Easy Spaghetti Garlic Bread Bowls (Printable Version)

Crispy garlic bread bowls filled with spaghetti and marinara—a fun twist on classic Italian-American comfort food.

# What You'll Need:

→ For the Garlic Bread Bowls

01 - 4 small round bread loaves (about 5-inch diameter; sourdough or Italian work well)
02 - 4 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1/4 teaspoon salt
06 - 2 tablespoons grated Parmesan cheese (optional)

→ For the Spaghetti

07 - 8 oz spaghetti
08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 cups marinara sauce
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 1/4 cup grated mozzarella cheese (optional)
16 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice the tops off each bread loaf and hollow out the centers, leaving about 1/2-inch thick walls and base to form bowls. Reserve the removed bread for another use.
03 - Mix softened butter with minced garlic, parsley, salt, and Parmesan (if using). Spread this mixture evenly inside each bread bowl and on the cut edges.
04 - Place bowls on the prepared baking sheet. Bake for 10–12 minutes until golden and crisp. Set aside.
05 - Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
06 - In a large skillet, heat olive oil over medium heat. Add onion and sauté 2–3 minutes until translucent. Add garlic and cook 1 minute more.
07 - Pour in marinara sauce, oregano, pepper, and salt. Simmer for 5–7 minutes.
08 - Add cooked spaghetti to the sauce. Toss well to coat.
09 - Fill each garlic bread bowl with spaghetti mixture. Top with mozzarella (if using). Return bowls to oven and bake an additional 5–7 minutes, until cheese melts and filling is heated through.
10 - Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The crunch of garlic bread combined with twirly pasta creates the most satisfying texture contrast
  • Everything cooks in one bowl so you get all those sauce soaked bread edges without extra dishes
  • Its interactive enough to feel fancy but simple enough for a Tuesday night
02 -
  • Don't hollow the bread too thin or the sauce will soak through and make a soggy mess
  • The bread bowls get incredibly hot so let them cool for a couple minutes before serving
  • Save the bread you remove to make croutons or bread crumbs tomorrow
03 -
  • Use your fingers to really press the garlic butter into the bread walls
  • Let the bowls rest for two minutes after the final bake so the cheese sets slightly

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