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Spaghetti Garlic Bread Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/spaghetti-garlic-bread-bowls-recipe/