Ingredients
Scale
- 1 pound of spaghetti pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
- 1 large Italian loaf or baguette
- Butter, for garlic bread
- Optional: red pepper flakes for a spicy kick
Instructions
- Cook the spaghetti in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add crushed tomatoes, salt, pepper, oregano, and basil. Simmer for 10 minutes. Stir in cooked spaghetti and mozzarella cheese, then keep warm.
- Slice the Italian loaf horizontally, hollow out to create a container for the filling, leaving about 1 inch of bread around the edges.
- Mix softened butter with minced garlic and spread on the hollowed bread. Toast in preheated oven at 375°F (190°C) for about 10 minutes until golden and crispy.
- Spoon the spaghetti filling into the toasted garlic bread, overflowing slightly. Top with additional cheese if desired.
- Bake for another 10 minutes until cheese is bubbly and golden. Garnish with chopped parsley before serving.
Notes
- Ensure not to scoop out too much bread to maintain structural integrity of the boats.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in foil at 350°F (175°C) for about 10 minutes for best results.
- Feel free to add cooked sausage, vegetables, or different cheeses for customization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 35 mg