These spaghetti garlic bread bowls are a comforting, crowd pleasing dinner that combines crisp, buttery bread with rich, saucy pasta. The outside is golden and crunchy, while the inside stays soft and soaked with garlicky flavor. This is an easy to moderate recipe that feels special without being fussy. From start to finish, you can have it on the table in about 45 minutes.

Ingredients

For the garlic bread bowls

4 large round bread rolls or small sourdough boules
100 g unsalted butter, softened
3 garlic cloves, finely minced
2 tbsp fresh parsley, finely chopped
40 g grated Parmesan cheese

For the spaghetti filling

200 g dried spaghetti
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
400 g canned chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt, to taste
Black pepper, to taste

For the topping

100 g grated mozzarella cheese
Extra grated Parmesan, for finishing

Method

Oven preparation

Preheat your oven to 190°C. Line a baking tray with parchment paper and set it aside.

Preparing the bread bowls

Slice the tops off the bread rolls and carefully hollow out the centers, leaving a sturdy shell. Save the bread insides for breadcrumbs or another use. In a small bowl, mix the softened butter with garlic, parsley, and Parmesan. Brush the inside and edges of each bread bowl generously with the garlic butter. Place them on the prepared tray and bake for 8 to 10 minutes until lightly crisp.

Cooking the spaghetti filling

Bring a large pan of salted water to a boil and cook the spaghetti until just al dente. Drain and set aside. Heat olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds. Add the chopped tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes until thickened, then toss in the cooked spaghetti and coat well.

Assembling and baking

Spoon the spaghetti mixture into each garlic bread bowl, packing it gently. Sprinkle mozzarella over the top, followed by a little Parmesan. Return to the oven and bake for 12 to 15 minutes until the cheese is melted and bubbling.

Cooling and serving

Let the bowls rest for 5 minutes before serving. This helps the filling settle and makes them easier to handle.

Tips

How do I stop the bread from going soggy?

Pre baking the bread bowls and brushing them with butter creates a barrier that helps keep them crisp.

Can I make this ahead of time?

You can prepare the spaghetti sauce in advance and store it in the fridge. Assemble and bake just before serving for best texture.

What bread works best?

Sturdy rolls or small sourdough loaves hold their shape well and do not collapse when filled.

Serving Suggestions

Serve with a fresh green salad and a lemon vinaigrette
Add roasted vegetables on the side
Finish with extra Parmesan and fresh basil

Storage

Room temperature

These are best eaten fresh and should not be left out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

Freezing

Freeze unfilled garlic bread bowls for up to 1 month. Assemble with fresh filling before baking.

Nutrition

Calories: 520 kcal
Carbohydrates: 58 g
Protein: 18 g
Fat: 24 g
Saturated Fat: 12 g
Sodium: 820 mg

Values are estimates and can vary depending on ingredients used.

FAQs

Can I use whole wheat spaghetti?

Yes, whole wheat spaghetti works well and adds extra fiber without changing the flavor much.

Related: Crock Pot Chicken and Dressing

Can I add meat to the filling?

Cooked minced beef, chicken, or Italian sausage can be stirred into the sauce before filling the bowls.

Are these suitable for vegetarians?

Yes, this recipe is fully vegetarian as written.

Can I make them spicy?

Add chili flakes or a dash of chili oil to the sauce for gentle heat.