Spaghetti Garlic Bread Bowls combine two comfort food favorites into one irresistible meal. Imagine tender spaghetti nestled in a crispy, buttery garlic bread bowl – it’s the ultimate carb-lover’s dream come true! Each bite delivers the perfect combination of garlicky bread and savory pasta.
This clever twist on traditional spaghetti dinner transforms a casual weeknight meal into something special without requiring fancy ingredients or complicated techniques. It’s the kind of recipe that makes everyone at the table smile with delight when you bring it to the table.
Why You’ll Love This
- Fun presentation that impresses guests while being surprisingly simple to make
- Kid-friendly meal that even picky eaters can’t resist
- Minimal dishes since you eat the bowl itself
- Customizable with your favorite pasta sauce and toppings
- Ready in just 45 minutes for a quick weeknight dinner with wow-factor
Ingredients
- 6 crusty white rolls
- 1/2 cup butter, melted
- 2 garlic cloves, made into paste
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 2 cups tomato passata
- 1 cup beef stock
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 cup fresh basil, chopped
- 6 tablespoons grated Parmesan cheese
- Olive oil, for cooking
- 8 ounces spaghetti
- 2 cups shredded mozzarella cheese
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Add the diced onion and cook until golden and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the red wine and simmer for 2 minutes, allowing the alcohol to cook off and the flavor to concentrate.
- Add the tomato passata, beef stock, Worcestershire sauce, sugar, dried oregano, and most of the fresh basil (save some for garnish). Reduce heat to low and simmer for about 25 minutes, stirring occasionally, until the sauce has thickened. Stir in the Parmesan cheese and remove from heat.
- Preheat your oven to 350°F (175°C). Cut the tops off the crusty rolls and hollow them out, leaving about a 1/2-inch thick shell all around. Save the bread pieces for another use.
- In a small bowl, combine melted butter, garlic paste, chopped parsley, and 2 tablespoons of Parmesan cheese. Mix well. Using a pastry brush, generously coat the inside and outside of each bread bowl with this mixture.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well, then add to the meat sauce and toss until evenly coated.
- Place the prepared bread bowls on a baking sheet. Fill each one with the spaghetti and meat sauce mixture. Don’t be afraid to pile it high. Top each bowl generously with shredded mozzarella cheese.
- Bake in the preheated oven for 8-10 minutes until the bread is crispy and the cheese is melted. For an extra bubbly, golden cheese topping, turn on the broiler for the final 1-2 minutes, watching carefully to prevent burning. Garnish with remaining fresh basil before serving.
Tips & Variations
- Add cooked ground beef or Italian sausage to the sauce for a heartier meal
- Try different pasta shapes like penne or rotini if you prefer
- Make it vegetarian by adding sautéed mushrooms, bell peppers, and zucchini to the sauce
- Prepare the bread bowls up to 24 hours ahead and store in an airtight container
- For extra flavor, mix 1/4 cup of ricotta cheese into the pasta before filling the bowls
- Substitute garlic powder (1 teaspoon) if fresh garlic isn’t available
Serving Suggestions
These spaghetti garlic bread bowls are practically a complete meal on their own, but a simple side salad with a light vinaigrette makes the perfect accompaniment. Try arugula with lemon dressing or a classic Caesar salad to balance the richness of the pasta and bread.
For a special touch, serve with extra warmed marinara sauce on the side for dipping the bread tops. A sprinkle of fresh basil or parsley adds a pop of color and freshness to the finished dish.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat in a 350°F oven for 10-15 minutes until warmed through
- The bread bowls should be toasted but not too crispy before filling, as they’ll continue to crisp in the second bake
- Choose bread loaves that are sturdy enough to hold the pasta without collapsing
FAQs
Can I make these ahead of time?
You can prepare the bread bowls and pasta separately up to a day ahead, then assemble and bake just before serving.
What’s the best bread to use?
Sourdough or Italian round loaves work best as they have a sturdy crust that holds up well to the pasta filling.
Can I freeze these?
It’s not recommended to freeze the assembled bread bowls as the texture will suffer, but you can freeze the hollowed bread bowls before adding butter and toasting.
How do I know when the bread bowls are toasted enough?
They should be lightly golden and feel slightly crisp to the touch, but not completely hardened.
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