By SPAGHETTI STUFFED GARLIC BREAD is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
SPAGHETTI STUFFED GARLIC BREAD captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, SPAGHETTI STUFFED GARLIC BREAD becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
16 ounce Italian bread loaf
butter & garlic powder for bread
1 pound ground beef
1 pound ground sausage
16 ounce tomato sauce
6 ounce tomato paste
1 medium onion, diced
7 ounce uncooked spaghetti
1/2 cup Parmesan cheese, divided in half
2/3 cup Mozzarella cheese, divided in half
1 tablespoon Italian seasoning, generous
1 teaspoon salt + a pinch
1/2 teaspoon minced garlic
1/2 teaspoon ground black pepper
PREPARATION STEPS
Preheat oven to 375° Fahrenheit.
In a large sauce pan, boil spaghetti until al dente. Remove from heat and drain.
While pasta is cooking, brown beef & sausage in a large skillet over medium heat
Add onion while browning meat
When brown, drain off any excess fat and return to skillet
Add tomato sauce, paste, Italian seasoning, garlic, salt & pepper
Mix well
Simmer for 5-8 minutes
Add cooked pasta
Mix well again and remove from heat.
While meat sauce is simmering, cut the Italian bread loaf in half using a bread knife
Carve out the middle of each half of the loaf
Remove any remaining bread to create a large hollow in each half
Brush insides of the hollows and sides of the halves with butter
Sprinkle with garlic powder
Toast in oven.
When bread is toasted, spoon the prepared spaghetti & meat sauce into the hollow of each half, filling the hollows completely
(You will have spaghetti & meat sauce left over)
Top with cheeses- 1 of the divided halves of the cheeses for one loaf and one for the other.
Bake at 375° for 15-20 or until cheese is melted and golden. Remove from oven and gently cut with a bread knife to serve.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
