Description
Spaghetti Garlic Bread Bowls combine classic pasta with a crunchy, flavorful bread bowl for a comforting and unique meal. Sourdough bread is hollowed out and filled with garlic-infused spaghetti, marinara sauce, and melted mozzarella cheese, baked to golden perfection for a satisfying twist on traditional spaghetti and garlic bread.
Ingredients
Scale
Bread Bowl
- 1 large loaf of sourdough bread
- 4 tablespoons of olive oil, divided
Spaghetti
- 1 pound of spaghetti
- 4 cloves of garlic, minced
- 1 teaspoon of red pepper flakes (optional)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh parsley, chopped
Sauce and 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) to prepare for baking the bread bowls.
- Prepare Bread Bowls: Cut off the top of the sourdough loaf to make a lid and set aside. Carefully hollow out the inside of the bread loaf without puncturing the bottom or sides to create the bowl.
- Oil Bread Interior: Brush the inside and the cut top of the bread with 2 tablespoons of olive oil to add flavor and help crisp the bread during baking.
- Bake Bread Bowls: Place the hollowed sourdough bread bowls on a baking sheet and set aside while preparing the spaghetti.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- Sauté Garlic: While 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.
- Add Red Pepper Flakes: If using, stir in red pepper flakes and cook for an additional 30 seconds to infuse flavor.
- Combine Pasta and Garlic Oil: Reserve 1 cup of pasta cooking water, then drain the spaghetti. Add the drained pasta to the skillet with the garlic oil.
- Toss Spaghetti: Toss spaghetti in the skillet to coat with the garlic oil, adding reserved pasta water gradually to loosen if needed.
- Season and Add Cheese: Season the pasta with salt and black pepper, then stir in grated Parmesan cheese and chopped parsley for added flavor and freshness.
- Fill Bread Bowls: Spoon the garlic spaghetti mixture into the hollowed sourdough bread bowls, filling them generously.
- Add Sauce and Cheese: Pour marinara sauce evenly over the spaghetti in each bread bowl, then top with shredded mozzarella cheese.
- Bake Covered: Cover the filled bread bowls loosely with aluminum foil and bake in the preheated oven for 15 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the mozzarella cheese is bubbly and golden brown.
- Cool and Garnish: Allow the bread bowls to cool for a few minutes before serving. Optionally, garnish with extra chopped parsley and a sprinkle of Parmesan cheese.
- Serve and Enjoy: Serve warm with the bread tops reserved for dipping into the marinara sauce, enjoying a delicious combination of pasta and garlicky bread in every bite.
Notes
- Use a sturdy loaf like sourdough to prevent sogginess and maintain shape.
- Adjust red pepper flakes according to your preferred spice level.
- Reserve pasta water is key to loosening the spaghetti and helping sauce adhere.
- You can substitute marinara with your favorite pasta sauce.
- Leftover bread tops make perfect dippers for the sauce.
- For a crispier bread bowl, you can toast the hollowed bread in the oven for 5 minutes before filling.
