Spaghettibread Recipes

SPAGHETTI BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.)

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.

SPAGHETTI WITH OLIVES AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
• Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.

SPAGHETTI SALAD

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.
• While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.
• In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.
• Toss pasta with parsley and feta. Re-season, if desired, before serving.

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.

SPAGHETTI SANDWICH

Steps:

• For the Sauce: Saute garlic and red pepper flakes in the olive oil at low heat until the garlic is translucent. Add tomatoes, red wine and sugar. Let simmer at low heat.
• For the Meatballs: Mix all ingredients very well in a stainless bowl. Hand roll meatballs into 1-ounce balls and place directly into the hot tomato sauce. Let sauce and meatballs simmer for 2 hours. Remove meatballs from the sauce and reserve on the side.
• For assembly: In a small saucepan, combine butter, garlic powder, chopped garlic and salt and pepper. Heat until butter is melted. Slice Italian bread lengthwise and remove any excess dough. Brush butter mixture evenly all over both sides of Italian bread. Alternate layers of spaghetti, sauce and meatballs throughout the bread. Top with basil leaves and Parmesan and close the sandwich. Grill the sandwich for 3 minutes on each side on either a griddle or a panini press. Slice the sandwich into whatever size portion you like.

SPAGHETTI SQUASH BREAD BRAID

Steps:

• Pierce spaghetti squash with a fork 10 times and place whole in a slow cooker. Cook on Low until very soft, about 4 hours. Halve squash and remove seeds.
• Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet.
• Scrape squash flesh into a bowl; mix in spaghetti sauce, ground beef, and zucchini. Spread squash mixture lengthwise down the middle of the dough. Top with cubed mozzarella cheese.
• Cut sides of dough into even strips starting at the outside edges and stopping at the squash mixture. Fold alternating strips over squash mixture to form a braid. Brush with beaten egg and sprinkle with parsley.
• Bake in the preheated oven until dough is brown and cheese is melted, about 30 minutes. Cool for 5 to 10 minutes before slicing.

SPAGHETTI BREAD

Steps:

• In a mixing bowl, combine water, oil, cheese, sugar, salt and all remaining spices. Stir to dissolve sugar and salt.
• Add 1 cup of flour and the yeast and mix well. Work in remaining flour, adding more if needed to form a nice, soft (not sticky) dough.
• Cover and let rise until double in size.
• Punch down and form into a loaf and place into a 9" x 5" loaf pan that has been greased.
• Let rise until double.
• Bake at 375° F for 25 to 30 minutes.

SPAGHETTI BREAD

Steps:

• Dissolve yeast in warm water.
• Add sugar, salt, cheese, seasoning, oil and flour.
• Stir & add additional flour as needed to form a soft dough.
• Turn onto a floured surface & knead until smooth & elastic.
• Place in a greased bowl, turning once to grease all sides of dough.
• Cover & let rise until double.
• Punch down and turn onto floured surface.
• Shape into loaf & place in a greased 5x9x3" loaf pan.
• Cover & let rise until double.
• Bake @350 (preheated) for 35-40 minutes.
• Cooking time includes the rising of the dough.

BRAIDED SPAGHETTI BREAD (SPAGHETTI BAKED INSIDE GARLIC BREAD) !

Steps:

• Pre heat oven to 350* F. Lay out a large sheet of parchment paper (Do it. Don't even bother trying to go sans the paper. I'm 99% sure you'll make a mess when trying to transfer) & roll your loaf out into a 12x16 rectangle. Cover with plastic wrap & let it rest while you get everything else ready (10 min or so).
• Cook your spaghetti (or angel hair) according to directions & drain. Mix in the tomato sauce & vegetarian Italian sausage/hamburger (or use real meat-optional) & let it cool slightly while you continue to prepare.
• Cut your block of mozzarella into chunks.
• Melt the butter in a microwave safe dish & stir in the minced garlic & a few pinches of basil. Uncover the dough & using a pastry brush, brush a little more than 1/2 of the butter mixture onto the dough.
• Now spoon the spaghetti lengthwise in a 4-inch strip down the center of the dough- top with the mozzarella chunks.
• Make cuts 1 1/2 inches apart on the long sides of the dough to within 1/2 inch of the filling.
• Start braiding by folding the strips towards the filling- braid left over right, right over left, etc etc- all the way down.
• Finish the ends by pulling the strips over & tucking under the braid.
• Then brush the remainder of the garlic butter all over the top of the bread. Sprinkle with the parmesan cheese, a little more basil & some garlic powder. Add smoked paprika to taste, a pinch or two. Sprinkle parsley over the top.
• Slide the parchment paper to a large baking sheet & bake in your pre heated oven for 30 minutes, until golden brown. Let it rest for about 5 minutes & then slice to serve.
• Enjoy!