Spaghetti Sliders

If spaghetti sandwiches were part of your childhood, you'll love this recipe for spaghetti sliders. It's a great tailgating snack too.

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A hand lifting a spaghetti slider off a plate with more sliders in the background.

The new smaller spaghetti sandwich

There was a time when mothers looked at the leftovers of a spaghetti dinner and thought, “I’ll just put that between two slices of white bread and give the kids a sandwich.” My mother was not one of those mothers, but some of my closest friends grew up on spaghetti sandwiches and they get all glassy-eyed when I mention spaghetti sliders. Spaghetti sliders take that old-fashioned spaghetti sandwich and put it in a mini format that is easy to handle and devour in just a few mouthfuls. It’s a perfect tailgating snack and combines the flavors of a spaghetti marinara dinner and some good old garlic bread.

A baking sheet with 24 cut buns toasted on it.

Toast the buns

The first thing you’ll need are some slider rolls. I like the thinnest ones I can find. We’re going deep on the carbs with this little snack, so keeping the bread to a minimum makes it much easier to eat. The first thing you’ll do with your slider rolls is slice them in half, opening them up without separating them – keeping them together makes it easier to pile on the spaghetti later on. Toasting the slider rolls serves two purposes. First of all, it crisps them up a little so that they don’t get too soggy with the spaghetti. Secondly, it gives you the chance to turn the slider rolls into a garlic bread of sorts. Brush each cut surface generously with butter, sprinkle on a little garlic salt or rub each toasted half with a clove of garlic. 

Looking down into a stockpot with spaghetti, marinara sauce, cheeses and parsley.

Spaghetti Slider Filling

When it comes to preparing your spaghetti for the sliders, you can go all old-school and make your own marinara sauce, but honestly, spaghetti sliders are not gourmet food and a jar of your favorite pasta sauce will do just fine. Combine your cooked spaghetti with the marinara sauce, some grated mozzarella cheese, grated Parmesan cheese and a little parsley – just for some color and to give you the feeling that you’re putting something healthy in here!

Looking down into a stockpot with spaghetti marinara inside and tongs sticking out.


Four images showing how to assemble spaghetti sliders.

Assembling Spaghetti Sliders

Assembling the sliders is easy. Start by putting spaghetti all over the bottom half of the slider rolls. Add a little more sauce, top with more mozzarella cheese and the top halves of the slider rolls. You’re welcome to brush the top of the rolls and sprinkle with herbs and Parmesan cheese if you like, but I like to keep them plain so they are easy and tidy to pick up.

Hands cutting spaghetti sliders apart.

Slice the Sliders

Before you serve the sliders, slice them apart. This not only separates the buns which we left together, but also cuts through the spaghetti noodles so that you don’t pull all the spaghetti out of the neighboring slider. Stack them on a serving platter and serve warm. Close your eyes and you’ll be right back at your childhood kitchen table with two pieces of white bread and last night’s pasta in your hands. 

A spaghetti slider on a small plate in front of a wooden board with more sliders on it.




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Spaghetti Sliders

  • Prep Time: 10 m
  • Cook Time: 25 m
  • Total Time: 35 m
  • Servings:


  • 12 slider rolls
  • 3 tablespoons unsalted butter melted
  • 1 clove garlic peeled (optional)
  • 8 ounces dried spaghetti
  • cups marinara sauce divided
  • cups grated mozzarella cheese about 6 ounces, divided
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. Pre-heat the oven to 350˚F.
  2. Slice slider rolls in half horizontally without separating the rolls. Brush the cut surfaces of the rolls (tops and bottom) with melted butter and toast in the oven for about 10 minutes until lightly browned. If desired, brush the toasted halves with the garlic clove lightly.
  3. Bring a large stockpot of water to a boil. Add salt and boil the pasta according to the package instructions until it is al dente. Drain, reserving a little of the pasta water. Return the pasta to the hot pot.
  4. Add 1 cup of marinara sauce, 1 cup of mozzarella cheese, the Parmesan cheese and the parsley. Mix well.
  5. Place the bottoms of the slider rolls on a baking sheet. Using tongs, cover the sliders with the pasta mixture. Spoon more marinara sauce on top and sprinkle the remaining ½ cup of mozzarella cheese over all twelve sliders. Return the tops to the slider rolls and wrap the pan with aluminum foil. Transfer the pan to the oven and bake at 350˚F for 10 to 15 minutes, until sliders are hot and the cheese has melted.
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