Description
These Spaghetti Garlic Bread Bowls are the ultimate Italian fusion comfort food, combining buttery garlic bread with cheesy, saucy spaghetti baked right inside. Each crusty roll becomes a crispy edible bowl filled with rich tomato-beef sauce, melty mozzarella, and aromatic garlic butter. Perfect for family dinners, parties, or when you just can’t decide between pasta and garlic bread—this cozy, indulgent dish delivers the best of both worlds.
Ingredients
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For the sauce:
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1 tbsp olive oil
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1 medium onion, finely diced
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2 cloves garlic, finely diced
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1.1 lb ground beef (12% fat)
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1 tbsp tomato purée
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⅓ cup red wine
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2 cups tomato passata
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1 cup beef stock
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½ tbsp Worcestershire sauce
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½ bunch fresh basil, chopped
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½ tsp dried oregano
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½ tsp sugar
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Salt and pepper, to taste
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2 tbsp freshly grated Parmesan cheese
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For the pasta:
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7 oz spaghetti
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For the bread bowls:
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6 crusty white rolls
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7 tbsp melted butter
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3 tbsp grated Parmesan cheese
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1 tbsp fresh parsley, finely chopped
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3 garlic cloves, made into paste
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7 oz shredded mozzarella cheese
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Instructions
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Make the sauce: Heat olive oil in a skillet over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
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Brown the beef: Add ground beef and cook 6–8 minutes until no pink remains. Stir in tomato purée and cook 1 minute to deepen flavor.
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Deglaze and simmer: Pour in red wine, let reduce 2–3 minutes. Add passata, beef stock, Worcestershire sauce, basil, oregano, sugar, salt, and pepper. Simmer uncovered 25 minutes until thick. Stir in Parmesan and remove from heat.
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Cook the pasta: In salted boiling water, cook spaghetti until al dente (8–9 minutes). Drain and mix into the sauce.
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Prepare bread bowls: Preheat oven to 350°F (175°C). Slice tops off rolls and hollow out centers, leaving a ½-inch shell.
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Make garlic butter: Combine melted butter, garlic paste, parsley, and Parmesan. Brush generously inside and outside each roll. Arrange on a baking tray.
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Assemble: Fill each bread bowl with spaghetti mixture. Top with shredded mozzarella.
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Bake: Bake 8–10 minutes until cheese melts and bread turns crisp. Broil 1–2 minutes for golden tops.
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Serve: Sprinkle with fresh basil or parsley and serve warm.
Notes
Use dense, crusty rolls to prevent sogginess.
Smash garlic into paste for deeper, smoother flavor.
Sauce and pasta can be made ahead and refrigerated for up to 24 hours.
Mix mozzarella with provolone or fontina for an ultra-cheesy melt.
For a vegetarian option, replace beef with sautéed mushrooms or lentils.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American