Ingredients
Scale
- 2 crusty bread loaves (baguettes or sourdough)
- 8 oz spaghetti
- 4 cloves fresh garlic, minced
- 2 tbsp extra virgin olive oil
- 1 cup canned diced tomatoes
- 1 tsp Italian seasoning
- 1 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bread loaves and hollow them out.
- Cook spaghetti according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, heat olive oil, add minced garlic, and sauté until fragrant (about 1 minute). Stir in diced tomatoes and Italian seasoning; simmer for 5 minutes.
- Combine cooked spaghetti with the sauce until well coated.
- Fill each hollowed-out loaf with the spaghetti mixture and top with Parmesan cheese.
- Bake on a parchment-lined tray for about 10 minutes or until cheese is bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg