Classic Spaghetti Garlic Bread Bowls
Indulge in a fun and savory meal with these classic spaghetti garlic bread bowls. Crusty bread bowls are filled with garlic butter, toasted, and then loaded with sauced spaghetti.
Equipment
- Oven
- Baking sheet
- Small bowl
- Large bowl
- Large pot
Ingredients
Bread Bowls
- 4-6 crusty, round dinner rolls or small boules Round Bread Rolls/Loaves
Spaghetti
- 8 oz (about half a standard box) Spaghetti
Sauce
- 2 cups (marinara, Bolognese, or Alfredo) Favorite Pasta Sauce
Garlic Butter
- 1/2 cup (1 stick) Unsalted Butter softened
- 3-4 cloves Minced Garlic fresh is best
- 2 tablespoons Fresh Parsley chopped (plus extra for garnish)
- 1/4 teaspoon Salt or to taste
- 1/8 teaspoon Black Pepper or to taste
Optional Toppings
- Shredded mozzarella or Parmesan cheese
- Red pepper flakes
Instructions
Prep
- Preheat oven to 375°F (190°C). Slice off the top of each bread roll to create a "lid" and hollow out the inside, leaving a 1/2-inch thick shell.
- Combine softened butter, minced garlic, chopped parsley, salt, and pepper in a small bowl, mixing well to create garlic butter.
- Spread garlic butter generously inside each hollowed bread bowl and on the inside of the bread "lids."
Cook
- Place buttered bread bowls and lids on a baking sheet; bake for 8-10 minutes until golden brown, bubbling, and fragrant, watching to prevent burning.
- While bread toasts, cook spaghetti according to package directions until al dente, then drain well.
- In a large bowl, combine cooked spaghetti with warmed pasta sauce and toss until evenly coated.
Assemble & Serve
- Remove toasted bread bowls from the oven and fill each generously with sauced spaghetti.
- Optionally, sprinkle shredded mozzarella or Parmesan cheese over the spaghetti in each bowl and return to the oven for 2-5 minutes until melted and bubbly.
- Garnish with extra fresh parsley and serve immediately with the garlic bread lids on the side.
Notes
For extra flavor, rub a cut garlic clove inside the hollowed bread bowls before adding the garlic butter. You can also use pre-minced garlic, but fresh offers a more robust flavor. Be careful not to over-bake the bread bowls in the final step to keep them from becoming too hard.