Go Back

Spaghetti Garlic Bread Bowls

Spaghetti garlic bread bowls combine hollowed sourdough bread with saucy spaghetti and mozzarella that melts into the crust. Bake golden, crispy bread edges around a hearty meat sauce for an easy bread bowl dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Bread bowls
  • 4 round sourdough bread bowls Use sturdy bakery-style bowls so the 1-inch border holds during baking.
Garlic butter
  • 4 tbsp butter Melt before mixing with garlic and parsley.
  • 3 garlic cloves Minced.
  • 2 tbsp fresh parsley Chopped.
Spaghetti
  • 12 oz spaghetti Cooked before assembling.
Meat sauce
  • 1 lb ground beef Brown and drain excess fat.
  • 24 oz marinara sauce Use 1 jar (24 oz).
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust heat to taste.
Cheese
  • 1 cup mozzarella cheese Shredded; use for bubbling topping.
  • 1 Parmesan for serving Sprinkle on top when serving.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and bake the bread bowls
  1. Preheat the oven to 375°F.
  2. Cut the tops off the bread bowls and hollow out the centers, leaving a 1-inch border.
  3. Mix the melted butter with the minced garlic and chopped parsley, then brush generously inside and outside each bread bowl.
  4. Bake the bread bowls for 10 minutes, until the insides are toasted and the edges look crispy.
Make the meat sauce
  1. Brown the ground beef in a skillet, then drain the fat.
  2. Add the marinara, Italian seasoning, and red pepper flakes, then simmer for 10 minutes so the sauce thickens slightly.
Assemble and melt the cheese
  1. Toss the cooked spaghetti with the meat sauce until evenly coated.
  2. Fill each bread bowl generously with the spaghetti and sauce.
  3. Top with shredded mozzarella and bake for 8–10 minutes, until the cheese is melted and bubbly.
  4. Serve immediately with Parmesan on top.

Notes

For a sturdier bread bowl, keep a consistent 1-inch border and don’t overfill before baking. Refrigerate leftovers in airtight containers for up to 3 days; reheat in the oven at 350°F until hot and the cheese remelts. Freezing is not recommended because the bread texture softens. Vegetarian swap: replace ground beef with crumbled Italian sausage-style plant-based meat or sautéed mushrooms.