Description
Spaghetti Garlic Bread Bowls combine the comfort of classic spaghetti with the rustic charm of garlic-infused sourdough bread bowls. This delicious twist features al dente spaghetti sautéed in garlic and olive oil, tossed with Parmesan and fresh parsley, then topped with marinara and bubbly mozzarella baked directly inside hollowed sourdough bread bowls. Ideal for a cozy family dinner or entertaining guests with a fun and hearty presentation.
Ingredients
Scale
Bread Bowls
- 1 large loaf of sourdough bread
- 4 tablespoons of olive oil (divided)
- 4 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
Spaghetti Mixture
- 1 pound of spaghetti
- 1 teaspoon of salt (for pasta water and seasoning)
- 1/2 teaspoon of black pepper
- 1 teaspoon of red pepper flakes (optional)
- 1/2 cup of grated Parmesan cheese
- Reserved pasta water (1 cup)
Toppings
- 1 cup of marinara sauce (store-bought or homemade)
- 1 cup of shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) preparing it for baking the stuffed bread bowls later.
- Prepare Bread Bowls: Cut off the top of the sourdough loaf to create a lid and set aside. Carefully hollow out the inside of the bread, making sure not to pierce the bottom or sides to maintain structure.
- Brush Bread with Olive Oil: Brush the inside and the removed lid of the bread with 2 tablespoons of olive oil to enhance flavor and crispiness during baking.
- Set Bread Bowls on Baking Sheet: Place the hollowed bread bowls onto a baking sheet, ready to be filled later.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, typically 8-10 minutes.
- Sauté Garlic: While the pasta cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Red Pepper Flakes: If desired, add the red pepper flakes to the skillet and stir for another 30 seconds to infuse heat.
- Drain Pasta & Reserve Water: Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it directly to the skillet with the garlic oil.
- Toss Spaghetti: Toss the spaghetti to coat it evenly with the garlic oil, adding reserved pasta water gradually to reach the preferred consistency.
- Season & Add Cheese: Season the pasta with salt and black pepper. Stir in grated Parmesan cheese and chopped parsley for freshness and flavor.
- Fill Bread Bowls: Spoon the prepared garlic spaghetti mixture into each hollowed-out bread bowl evenly.
- Add Marinara Sauce: Pour marinara sauce generously over the spaghetti in each bread bowl.
- Top with Mozzarella: Sprinkle shredded mozzarella cheese over the marinara sauce for a gooey, melty topping.
- Bake Covered: Loosely cover the stuffed bread bowls with aluminum foil to prevent excessive browning and bake for 15 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Cool and Garnish: Let the bread bowls cool for a few minutes. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese if desired.
- Serve: Serve the warm spaghetti garlic bread bowls with the reserved bread tops for dipping into the savory marinara sauce.
Notes
- Use a sturdy sourdough loaf to ensure the bread holds up to the wet spaghetti filling without becoming soggy too quickly.
- If you prefer less spice, omit the red pepper flakes entirely.
- Reserve pasta water is key to adjusting the sauce consistency and helping it cling to the spaghetti.
- Leftover garlic bread bowl lids make perfect dipping pieces for the marinara sauce.
- This recipe can easily be customized with additional toppings like cooked ground meat or vegetables.
- For a dairy-free version, substitute mozzarella and Parmesan with vegan cheese alternatives.
