Spaghetti Inside a Garlic Pastry Crust - (my Low Carb, Keto option too!)


When I decided to try making this 'idea' I had in my head, I didn't know how it would turn out but since I had one of my old cell phones sitting on the kitchen counter, I grabbed it every once in a while and snapped some photos.  I'm glad I did... because this was pretty yummy!

I was busy yesterday and had left the house early so I had nothing out thawing for dinner, nor had any ideas of what to make.  When I had to brainstorm something fairly fast for dinner, a keto spaghetti came to mind.  I normally like to use Great Low Carb Bread Company Low Carb Pasta, but I'm currently out of all but their elbow macaroni.  However, I had Palmini Hearts of Palm Pasta - which I always keep some on hand in the pantry, as I can find that locally and don't have to order it online.

There is no recipe for this, it's more of an idea I had when getting ready to make a regular keto style spaghetti and garlic bread dinner.

Use your favorite keto/low carb spaghetti sauce, faux pasta and favorite keto Bread Product.

Keto Spaghetti Inside a Garlic Bread Pastry

Your favorite keto/low carb spaghetti sauce
Your favorite keto/low carb bread - thin sliced
Your favorite keto/low carb pasta
Mozzarella Cheese
Parmesan Cheese
Garlic, minced
Garlic salt

Prepare your keto pasta of choice, add a bit of butter or oil so it doesn't stick while you prepare the pan.
Cut the crusts off enough slices of keto or low carb bread, enough to cover whatever size pan you are using.  SAVE the crusts for another dish!  I save all my keto bread ends and bits in a baggy in the freezer and use them to make 'keto bread crumbs' and stuffing for a keto Thanksgiving.
Use a rolling pin to flatten the bread slices.
Melt some butter (amount depends on the number of bread slices) - start with about 1 stick or 1/2 cup.
Add about 2 teaspoons minced garlic, a 1/2 t garlic salt and about a tablespoon of parsley.
Brush each slice of flattened bread on both sides and start to lay them in your pan of choice, overlapping the seams just a little to cover your pan.
Use your fingers to seal the seems a little bit.
Place a layer of mozzarella cheese and parmesan cheese over the bread pastry crust bottom.
At this point you can pre-bake your bread for about 8 minutes or so. If you don't have time, skip it.  The bread just won't be quite as crunchy on the bottom.
Layer your spaghetti sauce and keto pasta into your pan in as many layers as you wish.  Fill your pan.
(If you use a sauce that is really runny or has a lot of liquid, you can simmer it ahead of time to reduce it to a nicer, thicker sauce.)
Top your pan with more garlic/parsley/butter brushed breads.

Bake at 350 approximately 40 minutes or until it's heated through, bubbly and golden brown.

I didn't have my favorite keto pasta on hand but I always have Palmini.  I rinsed it twice and then boiled it in water for about 10 minutes to soften it a bit. 



Cut the crusts off your bread and save them for another recipe like stuffing or use for bread crumbs.

 Now roll them out with a rolling pin to flatten them. 



And brush both sides with melted butter with garlic and parsley in it.

 Start to line whatever pan you wish to use - based on the number of servings you need to make.


The pan is covered with garlic bread, seams gently pressed together. 


Heating my sauce to reduce it a bit and make it thicker so it doesn't saturate the bread.

 A thin layer of mozzarella and parmesan.



This time I started with a bit of sauce over the cheeses.  I thought my cheese layer would seal the bread but next time I make this I'll pre-bake the bread with the cheese layer first for about 8 minutes and then I'll top with the keto pasta, followed by the sauce.  I think this will seal the bottom bread layer better from getting soft.




 Finish the top of your pan of spaghetti with the same melted butter/garlic brushed slices of keto bread.


Into the oven!

I baked mine about 40 minutes at 350 degrees.

When I served it, I flipped my pan over onto a serving tray as I had used a rounded, pretty, half-circle loaf pan.  I popped it back into the oven with the curved side up, to toast the underside (now topside) of the bread.   If I had used a regular flat bottomed pan to bake it in, we could simply cut and serve much like lasagna.


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