Truth time – I hate(d) baked pasta with red sauce. My mom was a goulash fiend when we were growing up. Most likely because it was cheap and she had an army to feed. But I HATED it. Usually I’d whine and moan about it. I kept up with this hatred until I went home to visit my family last November. I was pregnant and Danielle was feeding the fam damily. For some reason my pregnant hormones made that all smell delicious and I downed about 2 plates of the baked pasta she made. (Pizza Casserole) Even after I’ve had the baby I still love baked pasta.
So of course when I saw the idea of spaghetti in the middle of bread and baked … I dove right in. It’s literally garlic bread wrapped around spaghetti and cheese. Hello delicious.
I’m not sure what the original pin looks like … or the steps to it. I just saw the pin and decided to do my own version. So if you’re the original pinner – thanks for the idea!
Things You’ll Need:
Refrigerated pizza crust (I used this Artisan Pizza Crust by Pillsbury. It’s whole wheat!)
A block of mozzarella
1 lbs hamburger meat
4 tbsp butter, softened
spaghetti or linguine noodles
Prego (Yes, Prego.)
In a separate bowl mix your softened butter, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, and your desired amount of salt and pepper. Mix thoroughly.
Spread out your pizza dough on the pan you are baking the braid on – very important! You do not want to try and transfer this after it is assembled! Give the dough a little stretch so it spreads into the pan. Coat it with the butter and sprinkle 1/2 cup to 2/3 cup of parmesan cheese on it. (My husband and I are cheese lovers – so I go a little heavy handed with this.
While you’re doing these steps you can be browning your meat/cooking your noodles.
Here’s what I do – I boil my noodles first (I use about 1/2 of the container for one braid), strain them, and in that same pan I brown the meat. After I have drained the meat I combine the sauce, noodles, and meat all in the same pan. No need to dirty any more dishes. 🙂
Down the center of your bread lay your spaghetti. And there will be some spaghetti left over – no judgement if you are taking a few bites here and there. Top the spaghetti with your desired amount of cubed mozzarella. (Again, I went a little heavy on the cheese!)
After you’ve added your spaghetti and mozzarella make thick slices down either side. Don’t cut too closely to the spaghetti because you don’t want a big mess on your hands. And then just overlap each slice. Do one on the left side, one on the right side, one on the left, one on the right – and repeat. On the ends you want to wrap the crust up over the ends. The goal is to make sure the spaghetti can’t leak out on you!
Bake at 400 for 17-20 minutes (or until the bread is browned slightly).
Cheesy, delicious and wonderful.
Make this tonight!
(Oh and excuse my pictures. This was done at night with horrible lighting in my kitchen.:))
1/2-3/4 box spaghetti or linguine
1 refrigerated pizza dough
1 lbs hamburger meat
1 small jar Prego spaghetti sauce, will have about 1/4 left over
cubed mozzarella, desired amount
grated Parmesan, desired amount
salt and pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
4 tbsp butter
1) Preheat oven to 400. Brown meat and cook spaghetti. Combine both with 3/4 jar of Prego.
2) Spread out pizza dough to fit pan, coat with butter, garlic powder, Italian seasoning, and salt (that you’ve combined together in a bowl). Sprinkle this with grated parmesan.
3) Place spaghetti down center of dough, top with mozzarella cubes.
4) Make thick cuts down either side of spaghetti, being careful not to cut too closely to the spaghetti. Overlap these from either side, and wrapping up ends and sealing thoroughly.
5) Bake for 17-20 minutes, or until bread is slightly browned.