Spaghetti Garlic Bread Bowls (Printer-friendly)

Crispy garlic bread bowls filled with classic spaghetti and marinara sauce for a fun twist on comfort food.

# What you'll need:

→ For the Garlic Bread Bowls

01 - 4 small round bread loaves (about 5-inch diameter; sourdough or Italian work well)
02 - 4 tbsp unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1/4 tsp salt
06 - 2 tbsp grated Parmesan cheese (optional)

→ For the Spaghetti

07 - 8 oz spaghetti
08 - 2 tbsp olive oil
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 cups marinara sauce
12 - 1/2 tsp dried oregano
13 - 1/4 tsp black pepper
14 - 1/2 tsp salt (as needed)
15 - 1/4 cup grated mozzarella cheese (optional)
16 - Fresh basil leaves, for garnish

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice the tops off each bread loaf and hollow out the centers, leaving about 1/2-inch thick walls and base to form bowls. Reserve the removed bread for another use.
03 - Mix softened butter with minced garlic, parsley, salt, and Parmesan (if using). Spread this mixture evenly inside each bread bowl and on the cut edges.
04 - Place bowls on the prepared baking sheet. Bake for 10–12 minutes until golden and crisp. Set aside.
05 - Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
06 - In a large skillet, heat olive oil over medium heat. Add onion and sauté 2–3 minutes until translucent. Add garlic and cook 1 minute more.
07 - Pour in marinara sauce, oregano, pepper, and salt. Simmer for 5–7 minutes.
08 - Add cooked spaghetti to the sauce. Toss well to coat.
09 - Fill each garlic bread bowl with spaghetti mixture. Top with mozzarella (if using). Return bowls to oven and bake an additional 5–7 minutes, until cheese melts and filling is heated through.
10 - Garnish with fresh basil before serving.

# Expert Tips:

01 -
  • Everything you love about spaghetti and garlic bread combined into one handheld meal
  • Kids go absolutely wild for eating out of bread bowls at dinner
  • The crispy garlicky edges soak up sauce in ways regular garlic bread never could
02 -
  • Don't hollow out the bread too thin or the sauce will soak through and make a mess on your plate
  • The bread bowls continue to soften as they sit, so serve them right after that final bake for the best texture
  • If the spaghetti feels too dry after tossing with sauce, add a splash of that pasta water you saved
03 -
  • Wrap the outside of bread bowls with foil for the first bake if they're browning too fast
  • Let the garlic butter soften completely at room temperature for the smoothest spreading

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