Description
Garlic Bread Spaghetti Bowls are winter’s ultimate comfort. Learn how to make this hearty, cheesy dish with warm marinara, perfect for chilly evenings. So good!
Ingredients
Scale
- For the Garlic Bread Bowls:
- 1 Loaf of Crusty Bread (8–10 inches)
- 1/2 cup Unsalted Butter, melted
- 6–8 cloves Fresh Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, freshly grated
- For the Spaghetti & Sauce:
- 8 ounces Spaghetti, cooked al dente
- 1 tbsp Olive Oil
- 1 small Onion, finely chopped
- 1 (24-ounce) jar Marinara Sauce
- 1/4 tsp Red Pepper Flakes (optional, or more to taste)
- Flavor Boosters & Garnish:
- 1/4 cup Fresh Basil, for garnishing
- Extra Parmesan Cheese, for serving
Instructions
- Prep the Bread Bowls:: First things first, preheat your oven to 375°F (190°C). Grab that beautiful loaf of bread. Carefully, using a serrated knife, cut a circle around the top, leaving about a 1-inch border. Then, gently scoop out the soft bread from the center, leaving about a 1/2-inch thick shell. This is where I always get a little too aggressive, so take your time! You want a sturdy bowl, not a leaky mess. Don’t toss those bread innards, though; they’re perfect for croutons or breadcrumbs later, or just snacking, honestly.
- Make the Garlic Butter:: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Once it’s liquid gold, stir in your minced fresh garlic and chopped parsley. Oh, the smell that fills your kitchen at this point! It’s just heavenly. Brush this glorious garlic butter all over the inside and outside of your hollowed-out bread bowls. Don’t be shy! This is what gives us that quintessential garlic bread flavor. I always make sure to get it into every nook and cranny.
- Toast the Bowls:: Place your buttered bread bowls on a baking sheet. Pop them into the preheated oven for about 8-10 minutes, or until they’re lightly golden and smell incredibly garlicky. This step is crucial for getting a good, firm base for your Garlic Bread Spaghetti Bowls and preventing them from getting too soggy later. I once skipped this and my bowls were a bit… soft. Lesson learned!
- Prepare the Spaghetti:: While your bread bowls are toasting, cook your spaghetti according to package directions, but aim for al dente. Remember to salt that pasta water like the sea! Drain it, but save about half a cup of that starchy pasta water – it’s liquid gold for loosening up your sauce if needed. In a separate pan, heat a drizzle of olive oil, sauté the chopped onion until softened, then stir in your marinara sauce and red pepper flakes. Let it simmer gently.
- Combine & Stuff:: Once the marinara is warm, toss the cooked spaghetti directly into the sauce. Make sure every strand is coated in that rich, flavorful goodness. This is where everything starts to come together for your Garlic Bread Spaghetti Bowls! Carefully spoon the spaghetti and sauce mixture into each toasted garlic bread bowl. Pile it high, but leave a little room for the cheese. Honestly, this part always gets a bit messy for me, but it’s part of the fun.
- Cheese It Up & Bake:: Top each spaghetti-filled bread bowl generously with shredded mozzarella and grated Parmesan cheese. You want a good, thick layer of cheesy deliciousness. Return the baking sheet with your stuffed Garlic Bread Spaghetti Bowls to the oven for another 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. The smell at this stage is just… *chef’s kiss*! Let them cool just slightly before serving, because that cheese is lava hot!