These Spaghetti Garlic Bread Bowls are a fun, hearty, and cheesy twist on a classic dinner that the whole family will love. Combining the comfort of a rich spaghetti bolognese with the satisfying crunch of garlic bread, this recipe is surprisingly simple to put together for a weeknight treat. If you are looking for a creative way to serve pasta that feels like a special occasion, these edible bread bowls are the perfect solution.
Table of Contents
Why You Will Love This Recipe
There is so much to love about this creative mash-up of two Italian-inspired favorites. First, it is a saucier and quicker version of a traditional bolognese, making it ideal for busy evenings. Second, the use of crusty rolls ensures a satisfying texture that holds up against the juicy meat sauce. Finally, it is incredibly customizable; you can adjust the cheese levels or the herbs to suit your personal preference, all while enjoying the novelty of eating your “bowl” along with your meal.
Ingredients for Spaghetti Garlic Bread Bowls
- 500g / 1lb Minced/Ground Beef (12% fat recommended)
- 200g / 7oz Spaghetti
- 6 Crusty White Rolls (firm and hollow-sounding)
- 1 medium White Onion, finely diced
- 2 cloves of Garlic, finely diced (for the sauce)
- 1 heaped tbsp Tomato Puree (Tomato Paste)
- 80ml / 1/3 cup Red Wine (or extra beef stock)
- 500g / 2 cups Tomato Passata
- 240ml / 1 cup Beef Stock
- 1/2 tbsp Worcestershire Sauce
- 1/2 bunch Fresh Basil, finely diced
- 1/2 tsp Dried Oregano
- 1/2 tsp Sugar
- 20g / 1/4 cup Freshly grated Parmesan (for the sauce)
- Salt and Black Pepper, to taste
- Drizzle of Olive Oil
- 100g / 7 tbsp Butter, melted
- 30g / 1oz Parmesan (freshly grated/dusty variety for the butter)
- 1 heaped tbsp Fresh Parsley, finely diced (plus more for garnish)
- 3 cloves of Garlic, minced and mashed into a paste (for the butter)
- 200g / 2 cups Shredded Mozzarella
Step-by-Step Instructions
- Sauté the Aromatics: Add a drizzle of olive oil to a large pan over medium heat. Add the diced onion and fry until it softens and turns golden. Stir in the diced garlic and fry for about 20 seconds until fragrant.
- Brown the Beef: Add the ground beef to the pan. Fry until browned all over, using a wooden spoon to break up the meat as it cooks. If using high-fat beef, drain off any excess liquid at this stage.
- Build the Sauce: Stir in the tomato puree and fry for one minute. Pour in the red wine and simmer for two minutes to reduce. Add the passata, beef stock, Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper.
- Simmer: Bring the sauce to a simmer, then lower the heat. Let it cook for approximately 25 minutes until the sauce has thickened. Stir in the 20g of parmesan and adjust seasoning if necessary.
- Prepare the Pasta and Oven: While the sauce simmers, cook the spaghetti in salted boiling water until al dente (usually about 8 minutes). Preheat your oven to 180C/350F.
- Prep the Bread Bowls: Slice the tops off the crusty rolls and gut out the centers. Press the remaining bread against the sides to create a sturdy “wall.” Place the rolls on a lined baking tray.
- Apply Garlic Butter: In a small bowl, combine the melted butter, garlic paste, parsley, and 30g of parmesan. Brush this mixture generously over the inside and outside of the rolls.
- Assemble: Use tongs to transfer the cooked spaghetti directly into the meat sauce. Toss to combine. Stuff the spaghetti into the bread bowls, ensuring you finish with a layer of sauce on top to prevent the pasta from drying out.
- Bake: Top each bowl with shredded mozzarella. Bake in the oven for 8 to 10 minutes until the bread is crisp and the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley and serve immediately while the cheese is gooey.
Expert Tips for the Best Bread Bowls
To ensure your Spaghetti Garlic Bread Bowls turn out perfectly, always choose the right bread. You need firm, crusty white rolls that sound hollow when tapped. If the rolls feel too soft, they may collapse or become soggy; you can pre-bake soft rolls for 5 minutes at 180C/350F to firm them up before filling.
Another pro tip is to keep the sauce slightly wetter than a standard bolognese. Since the bread and the oven heat will absorb some moisture, a saucier filling ensures the pasta remains juicy. Finally, when stuffing the bowls, make sure the top layer is sauce and cheese rather than bare noodles, which can become brittle and hard in the oven.
Variations and Substitutions
If you want to change things up, you can easily swap the ground beef for ground turkey or chicken for a leaner option. For a vegetarian version, use a lentil-based ragu or meatless crumbles. If you do not have red wine on hand, simply substitute it with an equal amount of beef stock. You can also experiment with different cheeses, such as using a sharp cheddar or a provolone blend instead of mozzarella for a different flavor profile.
Serving Suggestions
These bread bowls are a complete meal on their own, but they pair beautifully with a crisp green salad dressed in a light vinaigrette to cut through the richness of the cheese and beef. You could also serve them alongside some roasted vegetables like broccolini or asparagus. Since the recipe uses the centers of the rolls, don’t let them go to waste! You can serve the toasted bread “innards” on the side for extra dipping.
Storage, Freezing, and Reheating
It is best to store the meat sauce and garlic butter separately if you are making this ahead of time. The assembled bowls do not store well as the bread will eventually become soggy. The meat sauce can be kept in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
To reheat leftovers, it is best to use the oven. Place the bread bowl in the oven at 170C/340F for about 10-12 minutes until heated through. Using a microwave is not recommended as it will make the bread chewy and soft rather than crispy.
Nutrition Information
| Nutrient | Amount Per Serving (1 Bowl) |
|---|---|
| Calories | 646 kcal |
| Carbohydrates | 46.9g |
| Protein | 35.31g |
| Total Fat | 34.14g |
| Saturated Fat | 18.061g |
| Sodium | 770mg |
| Fiber | 3.6g |
| Sugar | 5.28g |
Spaghetti Garlic Bread Bowls
Ingredients
Equipment
Method
- Sauté the Aromatics: Add a drizzle of olive oil to a large pan over medium heat. Add the diced onion and fry until it softens and turns golden. Stir in the diced garlic and fry for about 20 seconds until fragrant.drizzle Olive Oil, 1 medium White Onion, 2 cloves Garlic
- Brown the Beef: Add the ground beef to the pan. Fry until browned all over, using a wooden spoon to break up the meat as it cooks. If using high-fat beef, drain off any excess liquid at this stage.500 g Minced/Ground Beef
- Build the Sauce: Stir in the tomato puree and fry for one minute. Pour in the red wine and simmer for two minutes to reduce. Add the passata, beef stock, Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper.1 heaped tbsp Tomato Puree (Tomato Paste), 80 ml Red Wine, 500 g Tomato Passata, 240 ml Beef Stock, 1/2 tbsp Worcestershire Sauce, 1/2 bunch Fresh Basil, 1/2 tsp Dried Oregano, 1/2 tsp Sugar, Salt and Black Pepper
- Simmer: Bring the sauce to a simmer, then lower the heat. Let it cook for approximately 25 minutes until the sauce has thickened. Stir in the 20g of parmesan and adjust seasoning if necessary.20 g Freshly grated Parmesan
- Prepare the Pasta and Oven: While the sauce simmers, cook the spaghetti in salted boiling water until al dente (usually about 8 minutes). Preheat your oven to 180C/350F.200 g Spaghetti
- Prep the Bread Bowls: Slice the tops off the crusty rolls and gut out the centers. Press the remaining bread against the sides to create a sturdy “wall.” Place the rolls on a lined baking tray.6 Crusty White Rolls
- Apply Garlic Butter: In a small bowl, combine the melted butter, garlic paste, parsley, and 30g of parmesan. Brush this mixture generously over the inside and outside of the rolls.100 g Butter, 3 cloves Garlic, 30 g Parmesan, 1 heaped tbsp Fresh Parsley
- Assemble: Use tongs to transfer the cooked spaghetti directly into the meat sauce. Toss to combine. Stuff the spaghetti into the bread bowls, ensuring you finish with a layer of sauce on top to prevent the pasta from drying out.
- Bake: Top each bowl with shredded mozzarella. Bake in the oven for 8 to 10 minutes until the bread is crisp and the cheese is melted and bubbly.200 g Shredded Mozzarella
- Garnish and Serve: Sprinkle with fresh parsley and serve immediately while the cheese is gooey.1 heaped tbsp Fresh Parsley
Notes
Frequently Asked Questions
Can I make these ahead of time?
You can prepare the meat sauce and the garlic butter up to two days in advance. However, do not assemble the actual bread bowls until you are ready to bake and serve them, otherwise, the bread will soak up the sauce and lose its crunch.
What can I do with the excess bread from the centers?
The best way to use the leftover bread is to blitz it in a food processor to create homemade breadcrumbs. You can store these in the freezer and use them later for meatballs, breading chicken, or topping casseroles.
How do I prevent the bread bowls from going soggy?
The key is using crusty, firm rolls and ensuring you press the inner bread firmly against the sides to create a “wall.” Brushing the inside with garlic butter also creates a slight barrier that helps keep the bread crisp while it bakes.
Can I use a different type of pasta?
While spaghetti is traditional for this recipe, short pasta shapes like penne or fusilli also work well and can sometimes be easier to stuff into the rolls.