This penne stuffed garlic cheese bread is a mouthwatering twist on traditional garlic bread. I love how the rich, gooey cheese and savory garlic butter pair perfectly with al dente penne pasta stuffed right inside a crusty loaf of bread. It feels indulgent, comforting, and fun to make, especially when I want to impress guests or treat myself to something truly satisfying.

Why You’ll Love This Recipe

I enjoy this recipe because it combines two of my favorite comfort foods: pasta and garlic bread. The penne absorbs the creamy cheese sauce beautifully, and when baked inside crusty bread, it creates the perfect balance of crisp edges and melty, cheesy goodness. I also love how customizable it is—I can use different cheeses, add meats or veggies, or spice it up with seasonings. It’s the kind of recipe that always gets people talking at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 loaf of French bread or Italian bread

• 2 cups cooked penne pasta

• 2 cups mozzarella cheese, shredded

• 1/2 cup Parmesan cheese, grated

• 1 cup Alfredo or creamy cheese sauce

• 3 tablespoons butter, melted

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• Fresh parsley, chopped, for garnish

• Salt and pepper to taste

Directions

1. I preheat the oven to 375°F (190°C).

2. I slice the bread lengthwise and scoop out some of the inside to create space for stuffing.

3. I mix the cooked penne with Alfredo sauce, mozzarella, Parmesan, salt, and pepper until evenly coated.

4. I stuff the bread cavity with the cheesy pasta mixture, pressing it down gently.

5. I stir together melted butter, minced garlic, and Italian seasoning, then brush it generously over the bread top.

6. I bake for 20–25 minutes until the cheese is bubbly and the bread is golden and crisp.

7. I let it cool slightly before slicing, then sprinkle fresh parsley on top.

Servings and timing

This recipe serves about 6 people. It takes around 15 minutes to prepare and 25 minutes to bake, so the total time is about 40 minutes.

Variations

I sometimes make this bread with marinara sauce instead of Alfredo for a pizza-inspired twist. When I want a meatier version, I add cooked chicken, ground beef, or Italian sausage to the pasta. For extra veggies, I mix in spinach, mushrooms, or bell peppers with the penne. Changing up the cheese—like using provolone, cheddar, or fontina—gives it a different flavor each time.

storage/reheating

If I have leftovers, I wrap them tightly in foil and refrigerate for up to 3 days. To reheat, I pop the bread in the oven at 350°F (175°C) for about 10–15 minutes so it stays crisp on the outside. I avoid microwaving since it can make the bread soggy.

FAQs

Can I make this ahead of time?

Yes, I can assemble the stuffed bread up to a day in advance, cover it tightly, and refrigerate it. I just bake it when I’m ready to serve.

What type of bread works best?

I prefer using a sturdy loaf like French bread or Italian bread since it holds the stuffing well without becoming too soft.

Can I use a different type of pasta?

Yes, I sometimes swap penne for rigatoni, ziti, or macaroni. Any short pasta that holds sauce works perfectly.

How do I keep the bread from getting soggy?

I make sure the pasta isn’t overly saucy and that the bread is baked long enough to crisp up on the outside.

Can I freeze leftovers?

Yes, I wrap portions in foil and freeze them for up to 1 month. When reheating, I bake from frozen at 350°F until hot all the way through.

Conclusion

I love making penne stuffed garlic cheese bread because it takes two classics and fuses them into one unforgettable dish. The creamy, cheesy pasta inside the golden, garlicky bread makes every bite rich and satisfying. Whether I serve it as a side dish, a party centerpiece, or even the main course, it always gets rave reviews and leaves me excited to make it again.