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Baked Spaghetti Sandwich

A little crazy? Yes. Completely delicious? Double yes. Don't knock the spaghetti sandwich until you try it!


  • 8 onion rolls
  • 2 tablespoons softened butter
  • 3 tablespoons garlic, minced
  • 3/4 pound spaghetti
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon Italian seasoning
  • 1 24-oz. jar marinara sauce
  • 3 cups finely grated Romano, divided
  • 2 eggs, beaten
  • 2 cups romaine lettuce, chopped
  • 1/4 cup Parmesan, finely grated
  • 1 teaspoon red pepper flakes
  • Salt
  • pepper
  • Caesar salad dressing

How to Make It

  1. Preheat oven to 350°. Prepare baking sheet with foil.

  2. Bring a pot of water to a boil. Add spaghetti and cook 5-6 minutes; it should still be slightly crunchy. Cool completely by immediately rinsing the pasta in cold water. Chop into 1-inch pieces.

  3. In a large skillet, heat oil over medium heat. Add onion and garlic; sauté 5 minutes, or until tender. Add 1 tbsp. Italian seasoning and salt and pepper to taste. Add marinara sauce and cook 6-8 minutes.

  4. In a large bowl, add sauce and 2 cups of Romano to chopped pasta; mix. Cool pasta mixture in refrigerator for 8-10 minutes. 

  5. Once pasta is cool, stir in remaining cheese and form 8 patties using a 4-inch biscuit cutter. In a separate bowl, whisk eggs and gently brush each patty with the beaten eggs. Bake for 20-25 minutes or until lightly browned. 

  6. Chop romaine into 1-inch pieces. Toss with grated Parmesan and Caesar salad dressing.

  7. Top toasted onion roll with spaghetti patty, salad, and a pinch of crushed red pepper flakes.