Spaghetti Boats
These Cheesy Garlic Bread Spaghetti Bread Boats are an ideal solution for leftover spaghetti. Indulge in the ultimate fusion of pasta and cheesy garlic bread!
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Ingredients
- 4 long sandwich rolls around 15 cm each
- 475 g 1 lb leftover spaghetti, lightly coated in sauce, warmed
- Garlic Butter
- 900 g 2 lbs freshly shredded mozzarella cheese, divided
- 475 ml 2 cups marinara sauce, warmed and divided
- Freshly grated Parmesan or Grana Padano cheese
Garlic Butter:
- 115 g ½ cup melted unsalted butter
- 7-10 g 1 ½ - 2 teaspoon garlic powder (or 10ml/2 teaspoon minced garlic)
- 1.5 g ¼ teaspoon kosher salt
- 5 ml 1 teaspoon dried oregano
Instructions
- Prepare the garlic butter by whisking together the melted butter, garlic powder/minced garlic, salt, and oregano in a bowl. Keep it warm.
- Preheat the oven to 205°C (400°F).
- Using a serrated knife, cut an oval shape into the top outer portion of each sandwich roll to create a "lid". Carefully remove the lids, keeping them intact. Hollow out some of the bread from inside the rolls if needed, but avoid puncturing the sides or bottom.
- Place the hollowed rolls and lids on a parchment-lined baking tray. Brush the insides of the rolls and lids generously with the garlic butter mixture.
- Fill half of the mozzarella cheese into the hollowed rolls and on top of the lids. Bake for 5-7 minutes until the cheese starts melting and the edges crisp up.
- Divide the warm spaghetti evenly among the rolls, filling them to the brim. Top with a few tablespoons of marinara sauce to prevent drying, reserving the rest for dipping.
- Sprinkle the remaining mozzarella over the spaghetti and bake for another 5-7 minutes until the cheese melts and the bread is toasted.
- Remove from oven, plate, and garnish with freshly grated Parmesan or Grana Padano cheese.
Notes
- For a vegetarian option, use vegetable-based marinara sauce.
- Substitute mozzarella with provolone or a cheese blend if desired.
- Add sautéed veggies like mushrooms, bell peppers, or spinach to the spaghetti for extra nutrition.
- Leftover spaghetti works best, but freshly cooked al dente spaghetti can also be used.
- Serve with a side salad or garlic bread for a complete meal.
Nutrition
Calories: 875kcalCarbohydrates: 87.2gProtein: 39.9gSodium: 2074.7mgFiber: 4.3gSugar: 14.7g
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