Spaghetti Bread Recipe
Spaghetti bread is a rustic Italian creation that transforms cooked pasta into a savory loaf, combining tender spaghetti with eggs, cheese, and herbs into a golden, sliceable form. This clever dish repurposes leftover pasta into a hearty, satisfying main course that's crispy on the outside and creamy within. Perfect served warm with tomato sauce or marinara for dipping.
Ingredients
- 400 g (14 oz) cooked spaghetti
- 4 large eggs
- 100 g (3.5 oz) whole milk
- 80 g (2.8 oz) grated Parmigiano-Reggiano cheese
- 60 g (2.1 oz) grated mozzarella cheese
- 40 g (1.4 oz) Italian breadcrumbs
- 30 ml (2 tbsp) extra virgin olive oil, plus more for the pan
- 3 cloves garlic, minced
- 15 g (0.5 oz) fresh flat-leaf parsley, chopped
- 10 g (0.3 oz) fresh basil, chopped
- 1 tsp dried oregano
- Salt and black pepper to taste
- 400 ml (14 oz) canned crushed tomatoes for serving
Instructions
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Preheat your oven to 180°C (350°F). Lightly oil a 23 cm (9 inch) round cake pan or loaf tin and line the bottom with parchment paper.
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Heat 30 ml olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then remove from heat and cool slightly.
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In a large mixing bowl, whisk together the 4 eggs and 100 ml milk until well combined, about 1 minute.
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Add the cooked spaghetti to the egg mixture, along with the cooled garlic oil, Parmigiano-Reggiano, mozzarella, breadcrumbs, fresh parsley, basil, oregano, salt, and black pepper. Toss gently but thoroughly with two forks until all pasta strands are evenly coated.
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Transfer the spaghetti mixture to the prepared pan, pressing gently with the back of a spatula to create an even, compact layer.
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Bake in the preheated oven for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and allow the bread to cool in the pan for 5 minutes before running a knife around the edges to loosen it.
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Invert the bread onto a serving plate or cutting board. Slice into 6-8 wedges with a serrated knife using a gentle sawing motion.
Substitutions
- For gluten-free: use gluten-free breadcrumbs and ensure the spaghetti is gluten-free
- For dairy-free: replace eggs with aquafaba (3 tbsp per egg), use nutritional yeast instead of Parmigiano-Reggiano, and dairy-free mozzarella
- For vegetarian: already vegetarian; ensure breadcrumbs contain no animal rennet
- For lighter version: reduce mozzarella to 40 g and use low-fat milk instead of whole milk
Tips
- Prepare this dish with day-old leftover spaghetti for best texture; fresh hot pasta can become mushy
- For extra flavor, stir 50 g sun-dried tomatoes or 40 g chopped black olives into the mixture before baking
- The bread holds together better if cooked spaghetti has cooled to room temperature before mixing
Spaghetti bread, or pane di spaghetti, is a resourceful Italian home cooking technique that emerged from the tradition of minimizing food waste. It reflects the Italian principle of cucina povera (peasant cooking), transforming simple pantry staples into an impressive, elegant dish suitable for family dinners.
Frequently Asked Questions
How long does Spaghetti Bread Recipe take to make?
Spaghetti Bread Recipe takes about 60 minutes total — 15 minutes of prep and 45 minutes of cooking — and makes 6 servings.
What can I substitute in Spaghetti Bread Recipe?
You can adapt it easily: For gluten-free: use gluten-free breadcrumbs and ensure the spaghetti is gluten-free; For dairy-free: replace eggs with aquafaba (3 tbsp per egg), use nutritional yeast instead of Parmigiano-Reggiano, and dairy-free mozzarella; For vegetarian: already vegetarian; ensure breadcrumbs contain no animal rennet.
How should I store leftover Spaghetti Bread Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Spaghetti Bread Recipe?
Each serving of Spaghetti Bread Recipe has about 24g of protein and 520 calories.
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