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Close-up of an Easy Spaghetti Garlic Bread Bowl overflowing with spaghetti, meat sauce, and melted cheese, garnished with parsley.

Easy Spaghetti Garlic Bread Bowls

A simple and delicious recipe for spaghetti served in edible garlic bread bowls, perfect for a fun and satisfying meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Italian, Western
Calories: 646
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spaghetti
  • Olive Oil drizzle
  • 1 White Onion finely diced
  • 2 Garlic finely diced
  • 500 g Minced/Ground Beef 12% fat recommended
  • 1 heaped tbsp Tomato Puree Tomato Paste in US
  • 80 ml Red Wine sub more beef stock
  • 500 g Tomato Passata pureed/strained tomatoes in US
  • 240 ml Beef Stock
  • 0.5 tbsp Worcestershire Sauce
  • 0.5 bunch Fresh Basil finely diced
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Sugar
  • 20 g Parmesan freshly grated
  • Salt & Black Pepper as needed
  • 200 g Spaghetti
Bowls
  • 6 x Crusty White Rolls firm and crusty, about 12cm/4.5-5" wide
  • 100 g Butter melted
  • 30 g Parmesan freshly grated
  • 1 heaped tbsp Fresh Parsley very finely diced, plus more to garnish
  • 3 cloves Garlic finely grated/minced then mashed into a paste
  • 200 g shredded Mozzarella or as needed

Equipment

  • Sharp Knife & Chopping Board
  • Large Pan & Wooden Spoon
  • Large Pot & Tongs
  • Jug
  • Fine Cheese Grater
  • Bread Knife
  • Small Ramekin
  • Brush
  • Large Tray

Method
 

  1. Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it starts to soften and turn golden, then add the garlic and fry for 20 seconds. Add the beef and fry until browned all over, breaking it up with your wooden spoon.
  2. Stir in the tomato puree and fry for a minute. Pour in the wine and simmer for a couple of minutes to reduce. Pour in the passata and stock, then stir in the Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper. Bring to a simmer, then lower the heat and simmer for around 25 minutes until the sauce thickens. Stir in the parmesan, then check and adjust seasoning if needed.
  3. With around 8 minutes left before the sauce is done, add the spaghetti to salted boiling water and cook until al dente. Preheat your oven to 180C/350F.
  4. While the spaghetti cooks, slice the tops off the rolls and gut out most of the centre. Squish around the outside to help build a protective wall. Place the rolls on a large baking tray. In a small pot or ramekin, combine the butter, garlic, parsley, and parmesan. Brush the inside and outside of the rolls with this mixture.
  5. Once the spaghetti is al dente, use tongs to transfer it straight from the pot into the sauce and toss to combine. Add the spaghetti mixture into the prepared rolls, ensuring you finish with some sauce to prevent the spaghetti from burning or drying out. Top with mozzarella.
  6. Bake in the oven for 8-10 minutes, or until the bread is crisp and the cheese has melted. You can also use the grill/broiler for the last minute to crisp the cheese.
  7. Garnish with parsley, then serve and enjoy!

Nutrition

Calories: 646kcalCarbohydrates: 46.9gProtein: 35.31gFat: 34.14gSaturated Fat: 18.061gCholesterol: 123mgSodium: 770mgPotassium: 773mgFiber: 3.6gSugar: 5.28gVitamin A: 1545IUVitamin C: 15mgCalcium: 337mgIron: 4.84mg

Notes

If using very fatty mince, drain off the fat before stirring in the tomato puree. Ensure your rolls are firm and crusty to maintain their structure. If concerned about softness, bake the hollowed-out rolls at 180C/350F for 5 minutes to firm them up. You can blitz the excess bread from the rolls to use as breadcrumbs later. The meat sauce can be made ahead and reheated; loosen with pasta water if needed. The garlic butter can also be prepared in advance.

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