Easy Spaghetti Cheese Sliders

These cheesy spaghetti sliders are the ultimate party snack or family dinner hero when you want to mix things up from the standard bowl of pasta. Twirling saucy spaghetti inside golden, buttery buns with gooey mozzarella delivers the comforts of spaghetti night on the go. It is one of those recipes that everyone from picky kids to grownups cannot resist pulling apart right out of the pan.

When I first tested this for my family movie night the tray vanished in minutes and now my teens ask for spaghetti sliders over classic lasagna every time friends come over.

Ingredients

• Slider buns or Hawaiian rolls: add a pillowy soft base and soak up the savory sauce. Look for rolls that are fresh and squishy
• Spaghetti: choose a classic semolina pasta that cooks up just shy of al dente so it holds its shape in the oven
• Marinara or pasta sauce: brings all the Italian flavor and red saucy comfort. Homemade or your favorite jar works
• Mozzarella cheese: gets gorgeously melty. Buy blocks to shred yourself for the best melt
• Parmesan cheese: sharpens everything with nutty notes. Look for aged Parm for extra flavor
• Olive oil: keeps the spaghetti glossy and rich
• Salt: wakes up every bite use as needed to balance the sweetness of the sauce
• Crushed red pepper flakes: a touch of heat if you like a little extra kick
• Unsalted butter: blended with garlic powder parsley and Parmesan makes the perfect toasty buttery crust on top
• Garlic powder: seasons the topping evenly without overpowering
• Dried parsley: gives specks of herbal color and a hint of freshness
• A pinch of salt: highlights the buttery topping without making it too salty

Step by Step Instructions

Cook the Spaghetti:

Bring a large pot of salted water to a rolling boil and add your spaghetti Nestle the noodles into the water and stir well so nothing sticks together Cook for about one to two minutes less than the package directions You want the pasta just under al dente so it does not get mushy while baking Drain the noodles immediately and shake off excess water Transfer to a large bowl Toss with a drizzle of olive oil and your marinara or pasta sauce Stir in half of the shredded mozzarella and some grated Parmesan cheese Mix until well combined but do not overwork Let it sit so the flavors meld

Prepare the Slider Buns:

Preheat your oven to three hundred seventy five degrees Fahrenheit Have a nine by thirteen inch baking dish greased or lined with parchment paper for an easy release Slice the slider buns horizontally to create a top and bottom layer Try keeping the halves intact so they stay joined on each side Lay the entire bottom half into your baking dish arranging them snugly in a single layer

Assemble the Sliders:

Carefully spoon the spaghetti mixture evenly across the bottom buns Let any excess sauce soak into the bread Sprinkle the rest of the mozzarella and Parmesan cheeses over the top Layer the top halves of the buns over the cheesy spaghetti nest

Make Garlic Butter Topping:

In a small mixing bowl blend the melted butter with garlic powder dried parsley and a pinch of salt Whisk to combine Brush this mixture generously over the tops of all the buns so they are glossy with garlic butter Finish by showering over extra Parmesan cheese for more crispiness

Bake:

Cover the baking dish loosely with foil This keeps things steamy inside so the cheese melts evenly Bake for ten minutes Remove the foil Uncover and return to the oven for another seven to ten minutes Watch for the tops to turn golden brown and for the cheese to bubble When ready remove and let stand a few minutes before slicing

Serve:

Slice the sliders into individual pieces. Serve them straight from the pan while warm with extra marinara for dunking They are best enjoyed when melty and just cooled enough to handle

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My favorite part is that cheesy golden topping You get crisp bits on every bun and the aroma of garlic butter drifting through the house is better than any restaurant My kids always try to claim the edge pieces for max cheese

Storage Tips

Keep leftovers refrigerated in an airtight container for up to three days To reheat use a moderate oven until the buns crisp up and the cheese softens again A microwave works for quick lunches but the oven is best if you want to restore that crackly top

Ingredient Substitutions

You can swap spaghetti with any long pasta including angel hair or linguine Try provolone or fontina if mozzarella is out of stock Shredded cooked chicken or browned Italian sausage can be mixed into the spaghetti filling if you want added protein You can also experiment with whole wheat or gluten free buns to match dietary preferences

Serving Suggestions

Set out extra warm marinara on the side for dipping or drizzle with a balsamic glaze for a richer bite Pair with a simple green salad to cut the richness and a tray of roasted veggies for a bigger meal Leftovers are great for kids lunches and even make a surprising breakfast topped with a fried egg

Cultural and Historical Context

The idea of stuffing pasta into bread is inspired by Italian-American party food traditions rooted in making family meals fun and shareable While classic spaghetti stays on the plate inventive cooks began to bundle pasta and cheese for portable treats in recent years These sliders fit the spirit perfectly combining Italian kitchen staples with the grab and go ease of American sliders

Frequently Asked Questions

→ Can I use other types of cheese?

Yes! Try provolone, cheddar, or a mix of Italian cheeses for different flavors and textures.

→ How do I keep the sliders from getting soggy?

Be sure to drain the spaghetti well and avoid too much sauce. Baking helps crisp the tops while keeping the bread sturdy.

→ Can these be made ahead of time?

Assemble ahead, cover, and refrigerate. Bake just before serving for best results and freshness.

→ What is the best way to reheat leftovers?

Reheat sliders in the oven at 350°F until warmed through to restore the crispy, cheesy top.

→ Can I add meat for extra flavor?

Cooked ground beef or Italian sausage can be added to the spaghetti layer for a hearty twist.