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Spaghetti Garlic Bread Bowls

A playful, shareable meal that combines garlic bread and spaghetti into an edible bowl, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Bread Bowls
  • 4 pieces small round sourdough boules, about 6 to 7 inches each or 4 large rolls
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, finely minced (about 1 teaspoon)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 pinch Salt
For the Spaghetti
  • 12 ounces spaghetti
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef or Italian sausage, browned (optional)
  • 24 ounces marinara sauce (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese
  • to taste Salt and freshly ground black pepper
For the Topping
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil or parsley, chopped
  • to taste Red pepper flakes (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix the softened butter, minced garlic, chopped parsley, and a pinch of salt until smooth.
  3. Slice the tops off the sourdough boules and carefully scoop out most of the soft inner crumb, leaving about a 1/2-inch shell.
  4. Brush the insides and cut edges of each hollowed boule with garlic butter. Place them on the baking sheet, cut-side up.
  5. Bake for 8 to 10 minutes until the edges are golden and slightly crisp.
Cooking
  1. While bread bakes, bring a large pot of salted water to a boil and cook spaghetti until al dente, usually 8 to 10 minutes.
  2. Drain spaghetti and toss with 1 tablespoon olive oil to prevent sticking.
  3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef or sausage if using, and brown, breaking it up with a spoon. Drain excess fat if needed.
  6. Stir in marinara sauce, bring to a simmer, then stir in Parmesan. Simmer for 5 minutes, season with salt and pepper.
Assembly
  1. Toss the drained spaghetti with the sauce until evenly coated.
  2. Spoon a generous portion of saucy spaghetti into each garlic bread bowl, mounding slightly.
  3. Top each filled bowl with shredded mozzarella. Return to the oven for 6 to 8 minutes, or until cheese is melted and bubbly.
Serving
  1. Sprinkle with fresh basil or parsley and a pinch of red pepper flakes if desired. Serve hot.

Notes

Use day-old bread for sturdier bowls. To prevent sogginess, toast bread shells a few extra minutes before filling. For a quicker weeknight version, use store-bought rotisserie chicken. For low-carb option, use hollowed roasted bell peppers instead of bread.