Spaghetti Stuffed Garlic Bread is the ultimate comfort food mashup — cheesy, garlicky, and loaded with saucy pasta baked right inside a toasty bread boat. It’s one of those fast dinner recipes that looks way fancier than it actually is.
Okay, so picture this: it’s a Tuesday night, you’re staring into the fridge, and you’ve got leftover spaghetti and a loaf of bread just sitting there. That’s literally how this recipe was born in my kitchen — and now it’s one of my most-requested fast dinners ever. Two carb loves, one glorious dish. Let’s do this.
Table of Contents
What You’re Getting Into
This stuffed garlic bread situation is everything. You’ve got a crusty Italian loaf hollowed out, slathered in garlic butter, toasted until golden, then packed to the brim with saucy spaghetti and blanketed in melted Italian cheese. It’s messy, it’s indulgent, and it’s absolutely the kind of meal that makes everyone at the table go quiet for a minute.
It works great for busy weeknights, game day spreads, or honestly just whenever you need something that feels like a warm hug. Pair it with something light on the side — like a refreshing strawberry lemonade — and you’ve got a full spread without breaking a sweat.
Spaghetti Stuffed Garlic Bread
Equipment
- bread knife
- Large saucepan
- Baking sheet
- Pastry brush
Ingredients
The Bread
- 1 very large Italian or French bread loaf
The Pasta
- 8 oz spaghetti cooked according to package instructions and drained
The Sauce
- 24 oz vegetarian pasta sauce or your favorite pasta sauce
Seasoning
- salt and pepper to taste
The Garlic Butter
- ¾ cup garlic butter store-bought works great
The Cheese
- 2 cups Italian Cheese Blend
Instructions
- Cook spaghetti according to package instructions. Drain well and set aside.
- Pour the pasta sauce into a large saucepan over medium heat. Add the cooked spaghetti and toss until every noodle is evenly coated in sauce. Season with salt and pepper to taste. Set aside.
- Using a bread knife, slice the large Italian or French bread loaf in half lengthwise. Carve out the soft center of each half to create a deep hollow. Don’t discard the scooped-out bread — chop it up and make croutons!
- Brush the insides of both hollows generously with garlic butter, getting into every corner. Place the halves on a baking sheet and toast in the oven at 375°F for about 5 minutes, until golden and fragrant.
- Once the bread is toasted, spoon the saucy spaghetti into each hollow, packing the filling in completely. You will have leftover spaghetti — save it for lunch tomorrow!
- Top the filled bread halves generously with the Italian Cheese Blend.
- Bake at 375°F for 15–20 minutes, or until the cheese is fully melted, bubbly, and golden on top.
- Remove from the oven and let rest for a couple of minutes. Use a bread knife to gently slice into portions and serve warm.
Notes
Ingredients
| Category | Ingredient |
|---|---|
| The Bread | 1 very large Italian or French bread loaf |
| The Pasta | 8 oz spaghetti, cooked and drained |
| The Sauce | 24 oz vegetarian pasta sauce (or your favorite!) |
| Seasoning | Salt and pepper to taste |
| The Garlic Butter | ¾ cup garlic butter (store-bought works great) |
| The Cheese | 2 cups Italian Cheese Blend |
A few notes before you dive in: go with a really big loaf here — you want enough room to actually hollow it out and stuff it properly. And for the pasta sauce, use whatever you love. Homemade, jarred, spicy, meat-free — it’s your call. I usually grab a good quality vegetarian sauce and call it a day.
Step-by-Step Instructions
Step 1: Cook and Sauce That Pasta
Cook your spaghetti according to the package directions, then drain it well. While it’s still hot, pour your pasta sauce into a large saucepan over medium heat, add the drained spaghetti, and toss everything together until every noodle is coated in that gorgeous sauce. Season with salt and pepper to taste — don’t be shy here.
“The sauce-to-pasta ratio matters. You want it saucy enough to stay juicy in the bread, but not so soupy that it turns the loaf soggy.”
Set the pan aside and let’s work on that bread.
Step 2: Hollow Out the Loaf
Grab your bread knife and slice the loaf in half lengthwise. Then, using the knife (or even your hands), carefully carve out the soft center of each half, creating a nice deep hollow that’ll hold all that spaghetti goodness.
Here’s the best part: don’t throw away that bread you scooped out! I chopped mine up, tossed it with a little olive oil and seasoning, and made homemade croutons out of them. Zero waste, maximum deliciousness. You could also use those extra bread pieces to make a quick tartar sauce dipping situation on the side — just saying.
Step 3: Butter It Up and Toast
Now, brush the insides of both hollows generously with garlic butter — and I mean generously. Get it into every corner. Then place the halves on a baking sheet and pop them in the oven to toast.
Mine took about 5 minutes at 375°F to get perfectly golden and fragrant. You’ll know it’s ready when your kitchen smells absolutely incredible and the edges are just starting to crisp. Keep a close eye on it — ovens vary and you don’t want to burn your bread boat before the party even starts.
Step 4: Load ‘Em Up
Once your bread is toasted and smelling amazing, spoon the saucy spaghetti into each hollow. Really pack it in there — fill those halves completely. You will have leftover spaghetti (lucky you — lunch tomorrow is sorted), so don’t stress about using every last noodle.
Then comes the best part: pile on that Italian Cheese Blend. Don’t be modest. More cheese is always the right answer.
Step 5: Bake Until Golden and Melty
Slide your loaded bread halves back into the oven and bake at 375°F for 15–20 minutes, until the cheese is fully melted, bubbly, and just starting to turn golden on top. The bread should be crispy on the outside, and the filling should be hot and steamy all the way through.
When it comes out, let it sit for just a minute or two before slicing — the filling will settle and it’ll be way easier to serve. Use your bread knife to cut it into portions and watch everyone’s faces light up.
Expert Tips, Variations & Troubleshooting
Tips for Getting It Just Right
Use a very large loaf. This one really matters. A smaller loaf won’t hold enough filling and you’ll end up with spaghetti avalanche. Look for the biggest Italian or French loaf you can find at the bakery section.
Don’t skip the toasting step. Toasting the hollowed bread before adding the filling is what prevents a soggy bottom. It creates a little barrier so the sauce doesn’t seep straight into the bread. Trust the process.
Buy the garlic butter. Seriously, store-bought garlic butter is a total time-saver here and it works beautifully. This is one of those fast dinner recipes where cutting corners on certain things is completely acceptable.
Fun Variations to Try
Want to make it meaty? Swap out the vegetarian sauce for a bolognese or add some cooked Italian sausage right into the spaghetti mix. It gives the whole dish a heartier vibe — kind of like this corned beef recipe energy but in pasta form.
Love a little heat? Add red pepper flakes to your sauce or use a spicy arrabbiata instead of a plain marinara. It gives the stuffed garlic bread a nice kick that balances beautifully with all that melty cheese.
You can also switch up the pasta shape if you don’t have spaghetti on hand. Penne, rigatoni, or even rotini all work great inside the bread boat — they might even stay put a little better when you slice it!
Troubleshooting
Bread getting too soggy? Make sure you’re toasting it properly before adding the filling. Also, if your sauce is very thin and watery, let it simmer down a bit before tossing it with the pasta.
Cheese not browning? Pop it under the broiler for the last 2–3 minutes. Just watch it closely — it goes from perfectly golden to “well that’s a little too crispy” very fast.
Filling falling out when you slice? Totally normal and honestly part of the charm. Let it rest a couple minutes after baking and use a sharp bread knife to get clean cuts.
Storage & Reheating
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Wrap tightly in foil or store in an airtight container |
| Freezer | Up to 1 month | Wrap well; thaw overnight in fridge before reheating |
| Room Temperature | Up to 2 hours | Don’t leave it out longer than this |
To reheat: Wrap in foil and warm in a 350°F oven for about 10–15 minutes. You can also microwave individual slices — just cover with a damp paper towel to keep the bread from drying out. The oven method keeps the bread crispier, though.
No-waste kitchen ideas: Use your leftover spaghetti as a pasta bake the next day — just toss it in a baking dish with some extra cheese and bake until bubbly. And those bread crumbs from hollowing? Croutons, bread pudding, or blend them into homemade breadcrumbs for future recipes. Nothing goes to waste!
Nutritional Information
Based on approximate values per serving (serves 6)
| Nutrient | Per Serving |
|---|---|
| Calories | ~520 kcal |
| Carbohydrates | ~68g |
| Protein | ~18g |
| Fat | ~18g |
| Saturated Fat | ~9g |
| Fiber | ~4g |
| Sodium | ~890mg |
Note: Nutritional values are estimates and will vary based on specific brands and ingredients used.
Spaghetti Stuffed Garlic Bread FAQs
Can I make spaghetti stuffed garlic bread ahead of time?
Yes! You can prep the spaghetti filling and hollow out the bread a few hours in advance. Just store them separately and assemble right before baking. This makes it a great option for entertaining — all the work is done and you just pop it in the oven when you’re ready.
Can I use a different type of bread for stuffed garlic bread?
Absolutely. A French baguette works well if you want smaller, individual-sized portions. Just keep in mind that a thinner loaf won’t hold as much filling, so adjust accordingly. The key is picking a bread with a sturdy crust that can handle all that cheesy, saucy goodness without falling apart.
What’s the best pasta sauce to use?
Honestly, whatever you love! A classic marinara is my go-to, but a rosé sauce, arrabbiata, or even a homemade tomato sauce all work beautifully. If you want to keep things vegetarian-friendly, this recipe is already perfect as written — but feel free to go with a meat sauce if that’s more your style.
Can I turn this into a complete meal?
It basically already is one, but if you want to round it out, a simple green salad or a light side dish is all you need. Something like a classic red beans and rice recipe on the side makes it feel extra hearty and satisfying. Or keep it totally chill and just serve with drinks — these fast dinners are meant to be easy.
Go Make This Tonight!
Seriously, if you’re looking for one of those fast dinner recipes that feels special without requiring a culinary degree, this spaghetti stuffed garlic bread is it. It’s cozy, it’s crowd-pleasing, and it turns basic pantry ingredients into something that genuinely looks impressive on the table.
Give it a try and let me know how it goes in the comments below! And if it turns out as amazing as I know it will — save it to Pinterest so your friends can find it too. They’ll thank you.
