Spaghetti Garlic Bread Bowls
Spaghetti tucked into crusty, garlicky bread bowls makes for a fun and comforting meal that kids and picky eaters will love.
Ingredients
Pasta and Sauce
- 1 package 1 package spaghetti (about 12–16 oz; cook according to package directions)
- 2 cups 2 cups pasta sauce (marinara, tomato-basil, or your favorite)
Garlic Bread Bowls
- 4 pieces 4 garlic bread bowls (store-bought or homemade) Hollowed slightly before filling
Cheeses
- 1 cup 1 cup shredded mozzarella cheese
- 1/2 cup 1/2 cup grated Parmesan cheese
Optional Vegetables
- optional diced bell peppers, sliced mushrooms, handfuls of spinach
Sauté Ingredients
- 1–2 tbsp Olive oil (for sautéing veggies if using)
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside; toss with a little olive oil so it doesn’t clump.
- While pasta cooks, heat 1–2 tablespoons olive oil in a saucepan over medium heat. Add optional veggies (sliced mushrooms about 4–5 minutes, diced peppers 3–4 minutes, spinach wilts fast). Sauté until tender.
Mix Ingredients
- Pour 2 cups pasta sauce into the pan with the veggies, reduce heat, and simmer a few minutes. Season with salt and pepper.
- Mix the cooked, drained spaghetti into the sauce until evenly coated. Taste and adjust seasoning.
Prepare Bread Bowls
- Using a spoon, scoop out some of the center of each garlic bread bowl to make space for the spaghetti mixture; keep a roughly 1/2–3/4 inch rim so the bowl holds its structure.
- Fill each garlic bread bowl with a generous portion of the spaghetti mixture. Do not overfill — leave some rim so the bowl doesn’t sag.
- Sprinkle about 1/4 cup shredded mozzarella plus a tablespoon or two of Parmesan on each filled bowl (adjust to taste).
Bake
- Place the filled bowls on a baking sheet and bake for 10–15 minutes, until the cheese melts and becomes bubbly.
- For a golden top, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Let bowls rest for 2–3 minutes before serving to allow the fillings to settle.
Notes
Store leftovers covered for up to 3–4 days. To maintain texture, place in a shallow airtight container. You can freeze filled but unbaked bowls for up to 1 month.