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Garlic Bread Spaghetti Bowls

Crispy, hollowed-out garlic bread bowls generously stuffed with a hearty meat sauce spaghetti and baked with a gooey mozzarella and parmesan cheese topping.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Bread Bowls & Garlic Butter
  • 4 small round rustic bread loaves sourdough or Italian boules
  • 0.5 cup unsalted butter melted
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley finely chopped, plus more for garnish
Spaghetti & Meat Sauce
  • 12 oz spaghetti pasta
  • 1 tbsp olive oil
  • 0.5 lb lean ground beef
  • 0.5 lb mild Italian ground sausage
  • 1 small yellow onion finely diced
  • 28 oz crushed tomatoes 1 large can
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
Cheese Topping
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese

Equipment

  • Large Skillet or Dutch Oven
  • Large pasta pot
  • Baking sheet
  • Paring knife

Method
 

  1. Preheat oven to 400°F (200°C). Slice off the tops of the bread loaves and hollow out the centers to create bowls. Place on a parchment-lined baking sheet.
  2. Mix melted butter, minced garlic, and 1 tbsp parsley. Brush the mixture generously over the inside of the bread bowls and the cut edges.
  3. Bake the empty bread bowls for 8-10 minutes until the insides are toasted and golden. Remove from oven and reduce heat to 375°F (190°C).
  4. Boil spaghetti in salted water until al dente. Drain and set aside.
  5. In a large skillet, heat olive oil over medium-high heat. Brown the ground beef and Italian sausage. Drain excess grease.
  6. Add diced onion to the meat and cook until softened. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer on low for 10-15 minutes.
  7. Toss the cooked spaghetti into the meat sauce until fully coated. Generously fill each toasted bread bowl with the spaghetti mixture.
  8. Mix mozzarella and parmesan cheeses together. Top each filled bowl with a generous mound of the cheese mixture.
  9. Bake at 375°F (190°C) for 10-12 minutes until cheese is melted and bubbly. Garnish with fresh parsley and serve immediately.

Notes

Do not skip toasting the empty bread bowls with the garlic butter; this creates a seal so the spaghetti sauce doesn't make the bread soggy.