Spaghetti Garlic Bread Bowls (Print Format)
Crunchy bread bowls filled with saucy spaghetti and topped with melted cheese create a handheld pasta delight.
# Ingredients:
→ Bread Bowls
01 -
6 crusty white rolls
02 -
1/2 cup melted butter
03 -
2 garlic cloves, made into paste
04 -
1 tablespoon fresh parsley, chopped
05 -
2 tablespoons grated Parmesan cheese
→ Meat Sauce
06 -
1 lb ground beef
07 -
1 medium onion, diced
08 -
3 garlic cloves, minced
09 -
1 tablespoon tomato paste
10 -
1/2 cup red wine
11 -
2 cups tomato passata
12 -
1 cup beef stock
13 -
1/2 tablespoon Worcestershire sauce
14 -
1/2 teaspoon sugar
15 -
1/2 teaspoon dried oregano
16 -
1/2 cup fresh basil, chopped
17 -
6 tablespoons grated Parmesan cheese
18 -
Olive oil for cooking
→ Assembly
19 -
8 oz spaghetti
20 -
2 cups shredded mozzarella cheese
# Steps:
01 -
Heat olive oil in a large pan over medium heat. Add diced onion and cook until golden and soft, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up, and cook until browned, about 5-7 minutes.
02 -
Stir in tomato paste and cook 1-2 minutes until darkened. Pour in red wine and simmer for 2 minutes to reduce. Add tomato passata, beef stock, Worcestershire sauce, sugar, dried oregano, and most fresh basil. Lower heat and simmer 25 minutes until thickened. Stir in Parmesan cheese and remove from heat.
03 -
Preheat oven to 350°F (175°C). Cut tops off crusty rolls and hollow out leaving a 1/2-inch shell. Combine melted butter, garlic paste, parsley, and Parmesan in a bowl. Brush mixture inside and outside of each bread bowl thoroughly.
04 -
Boil a large pot of salted water until vigorous. Cook spaghetti according to package instructions until al dente. Drain without rinsing and immediately toss into meat sauce to coat evenly. Let cool for 5 minutes.
05 -
Place bread bowls on a baking sheet. Fill each with saucy spaghetti, pressing gently to pack. Generously top with shredded mozzarella and sprinkle Parmesan over the cheese.
06 -
Bake in preheated oven for 8-10 minutes until bread edges are golden and cheese is melted. Switch to broil for 1-2 minutes to brown cheese, watching closely. Remove and let rest for a few minutes before serving. Garnish with remaining fresh basil.
# Tips:
01 -
Best enjoyed within 20 minutes to maintain crispy bread and soft pasta contrast.
02 -
Meat sauce can be prepared one day ahead to enhance flavor.
03 -
Use crusty rolls such as sourdough or French rolls about 5-6 inches in diameter for ideal texture and structure.
04 -
Avoid pre-shredded cheese for optimal melting performance.