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
- Start by melting the butter and combining it with minced garlic, olive oil, salt, and pepper to create flavorful garlic butter.
- Cut the loaf of bread into sections and hollow out each to make a pocket, leaving about half an inch at the bottom.
- Bake the bread in a preheated oven at 375°F (190°C) for about 10 minutes until slightly crispy.
- Cook the spaghetti according to package instructions until al dente, then drain and toss with a bit of olive oil, salt, and pepper.
- Fill each hollowed bread with cooked spaghetti and top with shredded mozzarella and Parmesan cheeses.
- 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.
- 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.
- 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