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Spaghetti Stuffed Garlic Bread

Sometimes I surprise myself.

This Spaghetti Stuffed Garlic Bread recipe is one of those times.

When I saw that the final ingredient for the HEB Meal Maker Challenge was Chef Boyardee, I have to admit that I was stumped.

It would never have occurred to me to use Chef Boyardee as an ingredient…

I started thinking about their products and flavors we love and I knew, I just knew… garlic and Italian were going to be my inspiration.

 

I honestly don’t know how I came up with this…

Crazy, Random, Brainstorming and a serious craving for garlic bread?

This recipe will leave your house smelling like a heavenly italian restaurant and you’ll be lucky if you can keep your family from devouring it before it makes it to their plates.

Savory, buttery, crispy garlic bread stuffed with delicious spaghetti and meatballs… it’s a match made in heaven.

 

 

This is so easy and delicious, y’all!

As with all the Meal Maker Challenge recipes, this has to have under 7 ingredients and be able to be made in under 30 minutes!

Want to see my previous entries into the Meal Maker Challenge?

Thank y’all for any votes that you’ve given my recipes, I appreciate them.  Thank y’all for following along and supporting HEB and ConAgra and Me during my 3rd annual Back To School Meal Maker Challenge!

I hope y’all make these recipes, adapt them for your own families and have a wonderful back to school season!

I won’t make y’all wait any longer for this recipe, it was one of my family’s favorites from the past 3 years worth of challenges.

Yield: 0

Spaghetti Stuffed Garlic Bread

Garlic Bread stuffed with spaghetti and meatballs

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 2 cans Chef Boyardee Spaghetti with Meatballs
  • 2 cans Garlic Breadsticks
  • ¼ C cornmeal
  • ¼ C butter, melted and divided – 2 Tbsp by 2 Tbsp
  • 1 C shredded Italian Blend Cheese

Instructions

  1. Preheat oven to 375°F
  2. Sprinkle 2 Tbsp cornmeal onto a parchment lined baking sheet or pizza stone
  3. Lay out one sheet of garlic breadstick dough on top of the cornmeal, brush with 2 Tbsp melted butter and sprinkle with ¼ C cheese
  4. Spoon about ¾ of the spaghetti and meatball mixture down the center of the breadsticks, lengthwise. Top with ½ C cheese
  5. Lay the other sheet of breadstick dough on top of the other, making the edges meet. Pinch and roll the edges together and up all the way around, creating a seal and raised edge.
  6. Brush the top with the rest of the melted butter and sprinkle with cornmeal and the rest of the cheese.
  7. Bake for 17 minutes or until crispy and golden brown

Notes

*Brush with more melted butter after it comes out of the oven, if you’d like *If you do not have access to garlic breadstick dough – Mince 3 cloves of garlic with 1 C melted butter and brush the dough

 

 

 

As with last year’s challenge – this is more than just a recipe creation challenge – it’s also a competition. The 2 bloggers whose recipes receive the most votes will meet up in a head to head live cook-off at Texas HEB for a chance to win a $1000 HEB gift card. Y’all can vote once a day for your favorite recipes, it’s up to y’all who goes to this cook-off. I urge y’all to go look at the other Meal Maker Challenge participants – they’re an exceptional bunch of people and please, vote for your favorites!

Want to see what the other Meal Maker Challengers have done with their Chef Boyardee?

You can see their recipes by following the links to their blogs:

I’m thrilled to be participating in my 3rd Meal Maker Challenge and working with HEB and ConAgra for a 3rd Consecutive year.

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22 Comments

  1. That is such a creative way to create a yummy dish. I’ve pinned this to try. I know my kids would gobble this up. It has everything they love!!

  2. Ok, so last year we went to a Christmas party and they served spaghetti sandwiches. My girlfriend is obsessed, but I thought it was WAY too much bread and you couldn’t taste anything else. I cannot tell you how excited I am to send her this recipe. She will die!

  3. I got the link for this recipe from ZipList and it looked good. I was shocked when I saw the ingredients:

    I won’t bother to put links to the ingredients in these “products” – it seems you are not all interested in healthy food. But I found nutrition ratings at: http://www.foodfacts.com for some of the ingredients in the “home made” delight.

    Canned spagetti: F
    Canned garlic bread sticks: F
    Italian cheese mis: C

    It might be a good idea to keep these recipes to yourself and inflict them only on your families rather than putting them on the web so those of us who do care about nutrition and healthy eating don’t have to even view them.

    Sorry, I know I’m harsh and I really can’t believe I even bothered to look up the nutrition facts, never having had a can of Chef Boyardee in my cabinet or canned bread sticks in my fridge. Good luck, hope you and your family enjoy a long, healthy, and happy life.

    1. Hi Rachel,

      Now that I’m home, I thought I’d respond here, too 🙂

      Thank you so much for your criticism and comment. I’m sure that in reading this post you saw that this recipe was part of a challenge to use a ConAgra ingredient, in this case – Chef Boyardee – in a quick and easy recipe – 7 ingredients or less and 30 minutes or less.

      I love the research that you did and fully respect your healthy stance – my family and I try to eat as healthily as possible, too.

      I completely understand your concerns and appreciate the time you took to look everything up and craft your comment.

      I definitely plan on making this with my own homemade turkey spaghetti and whole grain noodles as well as homemade garlic bread, however doing that would have been against the rules for this challenge 😉

      I hope that since you loved the photograph and title of this recipe, that you’ll walk away inspired to make this for your own family with your own ingredients and preferences.

      I appreciate you taking the time to leave your criticism and comment, however I won’t remove this recipe from my site, per your suggestion – but I will instead leave it and hope that it inspires someone to make it for themselves – as is, or in an entirely new way. 🙂

      Have a blessed and wonderful week.

      1. I too was lured in with the photo. I LOVED the concept and would have been stumped to use Chef Boyardee as an INGREDIENT. It’s a food group left behind with elementary school. That being said, Brava! Your idea is BRILLIANT. I will take you concept and RUN with it. I have some leftover sauce from my killer lasagna, and the pizza joint round the corner sells dough – Can you hear the wheels spinning? Kudos to you for not letting the nay-sayers get you down. I’m going to slather on the garlic butter as soon as it comes out of the oven!

        1. Girl, I’m with Sherry… we got you!

          Do your thing, the way you wanna, cos you can — that’s what I always say. No seriously, I support you in competing in the HEB/ConAgra Foods contest that you’ve entered, and I hope that you win (just voted for you, btw!).

          No matter what… DO YOU! And keep the interestingly different recipes coming! Your site is my favorite, “I’m stumped to know what to serve/need something really different” site. Thanks and keep on keepin’ on!

  4. Since it is just my husband for me to cook for I am going to take this recipe and make it my own. We always have speghetti left over, so I will use that instead of the canned. Geez, I didn’t even like Speghetti-o’s as a child. But, I love the idea and will be making this. One of the other ladies said she likes speghetti sandwiches and I had to chuckle. If it is only my husband and I eating I always top my garlic toast with my speghetti and eat it like an open faced sandwich. Thanks for sharing.

    1. I really do know how to spell Spaghetti, I just wasn’t thinking after midnight in Texas. So off to bed I go so next time I post I can have a clear brain.

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