Spaghetti-Stuffed Subs with Garlic Bread and Cheese (Print version)
Saucy spaghetti tucked into garlic-buttered sub rolls, topped with mozzarella and Parmesan, then baked until crisp and melty.
# Ingredients:
For the spaghetti filling
01 -
8 oz (225 g) dried spaghetti
02 -
1 1/2 cups (360 ml) marinara sauce
03 -
1/2 teaspoon kosher salt, plus more for pasta water
04 -
1/4 teaspoon black pepper
05 -
1/4 teaspoon red pepper flakes, optional
For the garlic bread subs
06 -
4 sturdy sub rolls or hoagie rolls
07 -
4 tablespoons (56 g) unsalted butter, melted
08 -
3 garlic cloves, finely minced
09 -
2 tablespoons chopped fresh parsley, divided
10 -
1/2 cup (50 g) grated Parmesan cheese
11 -
1 cup (115 g) shredded mozzarella cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti 1 minute shy of al dente, then drain well.
02 -
Return the spaghetti to the warm pot. Add marinara, salt, pepper, and red pepper flakes if using. Toss until the noodles are evenly coated.
03 -
Heat the oven to 375°F (190°C). Slice each roll lengthwise without cutting all the way through, then place the opened rolls on a parchment-lined baking sheet.
04 -
Stir the melted butter with the minced garlic and 1 tablespoon parsley. Brush the mixture over the inside and cut edges of each roll.
05 -
Use tongs to divide the sauced spaghetti among the rolls. Sprinkle Parmesan over the pasta, then top with mozzarella.
06 -
Bake for 10-12 minutes, until the rolls are toasted at the edges and the cheese is melted. Finish with the remaining parsley and serve hot.
# Good to know:
01 -
Serve right after baking for the crispiest bread and stretchiest cheese.
02 -
Leftover spaghetti can be used if it is not overly sauced.
03 -
Extra warm marinara is useful for dipping.