Garlic Bread Spaghetti Bowl

This tasty spaghetti in garlic bread bowl combines two comfort food classics into one amazing meal that's fun to create and looks great when served. The crunchy, garlicky bread forms a delicious container for soft spaghetti covered in flavorful marinara and gooey cheese, making a dish your family will ask for again and again.

I came up with these bread bowls when my children went through their fussy eating stage. They couldn't resist the fun of eating pasta from a bowl they could munch on, and now they beg for these "pasta boats" almost every other week.

Ingredients

• Large round bread rolls: Go for firm sourdough or Italian rolls that won't collapse when hollowed out. Grab them fresh from a bakery for the best crunch.
• Olive oil: Splurge on quality extra virgin for tastier garlic butter.
• Garlic cloves: Nothing beats the smell of freshly minced garlic, but the jarred stuff works too if you're in a hurry.
• Unsalted butter: Lets you add just the right amount of salt to your garlic bread. Make sure it's completely melted for easier spreading.
• Dried herbs: Basil and oregano bring those classic Italian flavors that work magic with both the bread and pasta.
• Cooked spaghetti: Don't cook it too soft since it'll warm up more in the oven.
• Marinara sauce: Store bought is totally fine, but homemade takes this dish to another level.
• Parmesan cheese: Grate it yourself for smoother melting compared to the pre-packaged kind.
• Fresh parsley: Not must-have but adds nice green color and freshness when served.

Step-by-Step Instructions

Prepare the bread bowls:

Cut the tops off your rolls and gently scoop out the middles, keeping about half an inch of bread around the sides and bottom. Don't toss the bread pieces you removed, they're great for making croutons.

Create the garlic butter:

Stir together melted butter, olive oil, minced garlic, dried basil, dried oregano, black pepper, and salt until everything's mixed well. This fragrant blend will turn plain bread into mouthwatering garlic bread.

Brush and bake:

Paint the garlic butter mix all over the inside and outside of your hollow bread bowls. Set them on a baking sheet lined with parchment and bake at 375°F for 10 to 12 minutes until they get golden and crunchy.

Prepare the filling:

While your bread bowls are baking, cook the spaghetti following package directions until it's just tender. Drain it properly and mix with marinara sauce right away, making sure to coat all the noodles.

Fill the bowls:

When the bread bowls turn golden and crisp, stuff them with your saucy spaghetti. Pack it in a bit so you'll get bread and pasta in every bite. Sprinkle plenty of Parmesan on top of each one.

Melt the cheese:

Put the filled bread bowls back in the oven for another 5 to 7 minutes until the cheese gets completely melty and slightly golden.

Serve immediately:

Top with fresh parsley if you want and enjoy while everything's hot and crispy for the best taste and texture.

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What I love most about making this dish is seeing how people react when I bring it to the table. There's something really playful about eating from a bowl you can munch on that brings smiles to everyone's faces. My little girl once called these "the coolest dinner ever" and that pretty much locked their spot in our regular meal lineup.

Make Ahead Options

You can easily prep these spaghetti bread bowls ahead of time with a bit of planning. Hollow out your bread and mix up the garlic butter a day early, keeping them separate in the fridge. You can bake the empty bread bowls up to 8 hours before your meal, then just warm them quickly before adding pasta. The spaghetti and sauce can also be made in advance and heated up when you're ready to put everything together. This makes the whole thing perfect when you're having friends over and don't want to spend the whole time cooking.

Creative Variations

The standard recipe works as a jumping-off point for tons of tasty changes. Switch out marinara for creamy Alfredo and use fettuccine instead of spaghetti. Throw in some cooked mushrooms, spinach, or roasted red peppers for extra flavor and nutrients. If you're a meat fan, add cooked Italian sausage, ground beef, or leftover chicken. You might try a Greek twist with olives, feta, and a bit of lemon zest. Even the bread can be jazzed up by mixing tomato pesto or roasted garlic into your butter blend.

Serving Suggestions

These garlic bread bowls fill you up on their own, but a few simple sides can turn dinner into something special. Add a fresh Caesar salad or some arugula with just lemon juice and olive oil to cut through the richness. Offer a small dish of warm marinara on the side for dipping those crusty bread edges. For dinner parties, start with a plate of Italian meats, cheeses, and pickled veggies. These bowls work great for casual get-togethers where friends can add their own toppings from bowls of cheese, herbs, and red pepper flakes.

Pro Tips

• Cook your pasta just shy of done since it'll keep cooking in the hot bread bowls
• Don't skimp on the garlic butter for the outside of the bowls to get them really golden and crunchy
• Keep the scooped-out bread to make breadcrumbs or croutons later
• Let the filled bowls rest for 2 minutes after baking so they're easier to handle when eating

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Frequently Asked Questions

→ Can I prep these bowls early?

Sure! You can scoop out and pre-toast the bread up to 8 hours ahead. Store them in a sealed container on your countertop. When ready, add the filling and do the final baking just before serving for the best crunch and flavor.

→ Which bread type works the best?

Sturdy options like sourdough or round Italian rolls are ideal! Their firm crust holds up to the pasta filling. Try rolls about 5-6 inches wide for the perfect balance of size and crispiness.

→ Is it okay to swap spaghetti for different pasta?

Of course! You can use pasta like penne, rotini, or even fettuccine. Just cook it a little firmer than usual since it’ll finish cooking in the oven.

→ How can I stop the bread bowls from turning soggy?

Make sure the bread bowls are toasted well before adding filling. Keep the border about 1/2 inch thick and use less saucy pasta. The butter and olive oil coating also create a nice barrier to keep things crispy.

→ What can I serve alongside these bowls?

These are awesome on their own, but you could pair them with a fresh salad, roasted veggies, or even some antipasto. For lighter meals, serve smaller portions with a bowl of soup like tomato basil.

→ Can I make these bowls vegan or vegetarian?

To make it vegetarian, just use marinara without meat. For a vegan option, switch out butter for plant-based alternatives, swap the cheese for vegan Parmesan or nutritional yeast, and add in veggies to the pasta.