Ingredient List
For the Boats:
  • 2 loaves (14 ounces) frozen French Baguettes, thawed
  • 4 cups shredded mozzarella cheese, divided
  • 2 cups leftover spaghetti, warmed
  • 2 cups marinara sauce, warmed and divided
For the Garlic Butter:
  • 8 tablespoons salted butter, melted
  • 2 teaspoons minced garlic
  • 1 teaspoon oregano
For the Spaghetti Boats
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.

  • Using a sharp knife, cut a wide and deep “V” along the top of each loaf of bread, making sure to leave the bottom and sides intact.

  • Carefully remove the “lid” trying to keep it intact. Place the “boats” and the “lids” on the prepared pan.

  • In a small bowl, mix together garlic butter ingredients.

  • Using a pastry brush, coat the insides of the boats and the lids liberally with the garlic butter mixture.

  • Add half of the mozzarella cheese to the insides of the boats and overtop of the lids. Bake for 5-7 minutes or just until the cheese starts to melt and the edges start to brown.

  • Coat the warmed spaghetti with 1 1/2 cup marinara sauce. Evenly divide pasta between the two boats. Add remaining ½ cup of sauce on top of pasta to prevent drying out when baking.

  • Add the remaining mozzarella on top and bake 5-7 minutes, until the cheese is melted, and the bread is toasty.

  • Remove from oven and cut each loaf into 3 large pieces. Garnish with parmesan cheese, if desired. Served spaghetti boats with cheesy garlic bread lids.

  • Pin: Spaghetti Boats

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