Cheesy Garlic Bread with Spaghetti

This wild idea popped into my head when I wanted to make one meal that'd be special for my family without juggling two main dishes. Spaghetti is a hit with my kids and my husband never passes up garlic bread, so I figured, why not smash them together? Basically, I carved out a loaf of bread and stuffed it with spaghetti, not really knowing if I'd nailed it or completely flopped. Honestly, it turned out way better than I'd hoped. Imagine crispy garlic bread bowls piled with cheesy meat sauce pasta. Every bite is crunchy, buttery, cheesy, and somehow, when you eat it all together, it's even better than just having them side by side.

My neighbor actually spotted me prepping this through the window and came over to see what on earth I was building. When I finally served it at a family gathering, my brother-in-law kept snapping photos since he wanted to brag to his wife about "this wild thing" I'd made. Even my teenager, who usually pokes at her food, basically demolished half a loaf and said it was "honestly pretty cool."

Epic Ingredient Rundown

• Crusty Italian loaf: You'll want a solid, firm bread that stands up to being hollowed and loaded up.
• Savory meat sauce: A combo of seasoned sausage and ground beef builds extra-meaty flavor.
• Slightly chewy spaghetti: Boil it until it's just barely tender since it'll finish baking in the bread.
• Cheeses—mozzarella and Parmesan: Mozzarella is perfect for meltiness, and Parmesan punches up the flavor.
• Lots of garlic butter: Seriously, you need both butter and plenty of garlic, otherwise it's just bread bowls not garlic bread.

Save

Simple Steps to Make It

First Up—Bake:

Heat your oven to 375. Chop your Italian bread in half the long way and scoop out the insides, but keep a good inch around the edge for sturdy walls. Melt your butter and mix in lots of garlic powder. Brush this all over the inside and toast both halves in the oven till they're crunchy and golden. This keeps things from getting soggy once you fill them up.

Putting It Together:

While your bread toasts, cook up a mix of sausage and beef with some chopped onion. Drain off extra fat, then pour in tomato sauce, tomato paste, and throw in your favorite seasonings. Let it all bubble on the stove about 5–8 minutes. Add your cooked spaghetti and stir it all up. That’s your filling.

Wrap It Up & Finish:

Once the bread's nice and crispy, heap in the spaghetti meat mixture—pack it full, it looks and tastes better that way. Top everything with both cheeses, making sure to cover all the noodles. Slide it all back in the oven about 15–20 minutes, just until the cheese bubbles and gets a little brown. You want the outsides nice and crisp, but inside, soft and cheesy.

I found out the hard way that skipping the bread toasting means everything falls apart and turns to mush. Now I always go for a deep golden crust first. Also, don’t be afraid to scoop out more bread than you think—if the bowls aren’t deep, you can’t fit enough filling.

Fun Ways To Change It Up

Go all out with just sausage, toss in pepperoni for a pizza vibe, or swap the meat out for mushrooms and peppers if you want it veggie. Mix up the cheese—try provolone or Romano for a twist. Throw in greens like spinach to the sauce for something extra.

How To Keep Leftovers Fresh

This is at its best right after baking, but leftovers are totally doable. Just wrap up the extras and pop them in the fridge for another night or two. Warm them up in the oven (in foil) so the bread doesn't dry out. Got extra sauce? Freeze it—it’ll come in handy for a fast meal or another bread bowl project.

Save

Honestly, now this stuffed garlic bread is our go-to when we want something a little fancier that still feels like homey comfort food. Turning ordinary pasta and bread into this kind of mashup is surprisingly simple, but when you serve it, everyone thinks you pulled off a magic trick. It’s become the meal that makes my family think I’m a kitchen genius (even if I know I’m winging it most of the time).

Recipe FAQs

→ How should I use extra spaghetti if there’s any left?

Save whatever’s left! Pop it in the freezer to use later, make another boat with extra bread, or keep it simple and enjoy it as pasta on the side.

→ What’s the trick to scooping out bread without breaking it?

Take a sharp bread knife and start by cutting out the edges. Gently scoop the inside with a spoon or your fingers, leaving about half an inch all around for a sturdy loaf.

→ Can I get this ready ahead of time?

Yep! Mix up the spaghetti filling and keep it in the fridge. Assemble everything right before baking so the bread stays crisp.

→ Is it okay to skip one of the meats?

Sure thing! Stick to either about 2 pounds of beef or sausage. The combo gives great flavor, but just one works too.

→ How do I stop the bread from soaking up too much sauce?

Toast your hollowed bread first. Brush it with garlic butter, bake it lightly, and it’ll help block the sauce from getting the bread soggy.