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Spaghetti Garlic Bread Bowls

Spaghetti garlic bread bowls combine hollowed sourdough bread, buttery garlic seasoning, and tender spaghetti loaded with meat sauce. Bake until the mozzarella melts over the rim and the bread edges turn golden and crispy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Bread bowls and garlic butter
  • 4 round sourdough bread bowls Use store-bought or bakery bread bowls.
  • 4 tbsp butter Melted.
  • 3 garlic cloves Minced.
  • 2 tbsp fresh parsley Chopped.
Spaghetti and meat sauce
  • 12 oz spaghetti Cooked until al dente.
  • 1 lb ground beef Browned and drained if needed.
  • 1 can (24 oz) marinara sauce Use a standard 24 oz jar.
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste.
Cheese topping
  • 1 cup mozzarella cheese Shredded.
  • 1 Parmesan For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep bread bowls
  1. Preheat the oven to 375°F. Set a sheet pan aside for baking the hollowed bread bowls.
  2. Cut the tops off the bread bowls and hollow out the centers, leaving a 1-inch border. Keep the bread lids for later use or save for another meal.
Bake for a crisp garlic shell
  1. Mix the melted butter with the minced garlic and chopped parsley. Stir until the garlic is evenly distributed.
  2. Brush the garlic butter generously inside and outside each bread bowl. Make sure the bread exterior gets a glossy coating.
  3. Bake the brushed bread bowls for 10 minutes at 375°F until crispy. Look for lightly golden edges and firm bread interiors.
Simmer the meat sauce
  1. Brown the ground beef in a skillet. Cook until no pink remains, then drain excess fat.
  2. Add the marinara sauce, Italian seasoning, and red pepper flakes to the skillet. Stir to combine and evenly coat the beef.
  3. Simmer the sauce for 10 minutes. Keep it at a steady simmer so the flavors thicken slightly.
Fill, top, and bake
  1. Toss the cooked spaghetti with the meat sauce. Mix until the noodles look coated and glossy.
  2. Fill each bread bowl generously with the spaghetti and meat sauce. Pack lightly so the filling rises near the rim.
  3. Top each bowl with shredded mozzarella and bake for 8–10 minutes at 375°F until melted and bubbly. Serve immediately with parmesan.

Notes

For cleaner slicing and easier filling, make sure the bread bowls are fully baked and crisp before adding spaghetti. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot and the cheese softens again. Freezing isn’t recommended because the bread texture can turn soggy. For a lower-fat option, swap ground beef for lean ground turkey or ground chicken and use part-skim mozzarella.