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#302 – Spaghetti Stuffed Garlic Bread & No Bake Cheesecake

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Spaghetti Stuffed Garlic Bread

  • 16 oz. Italian bread loaf
  • Butter & garlic powder for bread
  • 1 lb. ground beef
  • 1 lb. ground sausage
  • 16 oz. tomato sauce
  • 6 oz. tomato paste
  • 1 medium onion, diced
  • 7 oz. uncooked spaghetti
  • 1/2 cup Parmesan cheese
  • 2/3 cup Mozzarella cheese
  • 1 Tbsp. Italian seasoning
  • 1 tsp. salt + a pinch
  • 1/2 tsp. minced garlic
  • 1/2 tsp. ground black pepper

 

Preheat oven to 375 degrees.  In a large pan, boil spaghetti until al dente.  Remove from heat and drain.  While pasta is cooking, brown beef and sausage in a large skillet over medium heat.  Add onion while browning meat.  When brown, drain off any excess fat and return to skillet.  Add tomato sauce, paste, Italian seasoning, garlic, salt & pepper.  Mix well.  Simmer for 5-8 minutes.  Add cooked pasta.  Mix well again and remove from heat.  While meat sauce is simmering, cut the Italian bread loaf in half.  Carve out the middle of each half of the loaf.  Remove any remaining bread to create a large hollow in each half.  Brush insides of the hollows and sides of the halves with butter.  Sprinkle with garlic powder.  Toast in oven.  When bread is toasted, spoon the prepared spaghetti & meat sauce into the hollow of each half, filling the hollows completely.  Top each side with both cheeses.  Bake for 15-20 minutes or until cheese is melted and golden.  Remove from oven and gently cut with a bread knife to serve. 

No Bake Cheesecake

Crust

  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter

 

Cream Cheese Filling

  • 16 oz. cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy cream, whipped

 

Topping

  • 1 – 21 oz. can of fruit pie filling – your choice

 

To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a large bowl, mix until crumbs have an equal coating.  Form the crust by pressing the mixture firmly onto the bottom of a 9×13-inch baking dish; chill the dish while you make the cream cheese filling.  In a large bowl, whisk the softened cream cheese until velvety and smooth.  After that, add the vanilla and powdered sugar and continue to whisk the mixture until everything is incorporated.  Gently fold the whipped cream into the cream cheese filling until it is completely integrated; spread the filling over the crust in a uniform layer.  Spread the fruit filling over the cream cheese layer.  Cover the pan with wrap and refrigerate for four hours or overnight to allow cheesecake to set. 

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