Description

This Spaghetti Boats recipe combines hearty ground beef spaghetti with a crispy garlic bread boat, making a fun and delicious twist on a classic pasta dish. The ground beef is browned with onions and garlic, simmered in a flavorful sauce, mixed with perfectly cooked spaghetti, then loaded into a garlic butter-toasted French bread boat and topped with melted mozzarella and Parmesan cheeses for a satisfying family-friendly meal.

Ingredients

Scale

Main Ingredients

1 pound ground beef
1 onion, finely diced
3 cloves garlic, minced
1 jar (24 oz) spaghetti sauce
1 teaspoon kosher salt
½ teaspoon Italian seasoning
¼ teaspoon black pepper
8 ounces spaghetti noodles
1 loaf French bread

For Garlic Butter

½ cup salted butter, softened
1 teaspoon garlic powder
1 teaspoon dried parsley flakes

For Topping

1 cup shredded mozzarella cheese
¼ cup Parmesan cheese

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Instructions

Preheat and Brown Beef: Preheat the oven to 350°F. Line a sheet pan with parchment paper or aluminum foil. In a skillet over medium-high heat, add ground beef, diced onion, and minced garlic. Cook and crumble the beef until no longer pink, then drain excess fat.
Make Sauce: Stir in the spaghetti sauce, kosher salt, Italian seasoning, and black pepper into the browned beef mixture. Reduce heat to low and let it simmer while preparing pasta and bread.
Cook Pasta: Bring a large pot of salted water to a boil. Cook spaghetti noodles according to package instructions until al dente. Drain without rinsing, then add spaghetti to the beef and sauce mixture. Stir well to combine.
Prepare Bread Boat: Cut a large oval on the top of the French bread loaf, leaving at least a half-inch border around the edge. Remove the center to create a hollow ‘boat’ shape.
Toast Bread: In a small bowl, combine softened butter, garlic powder, and dried parsley flakes. Spread this garlic butter mixture thoroughly inside the bread boat. Place the bread boat on the prepared sheet pan and bake for 5-8 minutes until toasted.
Assemble and Bake: Fill the toasted garlic bread boat with the spaghetti and beef mixture. Sprinkle shredded mozzarella cheese evenly on top. Bake in the oven for an additional 10-15 minutes until cheese is melted and bubbly.
Serve: Remove from oven, sprinkle with Parmesan cheese, cut the spaghetti boat into large slices, and serve hot for a delightful meal.

Notes

Do not rinse cooked spaghetti after draining to keep sauce clinging well to noodles.
Use a sharp knife to carve the bread boat carefully to avoid tearing the crust.
Feel free to substitute ground beef with ground turkey or plant-based alternatives for variation.
Make sure to toast the bread boat before filling to keep it from getting soggy.
Leftovers can be refrigerated and reheated in the oven to maintain crispness.