Why You’ll Love This Recipe
Spaghetti Garlic Bread Bowls are the ultimate dinner mash-up! Not only do they bring together the rich, comforting flavors of spaghetti and garlic bread, but they also serve it all in an edible bowl. The bread soaks up the marinara sauce while staying crisp on the outside and soft on the inside. With the added richness of melted mozzarella and Parmesan, topped with a garlic butter coating, this dish is a guaranteed crowd-pleaser. It’s hearty, flavorful, and perfect for those who love both pasta and bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 crusty rolls (French or Italian dinner rolls work great)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 3 cups cooked spaghetti (about 8 oz dry pasta)
- 2 cups marinara or spaghetti sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: Red pepper flakes or Italian seasoning for topping
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the rolls: Cut a round hole in the top of each roll and hollow out the inside to form a bowl. Be careful not to cut through the bottom, as the rolls need to hold the spaghetti.
- Make the garlic butter: In a bowl, mix together the melted butter, olive oil, garlic, garlic powder, and parsley until well combined.
- Brush and toast: Brush the inside and outside of each hollowed-out roll generously with the garlic butter mixture. Place the rolls on the prepared baking sheet and toast them in the oven for 10–12 minutes, until they are lightly crisped and golden.
- Cook spaghetti: If you haven’t already, cook the spaghetti according to package instructions until al dente. Drain the pasta and set it aside.
- Mix with sauce: In a bowl, toss the cooked spaghetti with marinara sauce until fully coated.
- Assemble the bowls: Spoon the sauced spaghetti into each toasted bread bowl, filling them generously. Top the pasta with shredded mozzarella and grated Parmesan.
- Bake again: Return the filled bread bowls to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Serve hot: Garnish with extra parsley, red pepper flakes, or more Parmesan cheese if desired. Serve immediately while the cheese is gooey and the bread is still warm.
Servings and Timing
- Prep time: 10 minutes
- Cook time: 20 minutes (10 minutes for toasting the bread, 10-15 minutes for the second bake)
- Total time: 40 minutes
- Servings: 6 bread bowls
Storage/Reheating
If you have leftovers, store the bread bowls in an airtight container in the fridge for up to 2 days. To reheat, place the bread bowls in the oven at 350°F (175°C) for about 10 minutes, or until the cheese is bubbly and the bread is crisp again.
FAQs
1. Can I use any type of bread for the bowls?
Yes, you can use any crusty bread that can hold up to the sauce and filling, such as sourdough or ciabatta. Just make sure it’s sturdy enough to form a bowl without collapsing.
2. Can I use a different sauce?
Absolutely! You can swap the marinara sauce for other pasta sauces like Alfredo, pesto, or a homemade bolognese for different flavor profiles.
3. Can I make this dish vegetarian?
Yes, this recipe is already vegetarian if you use regular marinara sauce. For a more hearty option, you can add sautéed vegetables like mushrooms, zucchini, or bell peppers to the spaghetti mixture.
4. Can I prepare these bread bowls ahead of time?
You can prepare the garlic butter and hollow out the bread ahead of time. Then, when ready to serve, toast the bread, assemble the spaghetti, and bake. The whole dish can be prepped in stages, but it’s best served fresh out of the oven.
5. Can I freeze the assembled bread bowls?
These bread bowls are best enjoyed fresh, but you can freeze the unbaked, assembled bowls. Wrap them tightly in plastic wrap and aluminum foil and store them in the freezer for up to 1 month. When ready to eat, bake directly from the freezer at 375°F for 15–20 minutes until the cheese is melted.
6. How can I make this dish spicier?
To add some heat, sprinkle red pepper flakes on top before baking, or stir some into the marinara sauce for an extra kick.
7. Can I add protein to the spaghetti filling?
Yes, you can easily add cooked ground beef, turkey, sausage, or even meatballs to the spaghetti for extra protein.
8. What can I serve these bread bowls with?
These bread bowls are great on their own, but you can serve them with a side salad, roasted vegetables, or a bowl of soup for a more complete meal.
9. Can I use pre-cooked spaghetti?
Yes, you can use leftover or pre-cooked spaghetti, making this an even quicker meal to assemble.
10. Can I make this dish gluten-free?
To make this dish gluten-free, simply use gluten-free bread rolls and gluten-free spaghetti. You can easily adjust the recipe to suit gluten-free dietary needs.
Conclusion
Spaghetti Garlic Bread Bowls are the ultimate dinner idea for anyone who loves both pasta and garlic bread. They combine the cheesy, saucy goodness of spaghetti with the rich, crispy texture of garlic bread, all served in an edible bowl. Whether you’re serving it for a family dinner or as a fun party dish, this recipe is sure to impress. Quick, easy, and utterly delicious, these bread bowls are a must-try!
Spaghetti Garlic Bread Bowls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 bread bowls
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Spaghetti Garlic Bread Bowls combine the comfort of cheesy spaghetti with the crispy, garlicky goodness of bread, all served in an edible bowl. A fun and delicious mash-up perfect for dinner or a party.
Ingredients
6 crusty rolls (French or Italian dinner rolls work great)
2 tablespoons olive oil
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
3 cups cooked spaghetti (about 8 oz dry pasta)
2 cups marinara or spaghetti sauce
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: Red pepper flakes or Italian seasoning for topping
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the rolls: Cut a round hole in the top of each roll and hollow out the inside to form a bowl. Be careful not to cut through the bottom, as the rolls need to hold the spaghetti.
- Make the garlic butter: In a bowl, mix together the melted butter, olive oil, garlic, garlic powder, and parsley until well combined.
- Brush and toast: Brush the inside and outside of each hollowed-out roll generously with the garlic butter mixture. Place the rolls on the prepared baking sheet and toast them in the oven for 10–12 minutes, until they are lightly crisped and golden.
- Cook spaghetti: If you haven’t already, cook the spaghetti according to package instructions until al dente. Drain the pasta and set it aside.
- Mix with sauce: In a bowl, toss the cooked spaghetti with marinara sauce until fully coated.
- Assemble the bowls: Spoon the sauced spaghetti into each toasted bread bowl, filling them generously. Top the pasta with shredded mozzarella and grated Parmesan.
- Bake again: Return the filled bread bowls to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Serve hot: Garnish with extra parsley, red pepper flakes, or more Parmesan cheese if desired. Serve immediately while the cheese is gooey and the bread is still warm.
Notes
You can use any crusty bread, such as sourdough or ciabatta, that holds up to the sauce and filling.
Feel free to swap marinara for other pasta sauces like Alfredo or pesto for a different flavor.
This recipe is vegetarian, but you can add sautéed vegetables like mushrooms, zucchini, or bell peppers to the spaghetti mixture for extra flavor.
Make ahead by preparing the garlic butter and hollowing out the rolls. Assemble and bake fresh when ready to serve.
Freeze unbaked, assembled bread bowls for up to 1 month. Bake from frozen at 375°F for 15–20 minutes.
For added heat, sprinkle red pepper flakes into the sauce or on top before baking.
You can add protein like ground beef, turkey, sausage, or meatballs to the spaghetti for a heartier meal.
Serve with a side salad, roasted vegetables, or soup to complete the meal.
Pre-cooked spaghetti works great if you’re short on time.
To make this gluten-free, use gluten-free bread and spaghetti.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
