Best ever (no-rise) homemade cheesy rolls with the hearty baked spaghetti smothered with melty mozzarella cheese. AMAZING and a great family-favorite meal!
Hi to all you awesome Chelsea’s Messy Apron readers! I am Emily from Layers of Happiness and I am super excited to get the opportunity to share some delicious food with all of you fun food-loving friends. Today I am sharing a super comforting and delicious Warm Skillet Garlic Bread with Baked Spaghetti recipe with you.
Yeah you read that right, garlic bread baked WITH the spaghetti. It’s only our first recipe we are sharing with you and you probably already think I’m crazy. But let me tell you, there is actually nothing crazy/complicated about this dish – it’s actually super simple and quick, thanks to the no-rise dough used for the cheesy bread!
This baked spaghetti recipe alone is a family favorite – the flavors, the texture, everything is so good. We use cottage cheese instead of ricotta in our baked spaghetti because I think it keeps the spaghetti from getting too thick or dry.
The dough recipe I used for these rolls is the dough I use for almost all of my bread recipes. It makes the most amazing, softest, fluffiest bread no matter what. AND there is no rising time. It’s a pretty awesome dough if you ask me. 🙂 Instead of doing plain jane rolls for this dish, I kicked it to the next level and add cheese chunks to the dough. Do it. It takes .25 seconds and you are left with the most amazing melty cheddar cheese bursts all throughout the roll.
A ring of rolls + a center filled with spaghetti + baked to perfection = happy tummies everywhere!
From start to finish, this spaghetti can be done in a little over an hour; and let me tell ya, this is one shop stopping, secretly easy dish to impress your family with. When you break it down, this recipe is actually quite simple. Even more simple than per say making a baked spaghetti and homemade rolls because this recipe only uses one less dish!
You can thank me later. 🙂
Since the garlic bread is baked in with the spaghetti, all you have to worry about is a salad… Or you could just carb it up like us and forget the salad… (“Hey Emily, you know it’s still January and some people are actually still on board with this healthy eating thing…. ” | Me: #sorrynotsorrybecauseitsjustsogood )
Tips for success:
1. Make sure your yeast isn’t old! Old yeast will make the rolls really dense and not soft and fluffy like we want them to be.
2. Speaking of yeast, make sure you use 1 whole tablespoon. This is more than a single yeast packet (1 1/2 teaspoons), about 1 1/2 yeast packets. Trust me, it makes all the difference.
3. Don’t be scared of kneading! Kneading makes bread and rolls light, airy, and chewy. It’s a crucial step in making yeast breads and it so easy to learn… I learned from this video. Watch 0:25-1:10. The video says to knead the dough for 6-8 minutes, but this dough really only needs about 1-2 minutes.
5. If the rolls start getting too brown, tent foil over the skillet.
- 1 1/2 cups water
- 2 Tablespoons brown sugar
- 1 Tablespoon instant yeast such as Red Star Platinum Instant Yeast
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1 cup cheddar cheese diced (or any type of cheese)
- 2 tablespoons dried parsley flakes more for topping
- 2 egg whites beaten
- 1 cup cottage cheese
- 1 large egg
- 3/4 cup parmesan shredded, divided
- 1/4 cup heavy cream
- 1/4 teaspoon cornstarch
- 1/2 pound spaghetti noodles broken in half before cooking
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 can (14 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes drained
- 1 teaspoon dried oregano
- 1/3 cup fresh basil chopped
- 1 teaspoon sugar
- black pepper
- 8 ounces mozzarella cheese cut into 1/4 inch pieces
In a small bowl, stir together water, yeast, and sugar. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes. The yeast should multiply and rise to the top.
In a standard mixer, fitted with the dough hook, combine 3 1/2 cups flour and salt. Slowly add yeast/water mixture to the mixer and mix for 2 minutes. If dough is super sticky add small amounts of flour until dough stops sticking to sides. I had to add about 1/2 cup more. Do not add more than 1/2 cup. Add the cheese and mix until just combined.
Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes (see post for a video explaining how to knead) and shape into a ball. With a sharp knife, cut ball of dough into thirds and then into fourths to make 12 balls of dough.
Knead each dough ball a couple of time to get a smooth skin and shape into a ball. Set aside.
Preheat oven to 400 degrees.
In a small bowl, whisk together cottage cheese, 3/4 cup mozzarella, egg, 1/2 cup parmesan, heavy cream, and cornstarch. Set aside.
Make pasta according to package instructions. Set aside.
While pasta is cooking, heat oil and garlic in 10-12 inch skillet over medium heat, for about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
Reserve 1 cup pasta sauce, and add remaining sauce and cottage cheese mixture to pasta. Stir until evenly distributed.
In the skillet used to make the sauce - place the rolls in a ring around the outside of the pan. It is okay if there is a little bit of sauce still in the pan. Brush tops of rolls with beaten egg whites, sprinkle with parsley flakes and remaining parmesan cheese.
Add the pasta to the middle of the pan. Top with reserved sauce and remaining mozzarella cheese.
Bake for 40-45 minutes. If the rolls start to get to brown, lightly cover skillet with foil.
Remove from oven and let cool for 10 minutes. Slice like a pie and enjoy!