Recipe by H. Cato
My mom volunteered at a children's church camp, and they made this for about 300 kids. You can imagine how many loaves that took! She brought the recipe home, and served it to us. We liked it, and now, in a pinch for time, I'll make this and serve with a salad. It's especially econmical if you have left over spaghetti sauce from the night before.
- 1 loaf French bread
- spaghetti sauce (with hamburger, onions, and favorite sauce, just as though you're making your normal spaghetti)
- 12 ounces mozzarella cheese
Directions See How It's Made
- Cut the very top off the loaf of bread, not in half, just a thin sliver off the top, and then scoop out the insides (save that, and the top sliver for croutons).
- Make spaghetti sauce as you normally would, with the hamburger, sausage, or however you normally prepare it.
- Apply a layer of mozzarella cheese in bottom of bread loaf, then a layer of the spaghetti sauce, then more mozzarella, then another layer of spaghetti sauce.
- Do this until the loaf is full.
- The final layer should be the cheese.
- Place on baking sheet, and bake until hot, and top layer of cheese is melted.
- Cool for about 10 minutes, slice and eat.
- Serve with Italian salad.