I’m not going to lie to you guys… I was really high when I came up with the idea for this recipe. I’ve been seeing so many “stuffed cones” going around, but usually they’re stuffed with things like ice cream, or lots of cheese, or pizza toppings. I’ve been craving just classic spaghetti & meatballs for so long now, and was browsing the internet while stoned the other night & came across some different pizza cones, when I got inspired to create this. Spaghetti & Meatball Stuffed Garlic Bread Cones. Like. You guys. These are TOO GOOD. The Abbot’s Butcher makes these a total home run with their incredible plant based meatballs.
The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%. They use whole foods in their products, compared to a lot of their vegan meat competition, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you! On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing. The texture & taste are beyond spot on, and I really hope you guys all get to give them a try! You can order directly from their website, which I’ll link again here.
Let’s start with the best part… the Garlic Bread Cones. These probably seem really hard to make, but honestly they’re so easy. I’m also making this extra easy for y’all by using store bought pizza dough (almost any kind is vegan, but double check the ingredients before purchasing just incase!)! You’re going to start by making the “cone base” which you’ll form your bread cones around. I had some extra large waffle cones lying around the house, so I wrapped those fully in aluminum foil and worked on top of them. You can also make cones out of paper, or any safe material, since it’s getting fully wrapped in foil anyways. Once you’ve made your aluminum cones, fully spray them all the way around with cooking oil, this is a crucial step to the success of these cones.
Once you have your bases ready, lightly flour your work space & separate your pizza dough into four equal sections. Roll each section out into a long, thin log.. about 3/4″ thick. Take one of your aluminum cones, and start wrapping your dough around it. Start at the bottom, and wind your way up to the top making sure the edges are always touching on each layer. Once you get to the top, tuck the edge in and press to seal it & keep it from falling apart. You’ll also need to press the bottom of the cone as well to make sure its solid and stuck together.
Once you have all of your cones rolled, lay them onto a parchment paper lined baking tray, with about 1-2″ in between each cone. Then melt your butter & mix in your garlic, garlic granules, parsley, and salt. Brush over top each cone, and place them into a 400F oven for 17-20 minutes until slightly golden brown & cooked through. Remove them from the oven and brush again with garlic butter, and then allow them to cool for roughly 5 minutes. You can then remove the aluminum cones and allow to cool again before handling them. Really though, way easier than you thought I’m sure! And the payout is so great.
While your cones are cooking, cook your spaghetti according to the package instructions, then drain & mix with your pasta sauce (reserving some sauce for the top). You can also cook your meatballs. I used The Abbot’s Butcher Italian ‘Meatballs’ for this, and browned them in olive oil over medium heat, for about 3-4 minutes per side.
Once all of your components are ready to go, it’s time to assemble these insanely delicious treats. Take a garlic bread cone, stuff it with your spaghetti, and then top with a plant based meatball, some more sauce, & vegan parmesan cheese.
Like really, how amazing does these look?! I wish I could have them every night. I can’t wait to see your guys’ recreations of this recipe! Make sure to tag me on instagram @plvntfood in all of your photos of my recipes so I can see them! Also, huge thanks to The Abbot’s Butcher for collaborating with me on this recipe, and so many others- & for making some seriously delicious vegan meats!
Spaghetti & Meatball Stuffed Garlic Bread Cones
These pillowy garlic bread cones stuffed with spaghetti, marinara sauce, vegan meatballs, & parmesan cheese are the perfect "cheat meal". Or when smoking weed, because yano, that's when I came up with this recipe.
Garlic Bread Cones
- 1 package store bought pizza dough can sub gluten free
- 1 cup vegan butter we used earth balance
- 5 tbsp minced garlic
- 4 tbsp flat leaf parsley
- 1 tsp pink himalayan salt
- 1 tbsp garlic granules
Spaghetti & Meatballs
- 1 box spaghetti can sub gluten free
- 1 package vegan meatballs we used The Abbot's Butcher
- 1 jar marinara sauce we used RAO's marinara sauce
- 1/4 cup vegan parmesan cheese we used Violife
- 3 tbsp olive oil
Garlic Bread Cones
Preheat your oven to 400F.
Lightly flour your surface, and separate your pizza dough into four equal sections. Roll each section into a long skinny log, about 3/4" in thickness.
Take a extra large waffle cone, or make a large cone out of paper, and fully wrap in aluminum foil. Spray fully with coconut oil, and then start winding your pieces of dough around the cone starting at the bottom. Once you get to the top, tuck in the edge and press to seal, and also press and seal the bottom of the cone as well. Lightly press on all the edges winding up to make sure they stick too. Place on a parchment paper lined baking sheet.
Melt your butter & then add in your garlic, parsley, salt, and garlic granules. Mix well, and brush some over top of the cones before placing in the oven.
Place the cones in the 400F oven for 17-20 minutes, or until they're slightly golden brown and cooked through. Remove from the oven, and again, brush the tops with some more of that garlic butter.
Allow to cool for about 5 minutes, then gently slide out the aluminum cones, and allow to cool another 5 minutes.
Spaghetti & Meatballs
Cook your spaghetti according to the package instructions in salted water, and drain once cooked aldente.
Heat your olive oil over medium heat in a skillet, and then add in your vegan meatballs. Allow them to cook for 3-4 minutes on each side, until browned.
Mix your sauce in with your drained spaghetti, reserving some for the top as well. Take your spaghetti and stuff it inside of a garlic bread cone, then top with a vegan meatball, some more sauce, & vegan parmesan cheese.