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A close-up of an Easy Spaghetti Garlic Bread Bowl overflowing with spaghetti and topped with melted cheese and parsley.

Easy Spaghetti Garlic Bread Bowls

Combine two family favorites, spaghetti and garlic bread, into one fun and easy dish. These crispy bread bowls filled with savory spaghetti and melted cheese are perfect for a weeknight meal that brings smiles to everyone's faces.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Italian, Western
Calories: 646
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spaghetti
  • Olive Oil drizzle
  • 1 medium White Onion finely diced
  • 2 cloves Garlic finely diced
  • 500 g Ground Beef 12% fat recommended
  • 1 heaped tbsp Tomato Puree
  • 80 ml Red Wine substitute with beef stock
  • 500 g Tomato Passata
  • 240 ml Beef Stock
  • 1/2 tbsp Worcestershire Sauce
  • 1/2 bunch Fresh Basil finely diced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sugar
  • 20 g Parmesan freshly grated
  • Salt & Black Pepper as needed
  • 200 g Spaghetti
Bowls
  • 6 x Crusty White Rolls firm and crusty
  • 100 g Butter melted
  • 30 g Parmesan freshly grated
  • 1 heaped tbsp Fresh Parsley very finely diced, plus more for garnish
  • 3 cloves Garlic finely grated then mashed into a paste
  • 200 g Shredded Mozzarella or as needed

Equipment

  • Sharp Knife & Chopping Board
  • Large Pan & Wooden Spoon
  • Large Pot & Tongs
  • Jug
  • Fine Cheese Grater
  • Bread Knife
  • Small Ramekin
  • Brush
  • Large Tray

Method
 

  1. Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it starts to soften and turn golden, then add the garlic and fry for 20 seconds. Add the ground beef and fry until browned all over, breaking it up with your wooden spoon.
  2. Stir in the tomato puree and fry for a minute. Pour in the red wine and simmer for a couple of minutes to reduce. Pour in the passata and beef stock, then stir in the Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper. Bring to a simmer, then lower the heat and simmer for around 25 minutes until the sauce thickens. Stir in the parmesan and check seasoning.
  3. With around 8 minutes left for the sauce, add the spaghetti to salted boiling water and cook until al dente. Preheat your oven to 180C/350F.
  4. While the spaghetti cooks, slice the tops off the rolls and gut out most of the centre, leaving a wall. Place the rolls on a large baking tray. In a small ramekin, combine the melted butter, grated garlic, parsley, and parmesan. Brush the inside and outside of the rolls with this mixture.
  5. Once the spaghetti is al dente, use tongs to transfer it straight from the pot into the sauce and toss to combine. Fill the bread bowls with the spaghetti mixture, ensuring some sauce is at the bottom to prevent burning. Top with mozzarella, then bake in the oven for 8-10 minutes, or until the bread is crisp and the cheese has melted. You can use the grill/broiler for extra crisp cheese.
  6. Garnish with parsley and serve.

Nutrition

Calories: 646kcalCarbohydrates: 46.9gProtein: 35.31gFat: 34.14gSaturated Fat: 18.061gCholesterol: 123mgSodium: 770mgPotassium: 773mgFiber: 3.6gSugar: 5.28gVitamin A: 1545IUVitamin C: 15mgCalcium: 337mgIron: 4.84mg

Notes

For the beef, 12% fat provides good flavor without excess oil. If using very fatty mince, drain excess fat before adding tomato puree. Ensure rolls are firm and crusty to maintain structure. If rolls seem soft, bake them at 180C/350F for 5 minutes after gutting to firm them up. Excess bread from the rolls can be blitzed and stored as breadcrumbs. The meat sauce can be made ahead, cooled, stored tightly in the fridge, and gently reheated before tossing with pasta. Loosen with pasta water if needed. Garlic butter can also be made ahead.

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