Easy Spaghetti Garlic Bread Bowls (Print Version)
Crispy garlic bread bowls filled with classic spaghetti and zesty marinara sauce for a comforting Italian-American meal.
# What You Need:
→ For the Garlic Bread Bowls
01 - 4 small round bread loaves (about 5-inch diameter; sourdough or Italian recommended)
02 - 4 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1/4 teaspoon salt
06 - 2 tablespoons grated Parmesan cheese (optional)
→ For the Spaghetti
07 - 8 oz spaghetti
08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 cups marinara sauce
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 1/4 cup grated mozzarella cheese (optional)
16 - Fresh basil leaves, for garnish
# How to Prepare:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Slice tops off bread loaves and hollow out centers, leaving 1/2-inch thick walls and base to form bowls. Reserve removed bread for another use.
03 - Mix softened butter with minced garlic, parsley, salt, and Parmesan (if using). Spread mixture evenly inside each bread bowl and on cut edges.
04 - Place bowls on baking sheet and bake for 10–12 minutes until golden and crisp. Set aside.
05 - Cook spaghetti in salted boiling water according to package directions until al dente. Drain and set aside.
06 - Heat olive oil in large skillet over medium heat. Add onion and sauté 2–3 minutes until translucent. Add garlic and cook 1 minute more.
07 - Pour in marinara sauce, oregano, pepper, and salt. Simmer for 5–7 minutes.
08 - Add cooked spaghetti to sauce. Toss well to coat.
09 - Fill each garlic bread bowl with spaghetti mixture. Top with mozzarella (if using). Return to oven and bake 5–7 minutes until cheese melts and filling is heated through.
10 - Garnish with fresh basil before serving.
# Expert Advice:
01 -
- Its like having your garlic bread and spaghetti all in one perfect handheld package
- The crispy bread bowls soak up just enough sauce while staying structurally sound
02 -
- The bread bowls become soggy if filled too far in advance, so time the final bake for just before serving
- Leaving the bread oven too long during the first bake makes it difficult to cut through later
03 -
- Save the bread you hollow out and cube it for the best croutons you have ever made
- Brushing the outside of the bread bowls with a little olive oil before the first bake gives them extra golden color