Spaghetti Stuffed Garlic Bread

Ingredients

• 2 (16-ounce) loaves French bread
• 8 ounces spaghetti, (cooked according to package instruction and drained)
• 1 pound Italian sausage, (casing removed)
• olive oil if necessary
• 1 cup onion, (chopped)
• 4 cloves garlic, (minced)
• 2 teaspoons Italian seasoning
• 24 ounces marinara sauce
• 1/2 cup butter, (at room temperature)
• 2-3 cloves garlic, (minced)
• 2 teaspoons Italian seasoning
• 2 cups mozzarella, (shredded)
• 3 tablespoons fresh parsley or basil, (chopped)

Instructions

1. 1

   Preheat oven to 375 degrees.

2. 2

   --- Pasta: ---

3. 3

   Cook pasta according to package instructions. Drain; set aside.

4. 4

   --- Make Sauce: ---

5. 5

   Meanwhile, as pasta cooks, in a large skillet, set on medium-high heat, brown and crumble sausage (1 pound) until it's cooked through and there is no longer any pink. Remove to a paper towel-lined plate; set aside. Remove and discard all but 2 tablespoons of fat from the skillet. If there is less, add olive oil to make up the difference.

6. 6

   Add the onion and garlic and cook on medium-low heat until they begin to soften about 5 minutes. Stir in Italian seasoning (2 teaspoons) and marinara sauce (24 ounces) and allow to simmer for 5-10 minutes.

7. 7

   Add cooked pasta to the sauce and toss to evenly coat.

8. 8

   --- Make Garlic Spread: ---

9. 9

   In a small mixing bowl stir together butter (1/2 cup), Italian seasoning (2 teaspoons), garlic (2-3 cloves) until smooth and evenly combined.

10. 10

    --- Assemble: ---

11. 11

    Hollow out most of the interior portion of bread leaving a 1/2 inch or so border. Divide butter mixture in half and spread evenly over each half. Place in preheated oven and cook until toasted.

12. 12

    Divide spaghetti mixture in half and spoon evenly over each half of toasted bread. Top each half with 1 cup of shredded mozzarella. Bake in the oven for 15-20 minutes or until spaghetti is heated through and cheese is browned and melted. Remove from oven and garnish with parsley. Cut into individual slices using a serrated knife.