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It’s delicious carb-laden comfort food at its best: spaghetti stuffed garlic bread is definitely the neatest way to eat spaghetti!
A few days ago I was locked in a race against the sun. Sunset was going to be at 5:42 pm and this baby was set to come out of the oven at 5:30. I needed that golden light that comes in the evening and makes things like this freshly baked Spaghetti Stuffed Garlic Bread look tantalizing. When I pulled this loaf out of the oven, it smelled like garlic and yeast and Parmesan cheese. I ran outside, snapped photos like a mad woman and then we chowed down. It was certainly the cleanest way to eat spaghetti. No one had to go straight to the tub afterwards. 🙂
At first, I thought this recipe sounded a little weird. Why would you put spaghetti inside bread? But when I thought about it, we always make garlic bread with our spaghetti. And I love to scoop up the spaghetti and put it on the bread. So why not skip a step and serve it all in one? There are tons of similar recipes floating around Pinterest, but as far as I can tell, the idea came from the Rhodes website. I saw it first on Life as I Know It. It’s a great way to stretch your pantry supplies and would even be a good choice for a party. I love it!
Spaghetti Stuffed Garlic Bread
- 1 loaf Rhodes bread dough thawed to room temperature
- 6 ounces spaghetti cooked
- 1 cup spaghetti sauce the thicker the better
- Optional: Add cooked ground beef turkey or meatballs to make this a heartier meal
- 6-8 oz. mozzarella cheese cubed
- 1 egg white
- garlic powder dried parsley and Parmesan cheese to taste
- On a piece of parchment paper, roll out the loaf into a 12"x16" rectangle. (Or, as in my case, a dodecahedron) Cover with a towel and let sit for 10-15 minutes.
- Cook spaghetti according to package directions. Drain.
- Add sauce and meat, if using, to the cooked spaghetti.
- Place spaghetti mixture onto the dough in a strip down the center, about 4" wide.
- Top with mozzarella cheese
- Make slices into the dough about 1½ " apart down the long sides of the dough. (If you're confused, you can check out the Rhodes for a photo of this, just come back quickly. We'll wait.)
- Begin braiding the dough, crossing the strips over each other as you work down the loaf. Tuck the ends inside.
- Lift parchment paper with both hands and place on a cookie sheet.
- Brush braid with egg white and sprinkle with garlic powder, parsley and Parmesan cheese.
- Bake at 350° for 30-35 minutes, until golden brown.
- Allow to cool for 5 minutes before cutting into thick slices. Serve with a salad for a complete meal!