Description
Crispy, golden garlic bread bowls filled with saucy, cheesy spaghetti for a fun, crowd-pleasing pasta dinner. This easy homemade recipe combines two comfort food favorites in one delicious, edible package—perfect for busy weeknights or gatherings.
Ingredients
- 6 large crusty bread rolls (unsliced round sandwich rolls or small sourdough boules, about 4–5 inches wide)
- 6 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley, optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning (or a mix of oregano and basil)
- 1/4 cup grated Parmesan cheese
- 8 ounces dried spaghetti
- 2 cups marinara sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: cooked Italian sausage, meatballs, or sautéed mushrooms
- Optional: fresh basil leaves, for garnish
- Optional: extra Parmesan or mozzarella, for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Use a serrated knife to slice a 1-inch lid off the top of each bread roll. Hollow out the center, leaving about 1/2 inch of bread on the bottom and sides.
- In a small bowl, mix softened butter, minced garlic, parsley, salt, pepper, and Italian seasoning. Stir in 1/4 cup Parmesan cheese.
- Brush the inside and outside of each bread bowl with the garlic butter mixture. Place bowls (and lids, if toasting) on the prepared baking sheet.
- Bake for 10-12 minutes, until golden and crisp on the edges. Cover loosely with foil if browning too quickly.
- While bread bowls bake, bring a large pot of salted water to a boil. Cook spaghetti according to package directions (8-10 minutes), until al dente. Drain well.
- In a medium bowl, toss cooked spaghetti with marinara sauce, mozzarella, 1/2 cup Parmesan, and red pepper flakes (if using) until evenly coated.
- Fill each toasted bread bowl with a generous serving of saucy spaghetti. Sprinkle extra cheese on top if desired.
- Return filled bowls to the oven for 8-10 minutes, until cheese is melted and bubbly.
- Remove from oven, garnish with fresh basil or parsley, and serve immediately. Add the toasted lid if desired.
Notes
For best results, use sturdy, crusty rolls to prevent sogginess. Pre-toast bread bowls before filling to help them hold their shape. Brush plenty of garlic butter inside for a crisp barrier. Customize with your favorite sauces, proteins, or veggies. To make gluten-free, use GF bread and pasta. Let bowls rest a minute before serving—the filling will be very hot.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bread bowl with spaghetti filling
- Calories: 520
- Sugar: 7
- Sodium: 900
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 59
- Fiber: 4
- Protein: 17
Keywords: spaghetti garlic bread bowls, pasta dinner, garlic bread, edible bread bowl, easy weeknight meal, Italian comfort food, family dinner, party food, customizable pasta, cheesy spaghetti