Baked Spaghetti In Garlic Bread Recipe 445 Recipes

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

BAKED SPAGHETTI BREAD

Steps:

• 1. Roll out loaf into 12x16 rectangle. Cover with plastic wrap and let rest for 10-15 minutes. I roll it out on a piece of parchment paper to make transferring it easier.
• 2. Cook spaghetti according to directions for al dente. Drain and let cool slightly. Mix with sauce.
• 3. Remove wrap from dough. Place spaghetti lengthwise in a 4-in strip down the center of dough. Top with cheese cubes. You can add 1/2 lb. Italian Sausage or ground beef (cooked) on top of this if you want.
• 4. Make cuts 1 1/2 inches apart on long sides of dough within 1/2 inch of fillings.
• 5. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left, etc. Finish by pulling last strip over and tucking under bread.
• 6. Transfer to sprayed baking sheet or I just leave it on the parchment paper and transfer to sheet. Brush with egg white. Sprinkle with parm, parsley, and garlic.
• 7. Bake at 350 for 30-35 min or until golden brown. Let cool slightly, slice and serve.

SPAGHETTI WITH MEATBALLS AND GARLIC BREAD

Steps:

• Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high.
• Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice.
• Stir in the tomato paste, turn the heat down, and break up well with a metal whisk.
• Add no salt, add pepper, if desired.
• Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat.
• Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside.
• Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard.
• Put into a bowl with the milk, squeeze between the fingers until it is well broken up.
• Add to the food processor with the wet ingredients, and pulse to well combine.
• Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley.
• Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan.
• Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary.
• Keep oven on.
• Bring a pot of salted water to a boil to cook pasta.
• Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette.
• Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired.
• The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta.
• Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes.
• Drop the pasta into boiling salted water, cooking till al dente.
• Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water.
• Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary.
• Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm.
• Serve at once with garlic bread on the side, and if desired, any additional sauce.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

BRAIDED SPAGHETTI BREAD (SPAGHETTI BAKED INSIDE GARLIC BREAD) !

Steps:

• Pre heat oven to 350* F. Lay out a large sheet of parchment paper (Do it. Don't even bother trying to go sans the paper. I'm 99% sure you'll make a mess when trying to transfer) & roll your loaf out into a 12x16 rectangle. Cover with plastic wrap & let it rest while you get everything else ready (10 min or so).
• Cook your spaghetti (or angel hair) according to directions & drain. Mix in the tomato sauce & vegetarian Italian sausage/hamburger (or use real meat-optional) & let it cool slightly while you continue to prepare.
• Cut your block of mozzarella into chunks.
• Melt the butter in a microwave safe dish & stir in the minced garlic & a few pinches of basil. Uncover the dough & using a pastry brush, brush a little more than 1/2 of the butter mixture onto the dough.
• Now spoon the spaghetti lengthwise in a 4-inch strip down the center of the dough- top with the mozzarella chunks.
• Make cuts 1 1/2 inches apart on the long sides of the dough to within 1/2 inch of the filling.
• Start braiding by folding the strips towards the filling- braid left over right, right over left, etc etc- all the way down.
• Finish the ends by pulling the strips over & tucking under the braid.
• Then brush the remainder of the garlic butter all over the top of the bread. Sprinkle with the parmesan cheese, a little more basil & some garlic powder. Add smoked paprika to taste, a pinch or two. Sprinkle parsley over the top.
• Slide the parchment paper to a large baking sheet & bake in your pre heated oven for 30 minutes, until golden brown. Let it rest for about 5 minutes & then slice to serve.
• Enjoy!

SPAGHETTI BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.)

BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
• Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
• Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.