- Four 6” Fresh Hoagie rolls
- 2 cups leftover spaghetti lighted coated in sauce, warmed
- Garlic Butter *see recipe below
- 4 cups freshly shredded mozzarella, divided
- 2 cups marinara sauce, warmed and divided
- Freshly grated Parmesan or Grana Padano
- 8 tablespoon melted butter, unsalted
- 1 1/2 – 2 teaspoon garlic powder (or 2 teaspoon minced garlic)
- 1/4 teaspoon kosher salt
- 1 teaspoon oregano
- Add all of the ingredients to a bowl and whisk to combine. Keep warm.
Make the Boats
- Preheat the oven to 400 F.
- Take the tip of a serrated knife and place it in the top, outer portion of the bread. Cut along the top/outside making an oval/football shape.
- Carefully remove the “lid” trying to keep it intact. If necessary, remove some more bread from the inside of the hoagie if desired. Just make sure to not remove too much or puncture the sides or bottom.
- Place the hollowed-out rolls and the lids on a parchment-lined pan.
- Using a pastry brush, coat the insides of the exposed bread (boat and top) liberally with the garlic butter mixture. Next, add half of the mozzarella cheese to the insides of the boats and overtop of the lids. Bake for 5-7 minutes or just until the cheese starts to melt and the edges start to crisp up.
- To each boat, evenly divided the warm sauce-coated pasta filling it just to the brim. To prevent it from drying out when it bakes, add a few more tablespoons of sauce on top and reserve the rest of the warmed sauce for dipping. Add the remaining mozzarella on top and bake until the cheese is melted and the bread is toasty. ~5-7 minutes.
- Remove from the oven, plate, and garnish with freshly grated Parmesan.