Description
A fun and comforting meal that combines saucy spaghetti with crunchy garlic bread bowls, perfect for weeknights or casual gatherings.
Ingredients
- 1 loaf crusty bread (ciabatta or sourdough)
- 8 oz spaghetti
- 2 cups pasta sauce (marinara or alfredo)
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1/4 cup butter, melted (or olive oil for dairy-free)
- 1/4 cup fresh parsley, chopped (optional)
- Salt and freshly ground black pepper, to taste
- Optional toppings: grated Parmesan, sliced olives, sautéed mushrooms, roasted peppers, or baby spinach
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and return to the pot. Stir in the pasta sauce and season with salt and pepper.
- Cut the tops off the bread loaf and scoop out enough crumb to create a bowl, leaving about a 1/2-inch shell.
- Combine melted butter and minced garlic. Brush the inside of each hollowed bread bowl and sprinkle with salt if desired.
- Place the hollowed loaves on the prepared baking sheet and bake for 8–10 minutes, until edges are golden and crisp.
- Spoon the sauced spaghetti into each warm bread bowl and add optional toppings.
- Return the filled bowls to the oven for 5–10 minutes to heat through and melt cheese if used.
- Garnish with chopped parsley and serve immediately.
Notes
For a dairy-free version, use olive oil and nutritional yeast instead of Parmesan. Store leftover pasta and bread separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian