- Remove from oven, garnish with chopped basil or parsley. For extra flavor, brush the crust with garlic butter before baking. Serve hot.
Notes
- For a vegetarian option, use plant-based cheese and check that your sauce is vegan.
- Make ahead: store leftovers separately in airtight containers. Reheat spaghetti in the microwave and bread in the oven or toaster oven for best results.
- Variation: Add cooked bacon or sausage to your spaghetti for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat
- Calories: 650 kcal Kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 80 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 60 mg