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
