Spaghetti Garlic Bread Bowls (Printer-Friendly)

Crusty garlic bread bowls filled with saucy spaghetti and melted mozzarella for a handheld dinner option.

# What You’ll Need:

→ Bread

01 - 4 crusty white rolls (approximately 4 inches in diameter), firm crust and chewy texture
02 - 60 ml (4 tbsp) unsalted butter, melted
03 - 15 g (1 tbsp) garlic paste
04 - 15 g (1 tbsp) fresh parsley, finely chopped
05 - 15 g (1 tbsp) grated Parmesan cheese

→ Meat Sauce

06 - 450 g (1 lb) ground beef, fresh and high quality
07 - 1 small onion, finely diced (about 100 g)
08 - 2 garlic cloves, minced
09 - 15 ml (1 tbsp) olive oil
10 - 30 g (2 tbsp) tomato paste
11 - 120 ml (½ cup) red wine, optional but recommended
12 - 400 g (14 oz) passata (strained tomato puree)
13 - 120 ml (½ cup) beef stock
14 - 15 ml (1 tbsp) Worcestershire sauce
15 - 5 g (1 tsp) sugar
16 - 1 tsp dried oregano
17 - 5 g (1 tbsp) fresh basil, chopped
18 - 30 g (¼ cup) grated Parmesan cheese

→ Pasta

19 - 225 g (8 oz) spaghetti
20 - Water with salt (to taste, approx. 15 g kosher salt per 4 liters water)

→ Cheese Topping

21 - 150 g (1½ cups) shredded mozzarella cheese
22 - 15 g (2 tbsp) grated Parmesan cheese

# Steps to Make This:

01 - Heat olive oil over medium heat in a large skillet. Sauté diced onions until golden and soft, approximately 5 minutes. Add minced garlic, cook for 30 seconds until fragrant. Increase heat slightly and brown ground beef fully, creating crispy bits. Stir in tomato paste and cook until it darkens, about 2 minutes. Pour in red wine and reduce by half, scraping the pan to loosen browned bits. Add passata, beef stock, Worcestershire sauce, sugar, oregano, and fresh basil. Simmer gently for 25 minutes until thickened. Remove from heat and stir in Parmesan cheese until melted and incorporated.
02 - Preheat oven to 350°F (175°C). Using a sharp knife, cut a circle around the top of each roll and hollow out the inside, leaving a ½-inch thick shell. Combine melted butter, garlic paste, chopped parsley, and grated Parmesan. Brush this mixture thoroughly inside and outside each bread bowl to create a moisture barrier and enhance flavor.
03 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 2 minutes less than the package instructions for al dente texture. Drain without rinsing to preserve starch for better sauce adherence.
04 - Toss drained spaghetti into the meat sauce using tongs, ensuring even coating. Allow to rest for 5 minutes to slightly cool and absorb flavors before assembling.
05 - Place buttered bread bowls on a baking sheet lined with parchment paper. Use tongs to fill each bowl generously with the sauced spaghetti, pressing lightly but keeping the strands intact. Top each bowl evenly with shredded mozzarella cheese, ensuring cheese touches the edges, then sprinkle Parmesan on top.
06 - Bake in the preheated oven at 350°F (175°C) for 8 to 10 minutes, until the bread edges turn golden and crispy and the cheese melts thoroughly. Switch oven to broil and broil for 1 to 2 minutes to brown and bubble the cheese topping, watching carefully to avoid burning. Remove and let rest for a few minutes before serving to avoid burns from molten cheese.

# Additional Notes:

01 - For best results, consume bread bowls within 20 minutes of baking to maintain contrasting textures of crispy exterior and soft interior.
02 - Preparing the meat sauce a day ahead enhances depth of flavor.
03 - Using crusty Portuguese or sourdough rolls improves structural integrity during baking.

Go Back