Ingredients
Scale
- 1 large baguette or Italian bread loaf
- 2 cups cooked spaghetti (preferably with marinara or your favorite sauce)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Prepare the garlic butter mixture by blending melted butter with minced garlic, salt, and chopped parsley.
- Cut the loaf in half lengthwise and carefully hollow out the center, leaving about an inch of bread around the edges.
- Mix cooked spaghetti with half of the mozzarella, Parmesan, and black pepper. Stuff this mixture into each bread half, pressing gently.
- Brush the exterior of the bread with the garlic butter mixture.
- Preheat oven to 375°F (190°C). Place the stuffed bread on a baking sheet lined with parchment paper and bake for 15-20 minutes until cheese bubbles and edges are golden brown. Broil for 2 minutes if extra crispiness is desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes for crispy crust.
- Avoid microwaving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the loaf
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg