Spaghetti Stuffed Garlic Bread Recipes

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:

• 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 375 degrees.

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**

DELICIOUS SPAGHETTI BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a mixing bowl.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Transfer spaghetti to bowl with ground beef and mix in spaghetti sauce and Parmesan cheese.
• Unroll pizza dough onto a baking sheet. Starting with a long edge, cut the 2 outer thirds of the crust into 1-inch horizontal strips, leaving the center third uncut. Spoon spaghetti mixture onto the center third from top to bottom. Spread mozzarella cheese over the spaghetti mixture.
• Braid the dough strips over the filling by pulling a dough strip across the filling and pulling another strip from the opposite side over the first strip. Pinch strips together and continue to braid until the filling is covered with braided dough. Mix garlic into olive oil in a small bowl. Brush olive oil mixture over the top of the bread.
• Bake in the preheated oven until the filling is hot and the crust is golden brown, 25 to 30 minutes. Serve cut in slices.

FETTUCCINE ALFREDO-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Make the dough: In a liquid measuring cup or medium glass bowl, heat the milk until lukewarm, about 110-115°F (43-46°C). Whisk in 1 teaspoon of sugar until dissolved, then sprinkle the yeast over. Let sit for 5-10 minutes, or until foamy.
• Add the flour, butter, remaining teaspoon of sugar, the egg yolk, salt, garlic powder, and parsley and stir with a rubber spatula until the dough comes together, about 5 minutes.
• Turn the dough out onto a lightly floured surface and knead with your hands until the dough is smooth, elastic, and not sticky at all, about 10 minutes.
• Lightly grease a large bowl with the olive oil. Place the dough in the bowl, cover the bowl with a slightly damp kitchen towel or plastic wrap, and let rise for 1½-2 hours, until puffy and almost doubled in volume.
• Meanwhile, make the filling: Melt the butter in a medium skillet over medium heat. Add the garlic and sauté for about 3 minutes, or until very fragrant. Whisk in the flour and cook until golden, about 1 minute. Stream in 2 cups of milk and cook, whisking constantly, until slightly thickened, about 2 minutes.
• Reduce the heat to medium-low and stir in the cream cheese, mozzarella, Parmesan, salt, pepper, and remaining cup of milk until fully combined. Cook for about 3 minutes, whisking constantly, until smooth. Remove the pan from the heat and stir in the lemon juice. Reserve 2½ cups (600 ml) of the Alfredo sauce, then toss the cooked fettuccine in the remaining sauce until well coated. Let cool until ready to use.
• Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with nonstick spray.
• Gently press down the dough to deflate, then turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12x18 inches (30x45 cm).
• Spread about ½ cup (120 ml) of the reserved Alfredo sauce over the dough, then top with the sauced fettuccine, laying the noodles lengthwise, which will help when rolling.
• Starting with a long side, roll the dough into a log and pinch the seam firmly closed. Trim 1 inch (2.5 cm) off the ends. Twist the dough around itself, creating a braid-like log. Tuck the ends together so the seams are down and transfer to the prepared loaf pan. Be careful not to work the dough too much while twisting, as the dough can tear from the weight of the noodles.
• Cover the dough with a kitchen towel and let rise for another 20-30 minutes, or until visibly puffed. Uncover the dough and brush with the beaten egg.
• Bake the bread for 30 minutes, then cover with foil and bake for another 20 minutes, until golden brown. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
• Slice the bread with a large serrated knife and serve with warmed reserved Alfredo sauce alongside.
• Enjoy!

MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD

Steps:

• In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
• Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
• Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
• Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
• Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.

GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY

Steps:

• In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
• Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
• Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
• Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
• Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
• Preheat oven to 375°F (190°C).
• Place ball on a foil-lined baking sheet.
• Bake for 40 minutes.
• Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
• Enjoy!

SPAGHETTI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal.
• Roll pizza dough on a floured work surface into a 9x12-inch rectangle.
• Mix spaghetti with spaghetti sauce in a bowl until pasta is coated. Spread spaghetti and sauce down the center of the dough rectangle, leaving about 1 inch at the top and bottom uncovered. Spread meatballs in a line down the center of the spaghetti. Sprinkle mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling, starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to the prepared baking sheet.
• Bake in the preheated oven until crust is browned and filling is hot, 20 to 25 minutes. Brush roll with melted butter and sprinkle with garlic salt. Serve warm or cold.