Name: Spaghetti Garlic Knot Sliders
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz.Sam's Choice Italia Spaghetti (broken into thirds); 2 packages Marketside Savory Garlic Knots (found in the bakery); 1/3 cupSam's Choice Italia Traditional Basil Pesto; 24 oz.jar Sam's Choice Italia Roasted Garlic Pasta Sauce; 1 1/2 cupsshredded mozzarella cheese; 1/4 cupshredded parmesan cheese; 1 tbspbutter (melted); 1/4 tspgarlic powder; 1 tbspfreshly chopped parsley

Jump to Recipe Save it for Later

These Spaghetti Garlic Knot Sliders are exactly the kind of weeknight upgrade that feels indulgent without being fussy. Think saucy, cheesy spaghetti tucked into soft bakery garlic knots, baked until everything is melty and golden. It’s a casual dish that delivers big flavor with minimal lifting of a wooden spoon.

I make this when I want something comforting for a crowd or an easy bring-along for potlucks. The components are straightforward — pasta, prepared sauce, pesto, shredded cheeses and garlic knots — but assembled the right way they create a tidy, hand-held meal with great texture contrast: chewy pasta, tangy sauce, gooey cheese and crisp-top knots.

Below you’ll find the exact ingredients and step-by-step method, plus practical tips for swaps, storage and common pitfalls to avoid. If you like straightforward recipes that travel well and please a hungry group, this one will become a keeper.

The Ingredient Lineup

Ingredients

8oz.Sam’s Choice Italia Spaghetti,broken into thirds — The base carbohydrate; breaking into thirds makes the pasta fit and layers evenly in the casserole.
2packages Marketside Savory Garlic Knots,found in the bakery — Act as the slider buns. Use all knots from both packages for a full 9×13 coverage.
1/3cupSam’s Choice Italia Traditional Basil Pesto — Adds herb-forward richness and acts as a flavorful barrier between knot and pasta.
24oz.jar Sam’s Choice Italia Roasted Garlic Pasta Sauce — The main sauce component; roast-garlic flavor pairs well with the garlic knots.
1 1/2cupsshredded mozzarella cheese — Provides the necessary melty, stretchy cheese layer.
1/4cupshredded parmesan cheese — Adds salty umami and helps with browning.
1tbspbutter,melted — Used for a finishing brush to add shine and flavor to the tops.
1/4tspgarlic powder — Gives an extra pop of garlic to the butter glaze.
1tbspfreshly chopped parsley — Brightens the finished dish when mixed into the butter and brushed on top.

The Method for Spaghetti Garlic Knot Sliders

Preheat the oven to 375°F (190°C). Break the 8 oz spaghetti into thirds and cook according to the package instructions; drain well and set aside.
Cut each savory garlic knot in half horizontally. Arrange the bottom halves in a single even layer in a 9×13-inch casserole dish, using all garlic knots from the 2 packages.
Spread the 1/3 cup Sam’s Choice Italia Traditional Basil Pesto evenly over the bottom half of each garlic knot in the dish.
Evenly spread the cooked spaghetti over the pesto-covered garlic knot bottoms.
Pour the entire 24 oz jar Sam’s Choice Italia Roasted Garlic Pasta Sauce evenly over the spaghetti.
Sprinkle 1 1/2 cups shredded mozzarella cheese and 1/4 cup shredded parmesan cheese evenly over the sauce.
Place the top halves of the garlic knots over the cheese in an even layer.
Bake uncovered at 375°F for 12 to 15 minutes, until the garlic knots are lightly browned and the cheese is melted.
While the sliders finish baking, combine 1 tablespoon melted butter, 1/4 teaspoon garlic powder, and 1 tablespoon freshly chopped parsley in a small bowl and mix well.
Remove the casserole from the oven and immediately brush the butter mixture over the tops of the garlic knots. Serve hot.

Why It Works Every Time

There are a few simple mechanics at play that make this recipe so reliable. First, the pesto spreads directly onto the bottom knot halves, which gives every bite an herbaceous lift and prevents the bread from going completely soggy. The pesto acts like a flavor primer and a thin barrier.

Next, breaking the spaghetti into thirds lets the pasta layer sit evenly in the dish and interact with the sauce rather than clump. The roasted garlic sauce brings acidity and depth so the dish doesn’t taste one-note. Cheese sits between sauce and top knots, melting down to bind everything while also protecting the bread from absorbing too much liquid during baking.

The final butter-parsley brush is small but important. It adds shine, reinforces the garlic profile already present, and gives the top knots a glossy, irresistible finish. Baking at 375°F melts cheese without over-browning the bottoms of the knots—timing is forgiving within that 12–15 minute window.

Quick Replacement Ideas

Swap the pesto: If you don’t have the specific basil pesto, a thin smear of plain ricotta mixed with chopped basil or a light layer of pesto from another brand will work.
Different sauce: Any jarred tomato sauce with robust flavor can replace the roasted garlic sauce; choose one labeled “robust” or “marinara” for a similar punch.
Cheese options: Use provolone or a mild cheddar in place of some mozzarella for a different melting profile. Keep the total cheese volume similar.
Garlic knots alternative: If you can’t find Marketside garlic knots, use small brioche rolls or dinner rolls brushed with garlic butter—just be aware the final texture will change slightly.

Equipment at a Glance

9×13-inch casserole dish — you need this size to replicate layer coverage and bake evenly.
Large pot for boiling spaghetti — cook the pasta in plenty of salted water.
Colander for draining pasta — drain thoroughly so excess water doesn’t dilute the sauce.
Offset spatula or spoon for spreading pesto and sauce — helps create even layers.
Small bowl and pastry brush for the butter-parsley finish — a brush makes quick work of finishing.
Oven mitts and a cooling rack — for safe handling after baking.

Easy-to-Miss Gotchas

Watch your pasta drain well. Excess water will water down the sauce and make the bottom layer mushy. Let the spaghetti sit briefly in the colander while you prepare the rest of the dish so it cools and sheds extra steam.

Don’t skimp on spreading the pesto. It’s a small quantity but it plays a big role in balancing the flavors. Apply it evenly to each bottom knot half so every slider has a hint of herb and fat.

Be mindful when placing the top knot halves. Pressing them down too hard squeezes sauce and cheese out the sides. Set them gently so the internal structure stays intact and the layers remain defined.

Make It Fit Your Plan

For meal prep: assemble through step 7, cover tightly with foil and refrigerate for up to 24 hours. When ready to serve, bake at 375°F for 15–20 minutes, then brush with the butter-parsley mix. If baking straight from fridge, add a couple extra minutes to the baking time.

To feed a crowd: double the recipe and use two 9×13 pans. You can stagger them in the oven—rotate pans halfway through if necessary so both get even browning.

Smaller batch: cut all quantities roughly in half and use an 8×8-inch pan, but keep an eye on baking time—smaller depth often means faster baking.

If You’re Curious

Can you assemble ahead and freeze? Yes, this casserole freezes well at the assembled stage (before baking). Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 375°F; start covered and add 10–15 minutes to the bake time, finishing uncovered until tops brown and cheese melts. Brush with the butter mixture after baking.

Nutrition: This is a comfort-forward dish, so portions can be calorie-dense. If you’re tracking, note that the cheeses and garlic knots contribute most of the fat and calories. You can reduce cheese slightly or choose a lower-fat mozzarella to adjust the profile.

Storage Pro Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven for 10–15 minutes until warmed through, then uncover for a few minutes to refresh the top.
For single-portion reheating, use a microwave-safe plate and cover loosely; microwave until heated through, then finish under a broiler for 1–2 minutes to re-crisp the top if desired.
Freeze portions in oven-safe containers or wrap the whole dish tightly in foil and plastic. Thaw in the fridge overnight before reheating for best texture.

Ask & Learn

If something doesn’t turn out as you expect, here are quick diagnostics:

Bread turned soggy: Likely too much pasta water or the casserole sat before baking. Drain pasta very well; if it’s already soggy, a short blast under a hot broiler (watch closely) can help firm the tops.
Cheese didn’t melt: Oven too cool or cheese was very cold from the fridge. Allow cheese to sit at room temperature while you assemble, and use the suggested oven temp.
Tops burned before cheese melted: Oven rack too close to the broiler or oven runs hot—move the pan lower and reduce oven temp by 10–15°F if this happens regularly.

Leave a question or a tweak you tried in the comments. I read them and respond with practical fixes and ideas.

Serve & Enjoy

Serve these sliders straight from the pan with a simple green salad and a crisp white wine or a sparkling water with lemon. They’re casual, so encourage grabbing with napkins and diving in while the cheese is still gooey.

Leftovers make great lunches. Reheat a single slider and top with a sprinkle of fresh parsley and an extra crack of black pepper. Simple, fast and satisfying.

Make them once and you’ll see how pantry-friendly ingredients (jarred sauce, pesto, bakery knots) can come together into something that feels homemade. Enjoy, and tell me how you customized yours.