Description
Spaghetti Bread Bowls combine the comfort of cheesy baked spaghetti with a fun edible bread bowl, perfect for a hearty Italian-American meal. This recipe features tender pasta, savory marinara sauce, and melted mozzarella in crispy hollowed-out bread loaves, making for an impressive and satisfying dinner.
Ingredients
Scale
For the Bread Bowls and Pasta:
- 4 small round bread loaves (sourdough or Italian rolls)
- 12 oz spaghetti noodles
- 1 tablespoon salt (for pasta water)
- 2 tablespoons olive oil
For the Sauce and Toppings:
- 3 cups marinara sauce
- 1 pound ground beef or Italian sausage (optional)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- Prepare the bread bowls: Preheat the oven to 350°F (175°C). Slice the tops off each bread loaf and hollow out the centers, leaving a sturdy shell about 1/2 inch thick. Place the hollowed bread shells on a baking sheet and lightly toast them in the oven for 8–10 minutes to crisp the crust while you prepare the pasta.
- Cook the spaghetti: Bring a large pot of salted water to a boil (using 1 tablespoon salt). Cook the spaghetti noodles according to package directions until al dente. Drain well and toss with 2 tablespoons of olive oil to prevent sticking.
- Make the sauce: In a skillet over medium heat, cook the ground beef or Italian sausage (if using) until browned and fully cooked. Add the minced garlic, Italian seasoning, and red pepper flakes, cooking for 1-2 minutes until fragrant. Stir in the marinara sauce and let it simmer gently for about 5 minutes to develop flavors.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet with the sauce, tossing thoroughly to coat every strand with the rich marinara mixture.
- Fill the bread bowls: Spoon the spaghetti mixture generously into each toasted bread bowl shell, filling them up completely.
- Add cheese and bake: Sprinkle the shredded mozzarella and grated Parmesan cheese over the filled bread bowls. Bake in the oven for 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove from the oven and garnish with fresh basil or parsley leaves before serving warm for a deliciously hearty meal.
Notes
- For a vegetarian version, omit the meat and add sautéed vegetables like mushrooms, zucchini, or bell peppers to the sauce.
- Save the hollowed-out bread centers for dipping into extra marinara sauce or for making breadcrumbs.
- Use sourdough bread for a tangier flavor or Italian rolls for a traditional crusty texture.
- The recipe can be easily doubled to serve more guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bread bowl with spaghetti
- Calories: 670
- Sugar: 9g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 65mg
