Spaghetti Bread

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When the edges of the sub rolls toast and the garlic butter begins to sizzle, the kitchen fills with the unmistakable scent of browned beef, tomato sauce, and melting mozzarella. This spaghetti bread takes everything good about a bowl of spaghetti and tucks it into crisp, golden bread.

The spaghetti absorbs the sauce while baking, holding its shape as the cheese melts into every strand. Serve these hot from the oven with extra sauce on the side — a fork is optional.

Tips for Success

• Drain the ground beef thoroughly before adding sauce to prevent soggy rolls.
  
• Toasting the rolls first gives the bread structure so it holds up to the spaghetti filling.
  
• Use freshly grated mozzarella for better melting and flavor.
  
• Substitute ground turkey or Italian sausage for the beef if desired.
  
• Add a sprinkle of crushed red pepper before baking for a mild kick.

The bottom line

Spaghetti bread is proof that comfort food doesn’t need a fork. Each roll carries the warmth of garlic butter, the tang of tomato sauce, and the stretch of melted mozzarella — all in one crisp, hand-held bite.

It’s hearty enough for dinner yet playful enough for a party, and it turns a humble pasta night into something you can serve straight from the oven.

Spaghetti Bread

Buttery garlic sub rolls filled with saucy spaghetti, ground beef, and melted mozzarella, baked until crisp and golden.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Dish

Cuisine American

Servings 8

Equipment

• Large baking sheet or two smaller ones
• Medium skillet
• Saucepan or stock pot
• Mixing bowl
• Pastry brush
• Tongs or fork for plating

Ingredients

  

1x2x3x

• 1 lb lean ground beef
• 2 jars 24 oz each spaghetti sauce
• 4 sub rolls cut in half lengthwise
• 1/3 c butter melted
• 2 t garlic powder
• 8 oz spaghetti
• 8 oz mozzarella cheese grated
• Parsley for garnish optional

Instructions

 

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Cook ground beef in a skillet over medium heat until browned; drain fat.
• Add 2 c spaghetti sauce to beef and simmer on low, stirring occasionally.
• Place sub rolls cut side up on prepared sheet. Combine butter and garlic powder; brush on rolls.
• Bake 10 min or until lightly browned.
• Meanwhile, cook spaghetti until al dente; drain and return to pot. Stir in remaining sauce.
• Top each roll with meat sauce, spaghetti, and mozzarella.
• Bake 8–10 min until cheese melts. Garnish with parsley.

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