Spaghetti Stuffed Garlic Bread Recipes

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Allow the bread dough to thaw and rise according to the package instructions. This step will take several hours. During the last 20-30 minutes of the dough rising, move on to the next steps.
• Crumble and brown the ground beef in a skillet over medium heat until full cooked. Drain off any excess fat. Add half of the jar of spaghetti sauce and reduce the heat to low. Allow the sauce to simmer as you move on to the next steps.
• Boil the spaghetti or angel hair noodles according to package directions. Drain and then stir in the remaining half of the spaghetti sauce. Set aside.
• On a lightly floured surface, roll the bread dough out into a rectangle; approximately 18 inches wide and 24 inches long. The dough may shrink a bit after you roll it out, but this is okay.
• Spray a large cookie sheet with non-stick spray then transfer the rolled out bread dough to the cookie sheet.
• Pour the meat sauce down the center of the bread dough. Top with the spaghetti and then sprinkle the top of the spaghetti with the shredded mozzarella cheese.
• Cut 1 inch wide strips into the dough on each side of the filling starting from the outside right up to the filling. Make a cut on one side and then make a matching cut on the other side to be sure you have the same number of dough strips on each side.
• Create a loaf by criss-crossing the dough over the filling. Start at one end and work your way from side to side until you reach the other end.
• Bake the loaf at 350 degrees for 35 minutes.
• Combine the melted butter and garlic powder then brush the mixture over the baked spaghetti bread.

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees.
• Place the loaf of Italian bread on a large baking sheet. Cut the top off the bread and use a sharp knife to create a well in the center of the loaf.
• Combine the butter and garlic powder in a small bowl. Brush the mixture over the center and sides of the bread. Place the bread in the oven to toast for 10 minutes.
• While the bread is toasting, heat the meatballs and pasta sauce in a large skillet.
• When the meatballs are thawed, remove them from the skillet and add the cooked spaghetti. Toss to coat the spaghetti the sauce.
• Remove the bread from the oven and scoop the spaghetti into the well in the center. Top the spaghetti with the cooked meatballs. Sprinkle cheese over the top of the meatballs and pasta.
• Place the bread back in the oven and cook for 20 minutes, until the cheese is melted.
• Garnish with parsley and slice the bread to serve

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.

TO-DIE-FOR STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Pull the soft middle section out of each side of French bread and tear middle sections into pieces.
• Stir Monterey Jack cheese cubes, sour cream, spinach, mushrooms, and seasoned salt together in a large bowl.
• Melt butter in a large skillet over medium heat. Cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir bread pieces into garlic mixture; cook and stir until bread soaks up butter and begins to toast, 3 to 5 minutes. Remove from heat and add bread mixture to sour cream mixture; stir.
• Stuff each bread crust with sour cream-spinach mixture and place loaves crust-side down on the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and tops begin to brown, about 30 minutes. Let sit for 10 minutes before slicing.

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• 1. Completely thaw frozen bread loaf. Easiest method is to place loaf on lightly greased cookie sheet and stick in a cold oven for 8 hours.
• 2. Spray work area lightly with non-stick cooking spray as well as rolling pin. Roll loaf into a 12 x 16 rectangle. Cover with plastic wrap for 15 minutes.
• 3. Combine sauce and meat. Season to your taste. My preference is to add some Texas Pete, minced onions, and garlic powder.
• 4. Preheat oven to 350.
• 5. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of spaghetti.
• 6. Top spaghetti with meat sauce. Top meat with cubed cheese.
• 7. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. You can watch the video on how to make the braid at http://youtu.be/jIZhBvwW5yw
• 8. Lift the braid onto a baking sheet. I normally use foil for easy clean up.
• 9. Brush finished braid with egg white. Sprinkle on garlic powder, Parmesan cheese, and parsley flakes.
• 10. Bake for approximately 30 minutes at 350 degrees, until bread is a medium brown color. Allow to cool for 5 minutes before slicing.
• 11. Extra - I normally make extra meat sauce to pour on top of my serving. Enjoy!

EASY SPAGHETTI STUFFED BREAD

Steps:

• Hollow out the loaf of Italian bread using a serrated knife by making a shallow, diagonal cut all along the outside perimeter of the loaf. Pointed the tip of the knife towards the center of the loaf until the top of the loaf is cut free. Remove and set aside.
• Layer slices of Havarti cheese into the bottom layer of the loaf. Sprinkle with garlic, Italian herbs, and parsley.
• Toast bread in a toaster oven or oven at 425˚for about 3-5 minutes or until cheese is melted and bread has golden brown edges.
• Toss together cooked spaghetti noodles with sauce and re-heat if needed using the mircrowave.
• Layer hot spaghetti noodles on top of toasted bread. Top with spaghetti noodles, Parmesan cheese to taste and a sprinkle of dried parsley for garnish. Slice and serve warm.

SPAGHETTI STUFFED GARLIC BREAD

Steps:

• In a large skillet, on medium-high heat, place the olive oil. Once it is hot add the onions, garlic, italian seasoning, dried basil, salt, black and red pepper. Cook for 2 minutes.
• Once the onions and spices have started to soften, add the ground beef and cook for an additional 5-6 minutes or until the meat is no longer pink. Drain any excess grease from the cooked beef.
• Add the crushed tomatoes to the cooked beef and turn the heat to medium-low and simmer the sauce for 15-20 minutes.
• Preheat oven to 375 degrees. Place a piece of aluminum foil onto a large baking sheet and set aside.
• While the sauce is simmering, remove your garlic bread from the package and allow it to thaw completely. Once thawed, cut your bread in half so that you have 4 equal sized portions. Place the pieces of garlic bread onto the prepared baking sheet garlic/butter side up.
• With a sharp knife, carefully cut a slit (following the shape of the bread) about ¼ inch from the sides of the bread. **Make sure you do not go all the way through the bread. You are wanting to create a border to hold the spaghetti and sauce in the bread boat**
• With the bottom of a large soup spoon, press down the center part of the garlic bread making sure to leave your ¼ inch border you created with your knife cut. *You should have created a garlic bread boat*
• In a large bowl add your, cooked & drained, thin spaghetti noodles with 4 cups of your sauce. Combine them so that all of your spaghetti noodles are coated with sauce.
• Divide your sauce coated noodles into 4 equal amounts and fill your garlic bread boats with the spaghetti. Make sure to keep your spaghetti neatly piled onto the garlic bread.
• Top each of your spaghetti filled garlic boats with a ¼ of the shredded mozzarella cheese.
• Bake for 25 minutes, or until the cheese is melted and lightly golden. **If you want your cheese a little more golden, than you can turn on your broiler for 2-3 minutes or until desired doneness**