Spaghetti Garlic Bread Bowls (Printer-Friendly)
Handheld bread bowls filled with saucy spaghetti and melted cheese for a crunchy, savory dinner experience.
# What You'll Need:
→ Bread Bowls
01 -
4 crusty white rolls (sourdough or French bread), about 4–5 inches in diameter
→ Garlic Butter
02 -
113 grams (1 stick) unsalted butter, melted
03 -
3 garlic cloves, minced or 1 tbsp garlic paste
04 -
2 tbsp fresh parsley, finely chopped
05 -
30 grams (1/4 cup) freshly grated Parmesan cheese
→ Meat Sauce
06 -
1 tbsp olive oil
07 -
1 medium onion, finely diced (about 150 grams)
08 -
3 garlic cloves, minced
09 -
450 grams (1 pound) fresh ground beef
10 -
2 tbsp tomato paste
11 -
120 ml (1/2 cup) dry red wine (optional but recommended)
12 -
400 ml (1 2/3 cups) passata (strained tomato sauce)
13 -
120 ml (1/2 cup) beef stock
14 -
1 tsp Worcestershire sauce
15 -
1 tsp sugar
16 -
1 tsp dried oregano
17 -
6 fresh basil leaves, chopped
18 -
30 grams (1/4 cup) freshly grated Parmesan cheese
→ Pasta and Cheese Topping
19 -
340 grams (12 ounces) spaghetti
20 -
170 grams (6 ounces) shredded mozzarella cheese
21 -
30 grams (1/4 cup) grated Parmesan cheese
→ Seasoning
22 -
Salt, to taste
23 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Sauté diced onion until soft and golden, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Increase heat to medium-high and brown ground beef thoroughly, breaking up lumps, until crispy bits form, about 8 minutes. Stir in tomato paste and cook until it darkens slightly, about 2 minutes. Pour in red wine and simmer until reduced by half, scraping cooked bits from the pan. Add passata, beef stock, Worcestershire sauce, sugar, oregano, and chopped basil. Reduce heat to low and simmer gently for 25 minutes until thickened. Stir in Parmesan cheese to finish. Season with salt and pepper as needed.
02 -
Preheat oven to 350°F (175°C). Using a sharp knife, cut a circle on top of each roll and carefully hollow out the insides, leaving a half-inch thick shell. In a small bowl, mix melted butter, garlic paste, chopped parsley, and grated Parmesan cheese. Brush this garlic butter mixture generously on the inside and outside of each hollowed roll to create a moisture barrier and infuse flavor.
03 -
Bring a large pot of water to a rolling boil and salt generously until it tastes like the sea. Add spaghetti and cook for 2 minutes less than the package instructions to maintain firmness. Drain without rinsing to preserve starch.
04 -
Toss the hot spaghetti with the prepared meat sauce using tongs. Let it rest for 5 minutes to slightly cool and allow flavors to meld.
05 -
Place bread bowls on a lined baking sheet. Generously fill each with saucy spaghetti, gently pressing to pack without crushing the pasta. Top evenly with shredded mozzarella cheese and sprinkle grated Parmesan on top to cover edges.
06 -
Bake in the preheated oven at 350°F (175°C) for 8–10 minutes until bread edges are golden and cheese is melted. Switch oven to broil and cook for an additional 1–2 minutes to achieve bubbly, golden-brown cheese. Watch closely to prevent burning. Allow to cool for a few minutes before serving to avoid burns from molten cheese.
# Extra Suggestions:
01 -
For best texture, consume bread bowls within 20 minutes of baking to enjoy the contrast between crispy crust and soft pasta interior.
02 -
Preparing the meat sauce a day ahead enhances flavor as ingredients meld thoroughly.
03 -
Avoid pre-shredded cheese containing additives which impair proper melting and texture.
04 -
Use sourdough or Portuguese-style crusty rolls for optimal shape retention and crispness.