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A close-up of Spaghetti & Garlic Bread Boats served on a rustic wooden table, showcasing crispy garlic bread boats filled with savory spaghetti topped with fresh herbs.

Spaghetti & Garlic Bread Boats: An Epicurean Adventure

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Discover the delightful twist of Spaghetti & Garlic Bread Boats, an epicurean adventure that combines crispy garlic bread with savory al dente spaghetti. Perfect for cozy nights or impressive dinner parties, this recipe offers a flavorful and fun way to enjoy your favorite pasta.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 pound of spaghetti
  • 1 loaf of French bread or Italian bread
  • 4 cloves garlic, minced
  • ½ cup unsalted butter, melted
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by melting the butter and combining it with minced garlic, olive oil, salt, and pepper to create flavorful garlic butter.
  2. Cut the loaf of bread into sections and hollow out each to make a pocket, leaving about half an inch at the bottom.
  3. Bake the bread in a preheated oven at 375°F (190°C) for about 10 minutes until slightly crispy.
  4. Cook the spaghetti according to package instructions until al dente, then drain and toss with a bit of olive oil, salt, and pepper.
  5. Fill each hollowed bread with cooked spaghetti and top with shredded mozzarella and Parmesan cheeses.
  6. Place the filled garlic bread boats back in the oven at 375°F (190°C) for 10-15 minutes until cheese is melted and bubbly.
  7. Garnish with chopped fresh parsley before serving.

Notes

  • Ensure the bread is pre-baked to prevent sogginess inside the boats.
  • You can prepare the garlic bread boats ahead of time and store in the refrigerator for up to 24 hours before baking.
  • Reheat leftovers in foil at 350°F (180°C) until warmed through.
  • Author: Emma Bloomfield
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 boat
  • Calories: 520 kcal Kcal
  • Sugar: 6 g
  • Sodium: 720 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 70 g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 50 mg