Spaghetti Garlic Knot Sliders

There’s something incredibly comforting about the marriage of pasta and bread—carb on carb, yes, but done with intention and a lot of flavor. These Spaghetti Garlic Knot Sliders are soft garlic knots turned into little slider buns, stuffed with saucy spaghetti, melty mozzarella, and a kiss of basil pesto. They’re perfect for a casual weeknight, a potluck, or when you want something playful that hits all the cozy-food notes.

Why you’ll love these sliders

Imagine warm garlic knots from the bakery, split and layered with tender spaghetti tossed in roasted garlic sauce and basil pesto. Each bite gives you sticky strands of pasta, gooey cheese, and that toasty garlic-knot flavor. They’re portable, shareable, and surprisingly simple to assemble. Plus, using ready-made garlic knots and quality jarred sauce keeps prep time short without sacrificing taste.

Ingredients

• 8 oz. Sam’s Choice Italia Spaghetti, broken into thirds
• 2 packages Marketside Savory Garlic Knots, found in the bakery
• 1/3 cup Sam’s Choice Italia Traditional Basil Pesto
• 24 oz. jar Sam’s Choice Italia Roasted Garlic Pasta Sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1 tbsp butter, melted
• 1/4 tsp garlic powder
• 1 tbsp freshly chopped parsley

Notes on ingredients

Using quality pantry staples makes a noticeable difference here. Break the spaghetti into thirds before cooking so the strands are slider-friendly—shorter noodles are easier to stack and eat. The Marketside garlic knots give you a soft, buttery base with built-in garlic flavor; buy them fresh from the bakery section if possible. The pesto adds herbal brightness and works with the roasted garlic sauce to create a layered, savory profile. For cheese, shred it yourself if you can; it melts more evenly. The parsley at the end brings a fresh pop of color and balance.

Equipment

• Large pot for boiling pasta
• Colander
• Large skillet or saucepan
• 9×13-inch baking dish
• Small bowl for melted butter
• Pastry brush or spoon for brushing butter
• Oven preheated to 350°F (if you prefer to heat the garlic knots before assembly)

Prep at a glance

Cook the broken spaghetti until al dente, heat and combine sauces and pesto, split the garlic knots, layer pasta and cheese, brush with garlic-butter mix, and bake briefly to melt and meld the flavors. Finish with fresh parsley.

Step-by-step directions

The directions below are rewritten in a clear, step-by-step format while preserving the ingredient quantities and the order of operations from the original recipe.

1. Preheat your oven to 350°F. While the oven warms, bring a large pot of salted water to a boil.
2. Add the 8 oz. Sam’s Choice Italia Spaghetti, broken into thirds, to the boiling water. Cook until al dente according to package instructions (typically 8–10 minutes), stirring occasionally so the shorter strands don’t clump. Drain the pasta in a colander and set it aside.
3. Pour the 24 oz. jar of Sam’s Choice Italia Roasted Garlic Pasta Sauce into a large skillet or saucepan over medium heat. Warm the sauce until it simmers gently, stirring occasionally to prevent sticking.
4. Stir the 1/3 cup Sam’s Choice Italia Traditional Basil Pesto into the warmed roasted garlic pasta sauce until the mixture is evenly combined. Let the sauce and pesto heat together for 1–2 minutes so their flavors marry.
5. Add the drained spaghetti to the skillet with the combined sauce and pesto. Toss well so every broken strand is coated in sauce. Keep the pasta warm on low heat while you prepare the garlic knots.
6. Open the 2 packages of Marketside Savory Garlic Knots and arrange them in a single layer in a 9×13-inch baking dish, leaving a little space between each knot. If you prefer, you can gently press them together to create pull-apart slider-style servings, but single servings work beautifully too.
7. Using a sharp knife, slice each garlic knot horizontally, creating a top and a bottom. Leave the bottoms in the baking dish and set the tops aside on a plate.
8. Spoon the sauced spaghetti evenly over the bottom halves of the garlic knots. Try to distribute the pasta so every slider gets a fair amount; strand lengths are short because you broke the spaghetti, so it will sit neatly on each knot.
9. Sprinkle 1 1/2 cups shredded mozzarella cheese evenly across the sauced spaghetti on the garlic knot bottoms. Then sprinkle the 1/4 cup shredded parmesan cheese over the mozzarella for extra savory depth.
10. Place the reserved garlic knot tops over the cheese-topped bottoms to close each slider. If your baking dish has room, tuck the tops down gently so they rest on the cheese layer.
11. In a small bowl, combine the 1 tbsp melted butter with 1/4 tsp garlic powder. Stir well until the garlic powder is evenly incorporated into the butter.
12. Brush the garlic-butter mixture over the tops of the garlic knot sliders, using a pastry brush or the back of a spoon to coat them evenly. This step adds sheen and extra garlic flavor to the finished sliders.
13. Place the baking dish in the preheated 350°F oven and bake for about 10 minutes, or until the cheeses are melted and bubbly and the tops of the knots are warmed through. Keep an eye on them—ovens vary—and remove once the cheese is fully melted.
14. Remove the baking dish from the oven and sprinkle 1 tbsp freshly chopped parsley over the sliders for a bright finish. Allow the sliders to rest for 2–3 minutes so they set slightly, making them easier to serve.
15. Serve warm. These sliders are best eaten fresh but can be reheated gently in a low oven for a few minutes if needed.

Troubleshooting and tips

• If your spaghetti seems dry after combining with the sauce, add a splash of the reserved pasta cooking water (about 1–2 tablespoons) to loosen it; the starch in the water helps the sauce cling to the noodles.
• To prevent soggy bottoms, don’t overload each knot with too much pasta. Smaller, evenly distributed portions make the sliders easier to pick up and cut.
• If you like extra crispness, toast the cut sides of the garlic knots under the broiler for 1–2 minutes before assembling. Watch closely to avoid burning.
• Feel free to mix cheeses—provolone or fontina would work well alongside mozzarella—or sprinkle a little extra parmesan for sharper flavor.
• Make-ahead: Assemble without baking, cover, and refrigerate for up to 24 hours. Add an extra minute or two in the oven when baking from cold.

Serving suggestions

These Spaghetti Garlic Knot Sliders are playful and filling on their own, but here are a few ideas to round out the meal:

• A crisp green salad with a lemony vinaigrette to cut through the richness.
• Roasted vegetables or a simple bruschetta as a bright, fresh side.
• Pickled vegetables or pepperoncini for a tangy counterpoint.
• Serve with extra warmed roasted garlic pasta sauce for dipping.

Make it your own

There’s room to customize these sliders while keeping the spirit of the recipe intact. Add a few sautéed mushrooms or spinach into the sauced spaghetti for a veggie boost. For a smoky note, stir a small amount of smoked paprika into the garlic-butter brush. If you want a bit of heat, fold in crushed red pepper flakes into the sauce or sprinkle them on top before baking.

Leftovers and storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sliders in a 325°F oven for 8–10 minutes or until warmed through and the cheese is melty again. Avoid microwaving if possible—oven reheating preserves texture better.

Final thoughts

These Spaghetti Garlic Knot Sliders bring the best parts of a family-style pasta dinner into a fun, handheld format. They’re satisfying, shareable, and built from pantry-friendly ingredients that come together quickly. Whether you’re feeding a crowd or simply craving comfort food with a creative twist, these sliders are a delicious solution.

Enjoy making them—and don’t be surprised if they become a regular request at your table.

Spaghetti Garlic Knot Sliders

A quick, comforting baked slider casserole layering spaghetti, garlic knots, pesto and sauce for an easy weeknight meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz Sam's Choice Italia spaghetti broken into thirds
• 2 packages Marketside savory garlic knots found in the bakery; each knot will be halved
• 1/3 cup Sam's Choice Italia traditional basil pesto
• 24 oz Sam's Choice Italia roasted garlic pasta sauce jar
• 1 1/2 cups mozzarella cheese shredded
• 1/4 cup parmesan cheese shredded
• 1 tbsp butter melted
• 1/4 tsp garlic powder
• 1 tbsp fresh parsley chopped

Equipment

• Large Pot
• Colander
• 9x13-inch (or similar) casserole dish
• Small Bowl
• Pastry brush or spoon
• Oven

Method

 

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and cook the broken spaghetti according to package directions until al dente; drain and set aside.
3. Halve each garlic knot horizontally like a sandwich. Arrange the bottom halves in a single layer in a 9x13-inch casserole dish.
4. Spread about 1/3 cup basil pesto evenly over the bottom halves of the garlic knots.
5. Spread the cooked spaghetti evenly over the pesto layer.
6. Spoon the 24 oz jar of roasted garlic pasta sauce over the pasta in an even layer.
7. Sprinkle the shredded mozzarella and then the shredded parmesan evenly over the sauce.
8. Place the top halves of the garlic knots over the cheese in an even layer.
9. Bake in the preheated oven for 12–15 minutes, or until the garlic knots are lightly browned and the cheese is melted.
10. While baking, whisk the melted butter with the garlic powder and chopped parsley in a small bowl.
11. Remove the casserole from the oven and brush the butter mixture over the tops of the garlic knots. Serve hot.

Notes

• Try adding 1/2 pound browned Italian sausage to the sauce to bulk up the dish.