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Spaghetti Stuffed Garlic Bread

Garlic Bread stuffed with spaghetti and meatballs
Print Recipe
Prep Time:10 mins
Cook Time:17 mins
Total Time:27 mins


  • 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


  • Preheat oven to 375°F
  • Sprinkle 2 Tbsp cornmeal onto a parchment lined baking sheet or pizza stone
  • 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
  • Spoon about ¾ of the spaghetti and meatball mixture down the center of the breadsticks, lengthwise. Top with ½ C cheese
  • 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.
  • Brush the top with the rest of the melted butter and sprinkle with cornmeal and the rest of the cheese.
  • Bake for 17 minutes or until crispy and golden brown


*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
Author: Rachel