Garlic Bread Bowls with Spaghetti
This garlicky, cheesy twist combines spaghetti and garlic bread into a fun, handheld meal perfect for family dinners or casual entertaining.
Ingredients
For the Garlic Bread Bowls
- 4 garlic bread bowls Store-bought or homemade; day-old or slightly stale bread holds up best
For the Spaghetti Filling
- 8 ounces spaghetti Cook according to package instructions
- 2 cups marinara sauce Store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Optional: chopped vegetables (bell peppers, mushrooms, spinach) Sauté vegetables first to remove excess moisture
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and arrange a rack in the center.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and reserve a few tablespoons of pasta water.
- In a large bowl, combine the hot spaghetti with the marinara sauce, olive oil, Italian seasoning, and a pinch of salt and pepper. If the sauce feels thick, add 1–2 tablespoons reserved pasta water to loosen. Fold in any sautéed vegetables.
Baking
- Place the garlic bread bowls on a baking sheet. Spoon the spaghetti mixture generously into each bowl, shaking off excess liquid as you go so the bread doesn’t get soggy.
- Sprinkle shredded mozzarella evenly over each filled bowl, then grate or sprinkle Parmesan on top.
- Bake in the preheated oven for 15–20 minutes, until the cheese is melted, golden at the edges, and the filling is hot and bubbly.
- Remove from oven and let cool for 3–5 minutes before serving so the bowls set and are easier to handle.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture, freeze the spaghetti mixture (without bread) for up to 2 months. Reheat to an internal temperature of 165°F (74°C) before consuming.