Easy Spaghetti Garlic Bread Bowls (Printable version)

Crispy garlic bread bowls filled with classic spaghetti and marinara—a fun twist on comfort food ready in under an hour.

# List of ingredients:

→ For the Garlic Bread Bowls

01 - 4 small round bread loaves (5-inch diameter; sourdough or Italian)
02 - 4 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1/4 teaspoon salt
06 - 2 tablespoons grated Parmesan cheese (optional)

→ For the Spaghetti

07 - 8 oz spaghetti
08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 cups marinara sauce
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 1/4 cup grated mozzarella cheese (optional)
16 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice the tops off each bread loaf and hollow out the centers, leaving about 1/2-inch thick walls and base to form bowls. Reserve the removed bread for another use.
03 - Mix softened butter with minced garlic, parsley, salt, and Parmesan if using. Spread this mixture evenly inside each bread bowl and on the cut edges.
04 - Place bowls on the prepared baking sheet. Bake for 10–12 minutes until golden and crisp. Set aside.
05 - Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
06 - In a large skillet, heat olive oil over medium heat. Add onion and sauté 2–3 minutes until translucent. Add garlic and cook 1 minute more.
07 - Pour in marinara sauce, oregano, pepper, and salt. Simmer for 5–7 minutes.
08 - Add cooked spaghetti to the sauce. Toss well to coat.
09 - Fill each garlic bread bowl with spaghetti mixture. Top with mozzarella if using. Return bowls to oven and bake an additional 5–7 minutes, until cheese melts and filling is heated through. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • Its dinner theater in edible form everyone gets their own portion vessel
  • The garlic butter soaks into the bread creating flavor packed edges that are arguably better than the pasta itself
  • Kids and adults alike get genuinely excited about eating their bowl
02 -
  • Dont skip the initial bake of the empty bread bowls this step is what creates that structural integrity so they dont turn into soggy mush
  • The walls need to be at least half an inch thick I learned this the hard way when my first attempt collapsed into a sad bread puddle
03 -
  • Use a small offset spatula or the back of a spoon to really get that garlic butter into every corner of the bread bowls
  • If the bread seems too thick after hollowing use your fingers to gently pull out some extra interior crumb

Go back