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Spaghetti Garlic Bread Bowls

Spaghetti Garlic Bread Bowls

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 646
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • drizzle Olive Oil
  • 1 medium White Onion finely diced
  • 2 cloves Garlic finely diced
  • 500 g Minced/Ground Beef 12% fat recommended
  • 1 heaped tbsp Tomato Puree (Tomato Paste)
  • 80 ml Red Wine or extra beef stock
  • 500 g Tomato Passata
  • 240 ml Beef Stock
  • 1/2 tbsp Worcestershire Sauce
  • 1/2 bunch Fresh Basil finely diced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sugar
  • 20 g Freshly grated Parmesan
  • Salt and Black Pepper to taste
  • 200 g Spaghetti
Garlic Bread Bowls
  • 6 Crusty White Rolls firm and hollow-sounding
  • 100 g Butter melted
  • 3 cloves Garlic minced and mashed into a paste
  • 30 g Parmesan freshly grated/dusty variety
  • 1 heaped tbsp Fresh Parsley finely diced, plus more for garnish
  • 200 g Shredded Mozzarella

Equipment

  • Large Pan
  • Baking Tray
  • Small Bowl
  • Tongs

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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.
  9. 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
  10. Garnish and Serve: Sprinkle with fresh parsley and serve immediately while the cheese is gooey.
    1 heaped tbsp Fresh Parsley

Notes

Always choose firm, crusty white rolls that sound hollow when tapped to prevent them from becoming soggy. Keep the sauce slightly wetter than a standard bolognese to ensure the pasta remains juicy after baking.