Description
Dinner just leveled up! Forget boring plates—these edible Bread Bowl Spaghetti vessels turn pasta night into a showstopper that tastes even better than it looks.
Ingredients
Scale
- 4 round sourdough bread loaves (about 6–8 inches in diameter)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
- 1 pound spaghetti noodles
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage (optional)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh basil leaves, torn (for garnish)
Instructions
- Preheat oven to 350°F. Cut a circle from the top of each bread loaf. Hollow out the inside, leaving ¾-inch thickness. Mix olive oil, garlic, parsley, salt, and pepper, then brush inside bread bowls and lids. Bake 5-7 minutes until lightly toasted.
- Bring salted water to boil. Cook spaghetti 1-2 minutes less than package directions. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large skillet. Sauté onion for 3-4 minutes until translucent, then add garlic and cook 30 seconds.
- If using meat, add to skillet and cook until no longer pink, about 5-6 minutes. Drain excess fat if needed.
- Add crushed tomatoes, tomato paste, sugar, herbs, and red pepper flakes. Simmer 10-15 minutes until thickened. Season with salt and pepper.
- Add drained pasta to sauce. Toss until coated. Stir in Parmesan. Add reserved pasta water if needed for consistency.
- Fill toasted bread bowls with pasta mixture. Top with additional Parmesan and fresh basil.
- Serve immediately with toasted lids on the side.