Name: Spaghetti Garlic Bread Bowls Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 6 crusty white rolls; 1/2 cup melted butter; 2 garlic cloves, made into paste; 1 tablespoon fresh parsley, chopped; 2 tablespoons grated Parmesan cheese; 1 lb ground beef; 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1/2 cup red wine; 2 cups tomato passata; 1 cup beef stock; 1/2 tablespoon Worcestershire sauce; 1/2 teaspoon sugar; 1/2 teaspoon dried oregano; 1/2 cup fresh basil, chopped; 6 tablespoons grated Parmesan cheese; Olive oil for cooking; 8 oz spaghetti; 2 cups shredded mozzarella cheese

Ingredients

6 crusty white rolls

1/2 cup melted butter

2 garlic cloves, made into paste

1 tablespoon fresh parsley, chopped

2 tablespoons grated Parmesan cheese

1 lb ground beef

1 medium onion, diced

3 garlic cloves, minced

1 tablespoon tomato paste

1/2 cup red wine

2 cups tomato passata

1 cup beef stock

1/2 tablespoon Worcestershire sauce

1/2 teaspoon sugar

1/2 teaspoon dried oregano

1/2 cup fresh basil, chopped

6 tablespoons grated Parmesan cheese

Olive oil for cooking

8 oz spaghetti

2 cups shredded mozzarella cheese

Instructions

Step 1: Heat olive oil in a large pan over medium heat. Add diced onion and cook until golden and soft, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.

Step 2: Stir in tomato paste and cook for 1-2 minutes until darkened. Pour in red wine and simmer for 2 minutes to reduce slightly. Add tomato passata, beef stock, Worcestershire sauce, sugar, dried oregano, and most of the fresh basil. Lower heat and simmer for 25 minutes until sauce thickens. Stir in Parmesan cheese and remove from heat.

Step 3: Preheat oven to 350°F (175°C). Cut the tops off the crusty rolls and hollow them out, leaving about a 1/2-inch thick shell. In a bowl, combine melted butter, garlic paste, chopped parsley, and Parmesan cheese. Thoroughly brush this mixture inside and outside each bread bowl.

Step 4: Boil a large pot of salted water. Cook spaghetti according to package instructions until al dente. Drain without rinsing, then immediately toss the spaghetti in the meat sauce to coat evenly. Let sit for 5 minutes to absorb flavors.

Step 5: Place the prepared bread bowls on a baking sheet. Fill each one with the saucy spaghetti, pressing gently to pack the noodles inside. Generously top with shredded mozzarella cheese and sprinkle Parmesan over the top.

Step 6: Bake in the preheated oven for 8-10 minutes until the bread edges are golden and the cheese has melted. Switch the oven to broil and broil for 1-2 minutes to brown the cheese, watching carefully to avoid burning. Remove from oven and let rest for a few minutes. Garnish with the remaining fresh basil before serving.

Tips & Variations

For a vegetarian version, substitute ground beef with sautéed mushrooms or a plant-based meat alternative.

Use fresh garlic cloves for a more intense flavor in the garlic butter mixture.

Try adding red pepper flakes to the sauce for a spicy kick.

Choose sourdough or ciabatta rolls if you prefer a different bread texture.

FAQs

Can I make the meat sauce ahead of time?

Yes, the meat sauce can be prepared a day in advance and refrigerated. Reheat gently on the stove before tossing with the spaghetti and assembling the bowls.

What type of rolls work best for this recipe?

Crusty white rolls like Italian or French rolls hold up well when hollowed out and stuffed. Avoid very soft or thin rolls, as they may become soggy during baking.