Spaghetti Garlic Bread Bowls Recipe

Introduction

Spaghetti Garlic Bread Bowls combine the comforting flavors of a classic spaghetti Bolognese with the fun, edible twist of a crusty bread bowl. This dish is hearty, cheesy, and perfect for a family dinner or casual gathering.

Ingredients

• Olive oil for cooking
• 1 medium white onion, finely diced
• 2 garlic cloves, finely diced
• 500g ground beef (12% fat)
• 1 tablespoon tomato puree
• 80ml red wine
• 500g tomato passata
• 240ml beef stock
• ½ tablespoon Worcestershire sauce
• ½ bunch fresh basil, chopped
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• 20g freshly grated parmesan
• 200g spaghetti
• 6 crusty white rolls
• 100g butter, melted
• 30g parmesan (for butter)
• 1 tablespoon fresh parsley, finely chopped
• 3 garlic cloves, made into paste
• 200g mozzarella, shredded

Instructions

1. Step 1: Heat olive oil in a pan and cook the finely diced onion until golden. Add the diced garlic and cook briefly until fragrant.
2. Step 2: Add the ground beef and brown it evenly. Stir in the tomato puree.
3. Step 3: Pour in the red wine and allow it to reduce slightly.
4. Step 4: Add the tomato passata, beef stock, Worcestershire sauce, fresh basil, dried oregano, and sugar. Simmer the sauce gently for 25 minutes until thickened, then stir in the freshly grated parmesan.
5. Step 5: While the sauce simmers, cut the tops off the crusty rolls and hollow out the centers, creating bread bowls.
6. Step 6: In a small bowl, combine the melted butter, garlic paste, chopped parsley, and parmesan. Brush this mixture thoroughly inside and outside each roll.
7. Step 7: Cook the spaghetti in boiling salted water until al dente. Drain and immediately transfer it to the meat sauce, tossing to coat evenly.
8. Step 8: Fill each hollowed roll with the spaghetti and sauce mixture, ensuring some sauce sits on top. Sprinkle shredded mozzarella over each filled roll.
9. Step 9: Place the filled bowls on a baking tray and bake at 350°F (175°C) for 8–10 minutes until the bread is crisp and cheese has melted. For a golden top, broil for an additional 1–2 minutes, watching carefully.

Tips & Variations

• Use day-old crusty rolls for a sturdier bread bowl that holds the filling without becoming too soggy.
• Swap ground beef for ground turkey or plant-based mince for a lighter or vegetarian option.
• Add chili flakes to the sauce for a spicy kick.
• Mix extra herbs like thyme or rosemary into the sauce for additional flavor layers.

Storage

Store any leftover spaghetti garlic bread bowls wrapped in foil or in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to retain crispness in the bread. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce ahead of time?

Yes, the meat sauce can be made a day in advance and stored in the refrigerator. Reheat gently before mixing with the spaghetti and filling the bread bowls.

What type of bread works best for the bowls?

Crusty white rolls or small sourdough rounds work best as they hold the filling well without becoming too soggy quickly.

Spaghetti Garlic Bread Bowls Recipe

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4.5 from 150 reviews

Spaghetti Garlic Bread Bowls combine tender spaghetti in a rich, flavorful beef and tomato sauce served inside crispy, garlic-buttered bread bowls topped with melted mozzarella for a comforting and visually impressive meal.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce and Pasta

• Olive oil for cooking
• 1 medium white onion, finely diced
• 2 garlic cloves, finely diced
• 500g ground beef (12% fat)
• 1 tablespoon tomato puree
• 80ml red wine
• 500g tomato passata
• 240ml beef stock
• ½ tablespoon Worcestershire sauce
• ½ bunch fresh basil, chopped
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• 20g freshly grated parmesan
• 200g spaghetti

Bread Bowls

• 6 crusty white rolls
• 100g butter, melted
• 30g parmesan (for butter)
• 1 tablespoon fresh parsley, finely chopped
• 3 garlic cloves, made into paste

Topping

• 200g mozzarella, shredded

Instructions

1. Sauté Onion and Garlic: Heat olive oil in a pan over medium heat. Cook the finely diced onion until golden and translucent, then add the finely diced garlic and sauté briefly until fragrant.
2. Brown the Beef: Add the ground beef to the pan, breaking it up with a spoon, and cook until browned and cooked through. Stir in the tomato puree and mix well.
3. Deglaze and Simmer Sauce: Pour in the red wine and increase heat to reduce the liquid by about half. Then add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Stir thoroughly and let the sauce simmer for 25 minutes until it thickens. Stir in the freshly grated parmesan cheese at the end.
4. Prepare Bread Bowls: Cut the tops off the crusty white rolls and carefully hollow out the centers to create bowls for the pasta mixture. In a small bowl, combine melted butter, garlic paste, chopped parsley, and 30g parmesan. Brush this flavorful butter mixture inside and on the outside of each hollowed bread roll.
5. Cook Spaghetti: Boil the spaghetti in salted water until al dente according to package instructions. Drain and transfer the hot cooked spaghetti directly into the simmering sauce. Toss well to coat evenly with the sauce.
6. Fill Bread Bowls: Spoon the spaghetti and sauce mixture into each prepared bread bowl, making sure there is plenty of sauce on top. Sprinkle the shredded mozzarella evenly over each filled bread bowl.
7. Bake and Melt Cheese: Preheat the oven to 350°F (175°C). Place the filled bread bowls on a baking tray and bake for 8 to 10 minutes until the bread is crisp and the cheese has melted. For a golden brown cheese topping, optionally broil the bowls for 1-2 minutes more, watching carefully to prevent burning.

Notes

• Use good quality crusty rolls that can hold the filling without becoming too soggy.
• Red wine enhances the sauce depth but can be omitted or substituted with additional beef stock if preferred.
• Broiling is optional but gives a nice golden cheese crust.
• To save time, prepare the sauce a day ahead; flavors deepen with rest.
• This recipe can be adapted to use ground turkey or vegetarian meat substitutes for variation.

Keywords: spaghetti bread bowls, garlic bread bowls, baked spaghetti, Italian comfort food, cheesy pasta bread