Ingredients
Scale
- 4 large round bread rolls (sourdough or Italian work best)
- 2 cups cooked spaghetti noodles
- 2 cups marinara or your favorite spaghetti sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
Substitution tips: If you don’t have fresh garlic, garlic powder works in a pinch. For a dairy-free version, swap the butter for olive oil and use a plant-based cheese alternative. Whole wheat bread rolls can add a hearty twist if you’re aiming for something a bit more wholesome.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to catch any drips and make cleanup easier—a little trick I picked up when my kitchen was looking like a tornado hit it.
- Slice the tops off your bread rolls, then carefully hollow out the centers, leaving about a ½-inch thick shell. Save the removed bread crumbs for another use, like homemade croutons or a quick bread pudding. Nothing wasted in my kitchen!
- In a small bowl, mix the softened butter, minced garlic, Italian seasoning, and a pinch of salt. Spread this garlicky butter evenly inside each bread bowl and on the cut-off tops.
- Place the bread bowls and tops on the baking sheet and bake for about 10 minutes, or until the bread is golden and crispy. This step is key for that perfect crunch that holds up against the saucy spaghetti.
- While the bread bowls are toasting, warm your spaghetti sauce in a saucepan over medium heat. If you want to sneak in some veggies like finely chopped mushrooms or spinach (a little mom hack for picky eaters), add them here and cook until tender.
- Once the sauce is heated through, toss in the cooked spaghetti noodles and mix until everything is well coated. Season with salt and pepper to taste.
- Spoon the saucy spaghetti mixture into each garlic bread bowl, filling it generously. Top each bowl with shredded mozzarella and a sprinkle of Parmesan cheese.
- Return the filled bread bowls to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly with a few golden spots.
- Remove from the oven, sprinkle with fresh parsley if you like, and let cool for a couple of minutes before serving. This little pause helps everything set up nicely and avoids burnt tongues—a lesson I learned the hard way with my two little ones hovering around the counter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spaghetti Garlic Bread Bowls Recipe, recipe, cooking, food
