Spaghetti Garlic Bread Bowls (Printer-Friendly)

Crunchy garlic bread hollowed and filled with spaghetti, meat sauce, and melted cheese for an easy handheld meal.

# What You’ll Need:

→ Bread

01 - 4 crusty white rolls (sourdough or French bread), medium size

→ Meat Sauce

02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 3 cloves fresh garlic, minced
05 - 450 grams (1 lb) ground beef
06 - 2 tablespoons tomato paste
07 - 120 milliliters (1/2 cup) red wine (optional)
08 - 400 milliliters (14 oz) passata
09 - 120 milliliters (1/2 cup) beef stock
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon sugar
12 - 1 teaspoon dried oregano
13 - 2 tablespoons fresh basil, chopped
14 - 30 grams (1 oz) Parmesan cheese, grated

→ Garlic Butter

15 - 60 grams (4 tablespoons) unsalted butter, melted
16 - 1 teaspoon garlic paste
17 - 2 tablespoons fresh parsley, finely chopped
18 - 15 grams (1 tablespoon) Parmesan cheese, grated

→ Pasta and Cheese

19 - 225 grams (8 oz) spaghetti
20 - 150 grams (1 1/2 cups) mozzarella cheese, shredded
21 - 15 grams (1 tablespoon) Parmesan cheese, grated (for topping)

→ Seasonings

22 - Salt, to taste
23 - Black pepper, to taste

# Steps to Follow:

01 - Heat olive oil in a skillet over medium heat. Sauté diced onion until soft and golden, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef and brown thoroughly, breaking it up and allowing crispy bits to form. Stir in tomato paste, cooking until it darkens slightly. Pour in red wine and simmer until reduced by half, scraping the pan to incorporate browned bits. Add passata, beef stock, Worcestershire sauce, sugar, oregano, and basil. Simmer gently for 25 minutes until sauce is thickened. Stir in Parmesan cheese until melted and incorporated.
02 - Preheat oven to 350°F (175°C). Using a sharp knife, cut a circular lid off each roll and hollow out the interior, leaving a 1/2-inch thick shell to contain the filling. In a small bowl, combine melted butter, garlic paste, chopped parsley, and grated Parmesan. Brush this garlic butter mixture thoroughly inside and outside each hollowed roll to create a moisture barrier and add flavor.
03 - Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for approximately 2 minutes less than package instructions to keep pasta firm. Drain, reserving some pasta water, and do not rinse to preserve starch for sauce adhesion. Toss hot spaghetti into the prepared meat sauce and let it rest for 5 minutes to absorb flavors.
04 - Arrange the garlic buttered bread bowls on a baking sheet lined with parchment paper. Using tongs, gently fill each bread bowl with the saucy spaghetti, pressing lightly to pack without crushing the strands. Generously top each filled bowl with shredded mozzarella, ensuring coverage to the edges. Sprinkle remaining Parmesan cheese over the top for a golden finish.
05 - Bake filled bread bowls in the preheated oven for 8 to 10 minutes until the bread edges turn golden and crispy and the cheese melts thoroughly. Switch the oven to broil for 1 to 2 minutes to achieve bubbly, browned cheese topping; watch carefully to prevent burning. Remove from oven and allow to cool slightly before serving to avoid burns from molten cheese.

# Helpful Hints:

01 - Best consumed within 20 minutes of baking to enjoy the ideal contrast between crunchy crust and soft interior.
02 - For enhanced flavor, prepare the meat sauce a day in advance to allow ingredients to meld.
03 - Choose sturdy rolls such as Portuguese or sourdough with firm crust to prevent sogginess.
04 - Brush bread thoroughly with garlic butter inside and out to create a moisture barrier.