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Epic Spaghetti Bread Bowls

Crusty artisan bread rolls hollowed out, brushed with garlic butter, and filled to the brim with hearty spaghetti and meat sauce, topped with melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Bread Bowls
  • 4 crusty artisan bread rolls sourdough or Italian boules
  • 0.25 cup butter melted
  • 2 cloves garlic minced
Pasta and Sauce
  • 8 oz dry spaghetti
  • 1 lb ground beef or mild Italian sausage
  • 24 oz marinara sauce 1 jar
Toppings
  • 1 cup mozzarella cheese shredded
  • 0.25 cup parmesan cheese grated
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Cut the tops off the bread rolls and hollow out the insides, leaving a 1/2-inch thick wall.
  2. Mix melted butter and minced garlic. Brush the insides of the hollowed bread bowls generously with the garlic butter. Bake for 5-8 minutes until golden and toasted.
  3. Boil the spaghetti in a large pot of salted water until al dente. Drain.
  4. In a large skillet, brown the ground beef until cooked through. Drain excess fat, add the marinara sauce, and simmer for 5 minutes.
  5. Toss the cooked spaghetti into the meat sauce until well coated. Fill each toasted garlic bread bowl with the pasta mixture.
  6. Top with shredded mozzarella and parmesan cheese. Broil for 1-2 minutes until the cheese is melted and bubbly. Garnish with parsley and serve immediately.

Notes

Toasting the bread bowls with garlic butter is essential to prevent the sauce from making the bread soggy.