Baked Spaghetti Braid

Okay, so I know that there are a lot of you that have just read this post title and you are curious.  After seeing the picture there are about half of you that will say “GROSS!” and the other half that will say “YUM!!!”  I will tell you that at first thought I said “YUM!” then I thought about it and thought “Whoa, that’s a lot of carbs at one time!”.  THEN I thought about it some more and figured “What the heck, dipping my bread in the sauce is my favorite part!”  So there you have it… I made the baked spaghetti braid and it was a hit.  My whole family loved it and we all agreed we think this would be awesome with Alfredo in it.  I’ll let you know how that works out when we get there!  : )

Baked Spaghetti Braid


  • 1 oaf BREAD DOUGH, thawed to room temperature
  • 6 ounces SPAGHETTI, cooked
  • 1 EGG WHITE, beaten
  • 2 Tablespoons PARSLEY FLAKES


  1. On parchment paper or a countertop lightly sprayed with cooking spray roll loaf into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with spaghetti sauce and mozzarella. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid and place on a large, sprayed baking sheet or pizza stone. Brush with egg white and sprinkle with Parmesan cheese and parsley mixture. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool slightly, slice and serve with extra spaghetti sauce for dipping. ENJOY!
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