Spaghetti Bread
Spaghetti Bread
Ingredients
For the Spaghetti Bread
- 6 cups cooked spaghetti, drained
- 2 cups marinara sauce
- 1 pound risen bread dough
- 2 cups shredded Italian blend cheese
- 1 1/2 cups canned corn, drained
For Serving
- butter, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard glass loaf pan (approximately 9x5 inches) and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large metal mixing bowl, combine the drained cooked spaghetti and marinara sauce. Mix thoroughly until the spaghetti is evenly coated.
⏱️ 5 min
- 3
Add the risen bread dough to the spaghetti mixture. Using your hands, mix and knead the dough into the spaghetti and sauce until it is well integrated and just enough to hold the spaghetti together.
⏱️ 5 min
- 4
Add the shredded Italian blend cheese to the mixture. Continue mixing by hand, ensuring the cheese is evenly distributed throughout the spaghetti and dough. The cheese will also help bind the loaf.
⏱️ 3 min
- 5
Stir in the drained canned corn. Mix all ingredients together by hand one final time to ensure everything is uniformly combined.
⏱️ 2 min
- 6
Transfer the entire spaghetti mixture into the prepared glass loaf pan. Press it down firmly and evenly to form a compact loaf.
⏱️ 5 min - 7
Place the loaf pan into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 8
After 30 minutes, carefully remove the loaf from the oven. Insert a meat thermometer into the center of the loaf to check the internal temperature. If it reads around 100-110°F, return the loaf to the oven for an additional 20 minutes, or until the internal temperature reaches 190-200°F and the top is golden brown and crispy.
⏱️ 20 min•🌡️ 375
- 9
Once baked, remove the loaf from the oven. Let it rest in the pan for about 30 minutes before carefully transferring it to a cutting board.
⏱️ 30 min
- 10
Slice the spaghetti bread into thick pieces. Serve warm with butter, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Bread
Ingredients
For the Spaghetti Bread
- 6 cups cooked spaghetti, drained
- 2 cups marinara sauce
- 1 pound risen bread dough
- 2 cups shredded Italian blend cheese
- 1 1/2 cups canned corn, drained
For Serving
- butter, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard glass loaf pan (approximately 9x5 inches) and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large metal mixing bowl, combine the drained cooked spaghetti and marinara sauce. Mix thoroughly until the spaghetti is evenly coated.
⏱️ 5 min - 3
Add the risen bread dough to the spaghetti mixture. Using your hands, mix and knead the dough into the spaghetti and sauce until it is well integrated and just enough to hold the spaghetti together.
⏱️ 5 min - 4
Add the shredded Italian blend cheese to the mixture. Continue mixing by hand, ensuring the cheese is evenly distributed throughout the spaghetti and dough. The cheese will also help bind the loaf.
⏱️ 3 min - 5
Stir in the drained canned corn. Mix all ingredients together by hand one final time to ensure everything is uniformly combined.
⏱️ 2 min - 6
Transfer the entire spaghetti mixture into the prepared glass loaf pan. Press it down firmly and evenly to form a compact loaf.
⏱️ 5 min - 7
Place the loaf pan into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 8
After 30 minutes, carefully remove the loaf from the oven. Insert a meat thermometer into the center of the loaf to check the internal temperature. If it reads around 100-110°F, return the loaf to the oven for an additional 20 minutes, or until the internal temperature reaches 190-200°F and the top is golden brown and crispy.
⏱️ 20 min•🌡️ 375 - 9
Once baked, remove the loaf from the oven. Let it rest in the pan for about 30 minutes before carefully transferring it to a cutting board.
⏱️ 30 min - 10
Slice the spaghetti bread into thick pieces. Serve warm with butter, as desired.
⏱️ 5 min