Spaghetti Garlic Bread Bowls
Spaghetti Garlic Bread Bowls Crispy, cheesy garlic bread rolls stuffed with saucy spaghetti and topped with melty mozzarella. A viral comfort food favorite!
Ingredients
- For the Bread Bowls:
- 6 crusty white rolls
- 100 g 7 tbsp melted unsalted butter
- 3 garlic cloves minced
- 1 tbsp chopped parsley
- 2 tbsp grated Parmesan cheese
- 200 g shredded mozzarella
- For the Spaghetti Filling:
- 200 g spaghetti
- 1 tbsp olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 500 g ground beef or plant-based substitute
- 1 tbsp tomato puree
- 500 g passata
- 80 ml red wine or beef stock
- 240 ml beef stock
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- Salt and pepper to taste
- 20 g grated Parmesan cheese
- Handful of fresh basil chopped
Instructions
- Make Sauce: Sauté onion and garlic in olive oil, add beef and brown it. Stir in tomato puree, wine, passata, and seasonings. Simmer for 20–25 mins. Add Parmesan and basil.
- Cook Spaghetti: Boil spaghetti until al dente and toss with sauce.
- Prepare Bread: Cut tops off rolls, hollow them out, and brush inside and outside with garlic butter.
- Pre-toast Rolls: Bake empty rolls for 5–7 mins to crisp.
- Stuff & Top: Fill with spaghetti, top with mozzarella.
- Bake: Bake at 350°F (180°C) for 8–10 mins until cheese melts and edges crisp.
- Serve Hot: Garnish with parsley and serve immediately.
Notes
- Use firm, crusty bread to prevent sogginess.
- Sauce should be slightly wetter than traditional spaghetti for moisture.
- For vegetarian, sub beef with lentils, mushrooms, or plant-based mince.
- Use slider rolls for mini party versions.
- Great served with salad or roasted vegetables.