I've always considered spaghetti and meatballs to be a complete meal. Protein, veggies and carbs. But my wife begs to differ. She's of the opinion that spaghetti and meatballs are not a complete meal unless there is a warm baguette to dip into the marinara sauce. Begrudgingly, I do believe she is correct.
But there is a way to elevate that simple baguette with one of Italy's greatest inventions. Mozzarella cheese. When you heat that beautiful baguette with some olive oil and mozzarella cheese tucked inside, you end up with an exceptional taste treat. Crisp, toasted bread embracing a wonderful, gooey layer of cheese. Now you are truly ready for some serious dipping. Thanks, Becky.
- Heat the oven to 400º. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with olive oil. Tuck in the mozzarella, then sprinkle with salt and oregano. Close, then wrap tightly with foil. Place in the oven and bake for 20 minutes. Unwrap loaf, let cool for 2 minutes, then slice and serve.