Garlic Bread Spaghetti Bowl (Print Version)
# Ingredients:
→ Bread Bowl Base
01 -
Four large round sourdough or Italian bread rolls
02 -
2 tablespoons of olive oil
03 -
Four minced garlic cloves
04 -
1/4 cup of melted unsalted butter
05 -
Half a teaspoon each of dried basil and oregano
06 -
A pinch of salt to your taste
07 -
1/4 teaspoon of black pepper
→ Spaghetti Filling and Toppings
08 -
2 cups of spaghetti cooked until it’s just tender
09 -
1 and a half cups of marinara sauce, homemade or store-bought
10 -
Half a cup of grated Parmesan
11 -
Optional: Fresh parsley for sprinkling on top
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it preheat. Cut off the tops of the bread rolls, then scoop out the middle, leaving about half an inch along the edges.
02 -
Combine the melted butter, olive oil, garlic, oregano, basil, salt, and black pepper in a small bowl. Use this blend to coat both the inside and outside of the bread rolls.
03 -
Line a baking tray with parchment paper and set the rolls on it. Bake them for 10 to 12 minutes, or until they turn crispy and golden.
04 -
While the bread is in the oven, cook the spaghetti as the package instructs. Drain it and mix it with marinara sauce so it’s fully coated.
05 -
Stuff the bread bowls with the spaghetti, pressing it down gently. Sprinkle Parmesan cheese generously over the top.
06 -
Pop the filled bowls back into the oven for 5 to 7 minutes, letting the cheese melt perfectly.
07 -
Take the bowls out of the oven, add parsley on top if you like, and dish them out immediately.
# Notes:
01 -
For some crunch, toss in chopped almonds or walnuts before baking the bread bowls.
02 -
Keep leftovers in the fridge for a couple of days, but reheating in the oven makes them taste the best.
03 -
If you want a bolder taste, swap the Parmesan with blue cheese or feta.