Spaghetti Garlic Bread Bowls (Printable Version)

Classic spaghetti with meat sauce served in crusty garlic-parmesan rolls and topped with melted mozzarella cheese.

# What You'll Need:

→ Base Ingredients

01 - Olive oil for cooking
02 - 1 medium white onion, finely diced
03 - 2 garlic cloves, finely diced
04 - 500g ground beef (12% fat)
05 - 1 tablespoon tomato puree
06 - 80ml red wine
07 - 500g tomato passata
08 - 240ml beef stock
09 - ½ tablespoon Worcestershire sauce
10 - ½ bunch fresh basil, chopped
11 - ½ teaspoon dried oregano
12 - ½ teaspoon sugar
13 - 20g freshly grated parmesan
14 - 200g spaghetti

→ Bread Bowls

15 - 6 crusty white rolls
16 - 100g butter, melted
17 - 30g parmesan for butter
18 - 1 tablespoon fresh parsley, finely chopped
19 - 3 garlic cloves, made into paste
20 - 200g mozzarella, shredded

# Steps to Follow:

01 - Heat olive oil in a large pan over medium heat. Add the diced onion and cook until golden. Add the finely diced garlic and cook for 30 seconds until fragrant. Add the ground beef and brown thoroughly. Once browned, mix in the tomato puree and cook for 1 minute.
02 - Pour in the red wine and allow to reduce by half. Add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Simmer for 25 minutes until the sauce has thickened considerably. Finish by stirring in the freshly grated parmesan.
03 - Preheat oven to 180°C (350°F). Cut the tops off the crusty rolls and hollow out the centers, creating bowls. In a small bowl, combine the melted butter with garlic paste, chopped parsley, and parmesan. Brush this mixture generously inside and outside of the bread bowls.
04 - Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Once done, transfer the pasta directly to the sauce without draining and toss until fully coated.
05 - Fill each bread bowl with the pasta mixture, ensuring some sauce sits on top. Distribute the shredded mozzarella evenly over each filled bread bowl.
06 - Place the assembled bread bowls on a baking tray and bake for 8-10 minutes until the bread becomes crisp and the cheese melts completely. For additional color, briefly broil until the cheese develops a golden-brown finish.

# Additional Tips::

01 -
  • Transforms affordable ingredients into a restaurant-worthy dinner
  • Creates a fun interactive meal everyone will remember
  • Makes cleanup easier with edible bowls
  • Provides perfect portion control with individual servings
02 -
  • Bread bowls become softer as they absorb sauce making for delicious eating
  • Can be prepared ahead up to assembly stage for easy entertaining
  • Perfect way to repurpose slightly stale bread rolls reducing food waste
03 -
  • Allow sauce to simmer uncovered which concentrates flavors through reduction rather than diluting with a lid
  • Toast bread bowls slightly before filling to create moisture barrier that prevents soggy bottoms
  • Rest filled bowls five minutes before serving to allow flavors to settle and prevent burning mouths

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