Spaghetti Garlic Bread Bowls: A Carbtastic Dream Come True 🥖🍝

Ever had that moment when you’re craving spaghetti, but also, like, *really* craving garlic bread? Ugh, same! So, I was like, what if I just combined them? And BOOM! Spaghetti Garlic Bread Bowls were born! Seriously, they’re a party for your taste buds.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this: we’re in the grocery store, and I’m like, “Okay, we gotta grab some stuff!” The list is a little chaotic. You’ll need olive oil (get the good stuff, trust me), a medium white onion (don’t cry on me!), and like, a couple of garlic cloves (or 3 if you’re feeling wild).

Then, ground beef—500 grams of that 12% fat goodness. Tomato puree? Yes, please! Oh, and red apple vinegar! I know, sounds fancy, but it’s magic.

Now for the sauce: we gotta have passata and beef stock. Don’t forget the Worcestershire sauce, like, half a tablespoon. Oh! Fresh basil if you can find it, dried oregano, sugar (just a pinch!), and freshly grated parmesan – because life’s too short for the fake stuff.

Now, for the star of the show: spaghetti! Grab 200 grams of that. And those crusty white rolls? Six of ’em! You’re gonna hollow those babies out. Butter – melted, obviously. And more parmesan for the butter mix! Plus, mozzarella to melt on top (duh).

So Here’s Why I Make This Constantly

Okay, so here’s the deal. I first made these for my friends’ game night. Picture it: my place, snacks everywhere, and me trying to impress. I was panicking, and then I thought… why not just put spaghetti in a bread bowl?

So I whipped these up—you should’ve seen their faces! 😂 It was like a culinary lightbulb moment. They devoured them. LITERALLY, like, I barely got a bite! The cheese was bubbling, the garlic wafting through the air — it was absolute *chaos* in the best way. Now it’s become my go-to for any gathering. Plus, it’s just fun to eat, right?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The *one* trick that’ll take your bread bowls from good to, like, “OMG, I need this recipe!” is that butter-garlic-parmesan mix. Seriously, brush it all over the inside and outside of the rolls. It gives them that crispy, golden edge and just adds *so much flavor*. You’ll thank me later!

Don’t Mess This Up (My Top Tips)

1. Whatever you do, don’t overcook the spaghetti! Nobody likes mushy pasta. Seriously, aim for al dente and then toss it directly into that bubbling sauce.

2. When you’re hollowing out the rolls, be gentle! You don’t want any holes; otherwise, all that glorious pasta sauce will leak out. 😱

3. Check your cheese! I mean, if it’s not bubbling and golden, did you really even cook it?

How to Keep Them From Disappearing (Or, How to Store Them)

Good luck with leftovers, lol! But if you manage to save any, pop ’em in an airtight container. Just know that the bread won’t stay as crispy, but a quick blast in the oven will help revive them.

If You Liked This, You’ll Probably Like These Too

Oh, and if you enjoyed these, you’ve gotta try my Cheesy Baked Ziti or the Classic Meatball Subs! Both are super cozy and sure to impress.

Alright, so what’s your go-to comfort food? I’m always looking for new ideas to try out! 🍽️💖

Spaghetti Garlic Bread Bowls

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Spaghetti Garlic Bread Bowls deliver a delicious twist on the classic spaghetti dinner. Imagine hearty spaghetti nestled inside crispy, garlicky bread bowls, topped with gooey melted mozzarella and fresh herbs. Perfect for family dinners or entertaining friends, this dish transforms a traditional meal into a fun and filling experience that everyone will love.

Author: XXXXX
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Main Dishes
Method: Baking
Cuisine: Italian-Fusion

Ingredients

Scale

2 tbsp olive oil
1 medium white onion, finely diced
2 garlic cloves, finely diced
500g ground beef (12% fat)
1 tbsp tomato puree
80ml red apple vinegar
500g tomato passata
240ml beef stock
½ tbsp Worcestershire sauce
½ bunch fresh basil, chopped
½ tsp dried oregano
½ tsp sugar
20g freshly grated parmesan cheese
200g spaghetti
6 crusty white rolls
100g butter, melted
30g parmesan cheese for butter
1 tbsp fresh parsley, finely chopped
3 garlic cloves, made into paste
200g mozzarella cheese, shredded

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Instructions

Heat olive oil in a pan over medium heat. Sauté the diced onion until golden, then add garlic. Add ground beef and brown evenly before mixing in tomato puree.
Stir in the apple vinegar; let it reduce slightly. Then add passata, beef stock, Worcestershire sauce, herbs, and sugar. Simmer for about 25 minutes until thickened. Finish by stirring in grated parmesan.
While simmering, cut the tops off the rolls and hollow out the insides. Combine melted butter with garlic paste, parsley, and additional parmesan. Brush this mixture inside and outside of each roll.
Cook spaghetti according to package instructions until al dente. Drain and immediately toss with the meat sauce.
Fill each hollowed roll with the spaghetti mixture and top generously with shredded mozzarella.
Bake in a preheated oven at 350°F (175°C) for about 8–10 minutes until the bread is crisp and cheese melts; optionally broil to brown the cheese.