Name: Spaghetti Garlic Bread Bowls Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian-Fusion
Ingredients: Olive oil for cooking; 1 medium white onion, finely diced; 2 garlic cloves, finely diced; 500g ground beef (12% fat); 1 tablespoon tomato puree; 80ml red wine; 500g tomato passata; 240ml beef stock; ½ tablespoon Worcestershire sauce; ½ bunch fresh basil, chopped; ½ teaspoon dried oregano; ½ teaspoon sugar; 20g freshly grated parmesan; 200g spaghetti; 6 crusty white rolls; 100g butter, melted; 30g parmesan for butter; 1 tablespoon fresh parsley, finely chopped; 3 garlic cloves, made into paste; 200g mozzarella, shredded

Jump to Recipe

If you’re ready to embrace true cozy comfort food with an irresistible twist, you simply have to try Spaghetti Garlic Bread Bowls. Imagine perfectly al dente spaghetti, tossed in a luscious homemade beef ragu, then nestled inside crisp, buttery garlic bread bowls and smothered with gooey mozzarella—every spoonful is a celebration of two iconic Italian flavors. Whether you’re hosting friends or seeking a family dinner that makes everyone beam, this dish is savory, dramatic, and absolutely unforgettable.

Spaghetti Garlic Bread Bowls Recipe - Recipe Image

Ingredients You’ll Need

The magic of Spaghetti Garlic Bread Bowls comes from a handful of thoughtful ingredients. Each element is carefully selected to contribute flavor, richness, or that all-important texture—creating a dish that’s so much more than just the sum of its parts.

Olive oil for cooking: The base for sautéing your aromatics, olive oil brings subtle fruitiness to your sauce.
1 medium white onion, finely diced: Onion provides natural sweetness and depth to the meat sauce.
2 garlic cloves, finely diced: Fresh garlic infuses the sauce with that classic, punchy aroma.
500g ground beef (12% fat): Just the right amount of fat keeps the ragu flavorful, moist, and never greasy.
1 tablespoon tomato puree: This concentrated tomato paste adds intensity and deep red color.
80ml red wine: A splash of wine deglazes the pan and gives the sauce complex, subtle acidity.
500g tomato passata: Smooth, seedless tomato passata is key for a velvety, dynamic sauce.
240ml beef stock: Lends hearty flavor and ensures the sauce simmers into rich perfection.
½ tablespoon Worcestershire sauce: Adds an umami kick that makes the meat “pop.”
½ bunch fresh basil, chopped: Basil’s freshness balances the deep notes of beef and tomato.
½ teaspoon dried oregano: For that true Italian herb flair, oregano can’t be skipped.
½ teaspoon sugar: Just a pinch balances acidity and brings the sauce together.
20g freshly grated parmesan: A sprinkle at the end melts into the sauce for extra body and nutty flavor.
200g spaghetti: Spaghetti is a classic—long strands catch the meat sauce beautifully.
6 crusty white rolls: Use rolls with a sturdy shell—they’re the foundation of your edible bowls!
100g butter, melted: Rich melted butter will soak into every nook of your bread bowls.
30g parmesan for butter: Parmesan in the garlic butter brings extra umami and color when baked.
1 tablespoon fresh parsley, finely chopped: Parsley lifts the flavor and adds a dash of green.
3 garlic cloves, made into paste: Creamy garlic paste means maximum garlicky goodness in every bite.
200g mozzarella, shredded: The grand finale—gooey, stretchy cheese makes these bowls utterly craveable.

How to Make Spaghetti Garlic Bread Bowls

Step 1: Start the Sauce

Begin by heating a generous glug of olive oil in a large skillet over medium heat. Add your diced onion and sauté until it’s golden and sweet—this is where the sauce gets its lovely depth. Stir in the garlic and let it become fragrant, being careful not to brown it. Next, crumble in the ground beef, breaking it up as it cooks. Once the beef is mostly browned, stir through the tomato puree so it coats the meat completely, infusing the ragu with concentrated tomato flavor.

Step 2: Finish the Sauce

Increase the heat slightly and splash in the red wine, scraping up any tasty brown bits from the pan. Let the wine simmer for a couple of minutes so it reduces and intensifies. Now pour in the tomato passata and beef stock, followed by Worcestershire sauce, basil, oregano, and that tiny touch of sugar. Stir to combine, bring to a gentle bubble, then let the sauce simmer uncovered for about 25 minutes. The texture should be thick and rich, not watery. Off the heat, mix in the grated parmesan, tasting for salt and richness.

Step 3: Prepare the Bread Bowls

While the sauce simmers, focus on the rolls. Using a sharp bread knife, carefully slice a “lid” from each roll and scoop out most of the inside, leaving a sturdy shell—think of them as your soon-to-be delicious edible bowls. In a small bowl, combine the melted butter, parmesan, parsley, and luscious garlic paste. Brush this garlicky, herby butter inside and outside every roll, ensuring every bite will be rich and fragrant. Arrange the prepared rolls and lids on a lined baking sheet.

Step 4: Cook the Pasta

Bring a large pot of salted water to a boil and drop in your spaghetti. Cook until just al dente—it will finish cooking in the oven, so don’t overcook. Transfer the drained spaghetti directly into the simmering sauce, tossing gently to coat each strand. (If your sauce is especially thick, add a splash of pasta water until it’s silky and clings perfectly to the noodles.)

Step 5: Assemble the Spaghetti Garlic Bread Bowls

Spoon a hearty serving of the sauced spaghetti into each bread bowl, making sure there’s a generous layer of beef ragu on top. Sprinkle each with a generous amount of shredded mozzarella; don’t worry if a little cascades down the sides! Replace the roll “lids” alongside the bowls, so they get toasty, too.

Step 6: Bake and Broil

Pop the filled bread bowls and their lids into a preheated 350°F oven. Bake for 8 to 10 minutes, or until the bread is crispy and the cheese melts alluringly. For that extra golden topping, give the bowls a quick blast under the broiler for just a minute or two (keep a close eye so the cheese doesn’t burn). Serve hot, bread lids included for glorious dunking.

How to Serve Spaghetti Garlic Bread Bowls

Garnishes

For an extra flourish, shower your piping-hot Spaghetti Garlic Bread Bowls with more fresh parsley, a final sprinkle of parmesan, or handfuls of basil leaves. A drizzle of your best olive oil just before serving brings a gorgeous sheen and a boost of flavor.

Side Dishes

While these bowls are totally filling on their own, a crisp green salad with a lemony dressing adds brightness. Roasted broccoli, grilled zucchini, or even a quick tomato salad all bring freshness and round out the meal in the most satisfying way.

Creative Ways to Present

For a playful dinner party, serve Spaghetti Garlic Bread Bowls on rustic wooden boards or arrange them as “edible centerpieces” on your table. For kids, try mini bread rolls for adorable, kid-sized bowls. You can even set up a little “toppings buffet” with chili flakes, chopped herbs, or flavored oils to let guests finish their own bowls.

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti Garlic Bread Bowls can be nestled into an airtight container or wrapped in foil. The bread will soften a bit overnight, but the flavors deepen and meld beautifully. Keep them in the fridge for up to two days for best results.

Freezing

For longer storage, freeze just the beef sauce in a lidded container for up to three months. If you want to freeze assembled bowls, tightly wrap each (unbaked) in foil and pop them into a freezer bag—just know the texture will be a little softer after thawing. Thaw overnight before baking.

Reheating

To revive refrigerated Spaghetti Garlic Bread Bowls, bake at 350°F until heated through and the cheese is bubbling again, about 15 minutes. For a crispy finish, give them a minute or two under the broiler at the end. If using the microwave, the bread will soften, but it’s still seriously comforting.

FAQs

What type of bread works best for Spaghetti Garlic Bread Bowls?

A firm, crusty white roll is ideal—think of that satisfying hollow sound when you tap it. Avoid soft sandwich-style rolls, which can get soggy or collapse. Day-old bakery rolls often work perfectly!

Can I make Spaghetti Garlic Bread Bowls vegetarian?

Absolutely! Swap the beef for plant-based ground “meat” or cooked lentils, and use vegetable broth instead of beef stock. The rest of the flavors and technique can stay exactly the same.

How do I keep the bread bowls from getting soggy?

Brushing both the inside and outside of the bread bowls with garlic butter helps create a barrier. Make sure your sauce is thick, not watery, and don’t let filled bowls sit too long before baking and serving.

What can I do with the bread I scoop out?

Don’t toss those bread middles! Cube and toast for croutons, blitz for breadcrumbs, or use as a casserole topping. You can even freeze the extras for later use.

Can I use a different type of cheese?

Definitely! Mozzarella is classic for that stretchy, melty layer, but provolone, cheddar, or an Italian blend all melt beautifully. For extra flavor, add a handful of pepper jack or a dusting of pecorino on top.

Final Thoughts

There’s just something magical about serving dinner right inside a crusty, golden bread bowl—and with Spaghetti Garlic Bread Bowls, you’ll win over every pasta lover at the table. It’s playful, satisfying, and sure to spark smiles, so grab your apron and treat yourself to this fun twist on a comforting classic!

Spaghetti Garlic Bread Bowls Recipe

★★★★★

4.8 from 25 reviews

Author: Lily
Total Time: 75 minutes
Yield: 6 servings (6 bread bowls) 1x
Diet: Halal

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Description

Turn crusty rolls into edible bowls filled with meat sauce spaghetti and topped with melted cheese. The bread gets brushed with garlic butter for extra flavor.

Instructions

Start Sauce: Cook onion until golden, add garlic. Add beef and brown. Mix in tomato puree.
Finish Sauce: Add wine, reduce. Add passata, stock, herbs, and seasonings. Simmer 25 minutes until thick. Stir in parmesan.
Prep Bowls: Cut tops off rolls, hollow out centers. Mix melted butter with garlic, parsley, parmesan. Brush inside and outside of rolls.
Cook Pasta: Boil spaghetti until al dente. Transfer directly to sauce and toss.
Assemble: Fill rolls with pasta mixture, ensuring sauce on top. Top with mozzarella.
Bake: Cook at 350°F for 8-10 minutes until bread is crisp and cheese melts. Optional: broil to brown cheese.