Description
These Spaghetti Garlic Bread Bowls are what dinner dreams are made of – crispy, garlicky bread filled with twirls of perfect pasta. Skip the dishes and eat the bowl instead.
Ingredients
Scale
- 4 round sourdough bread loaves (6–8 inches in diameter)
- 8 tbsp (1 stick/113g) unsalted butter, softened
- 6 cloves garlic, minced (about 2 tbsp)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp Italian seasoning
- ½ cup (50g) grated Parmesan cheese
- ¼ tsp salt
- 1 lb (454g) spaghetti pasta
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3–4 cloves garlic, minced
- 1 lb (454g) ground beef (optional)
- 24 oz (680g) marinara sauce
- 2 tsp Italian seasoning
- Salt and pepper to taste
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut a circle on top of each bread loaf and hollow out the inside, leaving about a 3/4-inch wall all around.
- Mix softened butter, minced garlic, parsley, Italian seasoning, Parmesan, and salt. Spread mixture inside each bread bowl and on the underside of each lid.
- Bake bread bowls and lids for 10-12 minutes until golden. Remove and set aside.
- Cook spaghetti until just shy of al dente. Drain, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil and sauté onions until translucent. Add garlic and cook 30 seconds. If using ground beef, brown it now.
- Add marinara sauce and Italian seasoning. Bring to a simmer and season with salt and pepper.
- Combine pasta with sauce, adding a splash of reserved pasta water. Stir in Parmesan cheese.
- Fill each bread bowl with spaghetti mixture. Top with additional Parmesan if desired.
- Place lids slightly askew on top and bake for 5 more minutes.
- Garnish with fresh basil and serve immediately.