Submitted by Sharon Burke
Spaghetti Garlic Bread Bake
Serving: 4
Ingredients
- 500 grams mince
- 1 jar of Raguletto spaghetti sauce (red wine and garlic)
- 3 gloves of garlic chopped
- 2 loaves of garlic bread
- Parmeson cheese grated ( I just used the packet one and used half of the 100 grams)
- Cooked spaghetti pasta or any pasta you have on hand I used about 50 grams because I wanted more meat than pasta.
- Cheddar cheese just a few slices for the top or you could grate.
Instructions
- Brown mince and garlic on stovetop and add to slow cooker with the jar of Raguletto sauce.
- Cook on high for an hour.
- Remove mince and sauce from slow cooker and put aside.
- Wash your slow cooker and line with baking paper.
- Place garlic bread slices on the bottom and sides forming like a bowl. I didn't have enough so I cut some slices in half again. Make sure the buttered side is against the baking paper.
- Sprinkle half your Parmesan on the garlic bread and then add half your pasta.
- Then half your spaghetti sauce that you prepared earlier.
- Then the other half of the Parmesan then the rest of your pasta and the the last of your spaghetti sauce. Top with your cheddar cheese.
- Cook on high for one hour and low for an hour and a half.
- I carefully lifted it out to check for any burning of the garlic bread and mine was crunchy in some places which was lovely.
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Is it a must to add mince and sauce to slow cooker. For An hour then remove? Couldn’t it just simmer for longer in the fry pan?
If you wish to you probably could
Great recipe Sharon. My family loved it. Next time I will add some chilli flakes and some cooked diced pancetta. A winner.
I did this with meat balls and spaghetti and layered the spaghetti and then the meat balls in the sauce. Same procedure though. It’s really yummy.
Question. It says cook on high for 1 hour then low for 1 1/2 hrs but it also says cook 3 1/2hours have I missed something?
There is an initial 1hr cooking of the mince in step one also 🙂
Was a little sceptical on how this was going to turn out but HOLY SCRUMPTIOUS
I used full pieces of garlic bread for the bottom and half pieces for the walls…. keeping the butter side out, up against the baking paper.
The outside wall was so crunchy whilst the bottom ones were a little more soft, perfect for my little human.
A little tricky to lift out of the slow cooker, it was a 2 person job in this house lol
I made this with frozen Bol and really enjoyed it. I think you need to add more Bol that you usually would for regular spag bol due to the garlic bread. I’ll do that next time. Nice twist on a traditional favourite.
Hopefully defrosted your meat first right?
Absolutely no complaints tonight. This is an easy dish to prepare but packs a punch with flavour. I added more garlic butter to my bought one as it was rather sparse, and used my usual bolognaise sauce. we loved it and will definitely be making this again.
I think you could do this as a lasagne too!!
Which I always forget to cook the garlic bread til I’m serving?
This way I won’t forget it ?