Spaghetti Garlic Bread Bowls Recipe

Introduction

Spaghetti Garlic Bread Bowls are a delightful twist on classic pasta and garlic bread, combining them into a comforting and fun-to-eat meal. This recipe features rich beef ragu tossed with spaghetti, all served inside crispy, garlicky bread bowls topped with melted mozzarella. Perfect for family dinners or casual gatherings.

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

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Cook the diced onion until golden, then add the finely diced garlic and cook for another minute. Add the ground beef and brown thoroughly. Stir in the tomato puree and mix well.
2. Step 2: Pour in the red wine and let it reduce for a few minutes. Add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Season with salt and pepper to taste. Simmer the sauce gently for 25 minutes until it thickens. Stir in the grated parmesan just before removing from heat.
3. Step 3: Preheat your oven to 350°F (175°C). Cut the tops off the crusty rolls and hollow out the centers, creating bread bowls. Combine melted butter, garlic paste, parsley, and 30g parmesan. Brush this mixture generously inside and outside the bread bowls.
4. Step 4: Cook the spaghetti in boiling salted water until al dente. Drain and immediately transfer the pasta into the beef sauce. Toss well to coat every strand with the rich sauce.
5. Step 5: Spoon the spaghetti and sauce mixture into the prepared bread bowls, making sure to have some sauce sitting on top. Sprinkle shredded mozzarella over each filled bread bowl.
6. Step 6: Place the filled bread bowls on a baking sheet and bake in the preheated oven for 8-10 minutes until the bread is crisp and the cheese has melted. For a golden finish, optionally broil for 1-2 minutes to brown the cheese.

Tips & Variations

• Use fresh herbs like oregano and basil for a brighter flavor. Dried herbs are fine but add them early to release their aroma.
• Substitute ground beef with ground turkey or plant-based mince for a lighter or vegetarian version.
• For extra garlicky bread bowls, add more garlic paste to the butter mixture or sprinkle minced garlic inside the hollowed rolls before brushing with butter.
• Try different cheeses like fontina or provolone for a unique melt and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) to help maintain the bread’s crispness and melt the cheese again. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meat sauce ahead of time?

Yes, the beef sauce can be made a day in advance and refrigerated. Reheat gently on the stove before mixing with the pasta and filling the bread bowls.

What bread works best for this recipe?

Use sturdy, crusty white rolls that can hold the wet pasta without becoming soggy quickly. Artisan rolls or small sourdough buns work great.

Spaghetti Garlic Bread Bowls Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This hearty Spaghetti Garlic Bread Bowls recipe combines classic Italian flavors with a fun, edible presentation. Ground beef simmers in a rich tomato and red wine sauce with fresh herbs, then mingles with al dente spaghetti. The mixture is then stuffed into garlicky, butter-brushed crusty bread rolls, topped with melted mozzarella cheese, and baked until golden and bubbly – perfect for a comforting meal or casual gathering.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce and Meat

• 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

Spaghetti

• 200g spaghetti

Bread Bowls

• 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

Instructions

1. Prepare the Sauce: Heat olive oil in a pan over medium heat. Cook the finely diced onion until golden and translucent, about 5 minutes. Add the diced garlic and cook for another minute until fragrant. Add the ground beef, breaking it apart, and brown thoroughly until no longer pink. Stir in the tomato puree, mixing well.
2. Simmer the Sauce: Pour in the red wine and allow it to reduce for about 3-4 minutes until slightly thickened. Add the tomato passata, beef stock, Worcestershire sauce, chopped fresh basil, dried oregano, and sugar. Stir to combine, then simmer the sauce on low heat for 25 minutes until thickened. Remove from heat and stir in the freshly grated parmesan cheese.
3. Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Cut the tops off the crusty white rolls and hollow out the centers carefully, leaving a thick enough shell to hold the filling. In a small bowl, mix the melted butter with the garlic paste, finely chopped parsley, and 30g parmesan. Use a brush to coat the inside and outside of each hollowed roll with this garlic butter mixture.
4. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually 8-10 minutes. Drain the pasta and immediately transfer it into the sauce. Toss well to ensure the spaghetti is fully coated and infused with the sauce flavors.
5. Assemble the Bowls: Spoon the spaghetti and meat sauce mixture generously into each prepared bread roll, making sure to include some sauce on top for moisture and flavor. Sprinkle shredded mozzarella evenly over each filled bread bowl.
6. Bake and Serve: Place the stuffed bread bowls on a baking tray and bake at 350°F (175°C) for 8-10 minutes until the bread is crisp and the cheese melts beautifully. If desired, switch to broil for an additional 1-2 minutes to brown and bubble the cheese on top. Remove from the oven and serve warm.

Notes

• Use crusty bread rolls that are sturdy enough to hold the filling without becoming soggy too quickly.
• Making the garlic paste fresh ensures a more intense and smooth garlic flavor in the butter mixture.
• Red wine can be omitted or substituted with beef broth if preferred.
• For a vegetarian version, substitute ground beef with plant-based mince and use vegetable stock instead of beef stock.
• Store any leftovers separately: the sauce and pasta can be refrigerated and reheated but avoid storing stuffed bread bowls to maintain their crispness.

Keywords: spaghetti garlic bread bowls, baked spaghetti, stuffed bread, Italian pasta bake, garlic butter bread