Spaghetti Garlic Bread Bowls Recipe
An indulgent, crowd-pleasing comfort meal — spaghetti tossed in a rich, garlicky tomato sauce and served inside crisp, buttered garlic bread bowls. Perfect for weeknight dinners or a show-stopping family meal, this Spaghetti Garlic Bread Bowls Recipe combines gooey cheese, aromatic garlic butter, and saucy pasta for maximum flavor and visual impact.
Ingredients
- 12 oz 340 g dried spaghetti
- 2 tbsp olive oil for sauce
- 1 medium yellow onion finely diced
- 4 –5 garlic cloves minced (plus 3–4 more for garlic butter)
- 1 lb 450 g ground beef or Italian sausage — optional (omit for vegetarian)
- 1 28 oz / 800 g can crushed tomatoes (or passata)
- 2 tbsp tomato paste
- 1 tsp sugar optional
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh, chopped, added at the end
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
- ¼ cup fresh parsley chopped (for finishing)
- ½ cup grated Parmesan plus extra for topping
- Garlic butter for bowls:
- ½ cup 115 g unsalted butter, softened
- 3 –4 garlic cloves very finely minced or grated
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh oregano or 1 tsp dried optional
- Zest of ½ lemon optional
- Pinch of salt
- Assembly:
- 4 small round loaves boules, about 5–6" each (sourdough or Italian work best)
- 1 –2 cups shredded mozzarella approx. 150 g
- Olive oil for brushing the crust about 1 tbsp
- Extra grated Parmesan and chopped parsley for garnish
Instructions
- Preheat oven to 400°F (205°C).
- Make the sauce: Heat 2 tbsp olive oil in a heavy skillet or Dutch oven over medium heat. Sauté the diced onion with a pinch of salt until translucent (5–7 minutes). Add 4–5 minced garlic cloves and cook 30–60 seconds until fragrant.
- If using meat: add 1 lb ground beef or sausage, break up and brown thoroughly; drain excess fat if necessary, leaving about 1 tbsp for flavor.
- Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes, 1 tsp sugar (if using), dried oregano, dried basil, and red pepper flakes. Bring to a gentle simmer, reduce heat to low, and simmer 15–20 minutes until slightly reduced. Finish with ½ cup grated Parmesan and chopped parsley; adjust salt and pepper.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti about 1 minute less than package directions (it will finish in the sauce). Reserve 1 cup pasta water, drain spaghetti, then toss spaghetti into the sauce with a splash or two of reserved pasta water to finish cooking and help the sauce cling to the noodles. Keep warm.
- Prepare garlic butter and bowls: While sauce simmers, slice the top ⅓ off each boule and hollow out the interior, leaving about ¾–1" of wall. Save the removed crumb for dipping or toasts. Mix the softened butter with 3–4 minced garlic cloves, 2 tbsp chopped parsley, oregano (if using), lemon zest (optional), and a pinch of salt. Spread garlic butter generously inside each hollowed bowl and on the removed lids. Brush outer crust lightly with olive oil. Sprinkle 1–2 tbsp shredded mozzarella inside each bowl to create a cheesy seal.
- Bake the bread bowls: Place bowls on a parchment-lined baking sheet and bake 12–15 minutes until golden and fragrant. For extra crispness, broil 1–2 minutes (watch closely).
- Assemble: Spoon a generous mound of saucy spaghetti into each hot garlic bread bowl. Top with a handful of shredded mozzarella and a dusting of Parmesan. Broil 1–3 minutes just until cheese melts and bubbles (watch carefully).
- Finish & serve: Garnish with chopped parsley and cracked black pepper. Serve immediately with the bread lids or reserved interior crumbs for scooping.
Notes
- Prevent sogginess: Pre-bake bowls with garlic butter and a thin layer of cheese—this toasts the interior and helps prevent the bottom from becoming soggy.
- Pasta texture: Undercook the pasta slightly in boiling water; finish in the sauce using reserved pasta water to reach perfect al dente.
- Cheese tip: Use freshly shredded mozzarella (not pre-shredded) for better melting.
- Roasted garlic option: Swap raw minced garlic in the butter for roasted garlic cloves mashed into the butter for a sweeter, milder garlic flavor.
- Make-ahead: Sauce can be made 3 days ahead (reheat gently). Garlic butter keeps 1–2 weeks in the fridge or longer frozen.
- Pre-baked empty bread bowls can be frozen for up to 1 month; thaw and reheat before filling.
- Reheating: Reheat assembled bowls in a 350°F (175°C) oven for 10–12 minutes. Avoid microwaving whole bowls (bread gets chewy).
- Variations: Swap ground beef for Italian sausage, meatballs, or sautéed mushrooms for vegetarian option.
- Use Alfredo sauce instead of tomato sauce for a creamy version.
- For vegan, use dairy-free butter, vegan cheese, and a vegetable-based sauce.
- Leftovers: Store pasta separately from the bread in airtight containers in the fridge for up to 3 days. Bread filled with sauce is best eaten same day.