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A close-up of an Easy Spaghetti Garlic Bread Bowl overflowing with spaghetti, meat sauce, and melted mozzarella cheese, garnished with parsley.

Easy Spaghetti Garlic Bread Bowls

Create a fun and delicious meal with these Easy Spaghetti Garlic Bread Bowls. This recipe combines savory spaghetti with a rich meat sauce, all served inside crispy garlic bread bowls. It's perfect for a family dinner or a casual gathering.
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Prep Time 25 minutes
Cook Time 50 minutes
Baking Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Italian, Western
Calories: 646
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 drizzle Olive Oil
  • 1 medium White Onion finely diced
  • 2 cloves Garlic finely diced
  • 500 g Ground Beef 12% fat recommended
  • 1 heaped tbsp Tomato Puree
  • 80 ml Red Wine or beef stock
  • 500 g Tomato Passata
  • 240 ml Beef Stock
  • 1/2 tbsp Worcestershire Sauce
  • 1/2 bunch Fresh Basil finely diced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sugar
  • 20 g Parmesan Cheese freshly grated
  • Salt & Black Pepper to taste
For the Spaghetti
  • 200 g Spaghetti
For the Garlic Bread Bowls
  • 6 x Crusty White Rolls firm and crusty
  • 100 g Butter melted
  • 30 g Parmesan Cheese freshly grated
  • 1 heaped tbsp Fresh Parsley very finely diced, plus more for garnish
  • 3 cloves Garlic finely grated then mashed into a paste
  • 200 g Shredded Mozzarella or as needed

Equipment

  • Sharp Knife & Chopping Board
  • Large Pan & Wooden Spoon
  • Large Pot & Tongs
  • Jug
  • Fine Cheese Grater
  • Bread Knife
  • Small Ramekin
  • Brush
  • Large Tray

Method
 

  1. Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook until softened and golden. Add the garlic and cook for about 20 seconds. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
  2. Stir in the tomato puree and cook for 1 minute. Pour in the red wine and simmer for 2 minutes to reduce. Add the passata, beef stock, Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 25 minutes until the sauce thickens. Stir in the grated Parmesan. Check seasoning and adjust if needed.
  3. With 8 minutes left before the sauce is done, cook the spaghetti in salted boiling water until al dente. Preheat your oven to 180C/350F.
  4. While the spaghetti cooks, slice the tops off the rolls and hollow out most of the center, leaving a wall. Place the rolls on a lined baking tray. In a small bowl, combine the melted butter, grated garlic, parsley, and Parmesan. Brush the inside and outside of the rolls with this mixture.
  5. Drain the spaghetti and add it directly to the meat sauce. Toss to combine. Fill the prepared bread bowls with the spaghetti mixture, ensuring some sauce is included to prevent drying. Top with shredded mozzarella.
  6. Bake in the preheated oven for 8-10 minutes, or until the bread is crisp and the cheese is melted. You can use the broiler for the last minute to crisp the cheese further.
  7. Garnish with fresh parsley if desired, then serve immediately.

Nutrition

Calories: 646kcalCarbohydrates: 46.9gProtein: 35.31gFat: 34.14gSaturated Fat: 18.061gCholesterol: 123mgSodium: 770mgPotassium: 773mgFiber: 3.6gSugar: 5.28gVitamin A: 1545IUVitamin C: 15mgCalcium: 337mgIron: 4.84mg

Notes

For the beef, a 12% fat content provides good flavor without being too oily. If using leaner mince, you may need to add a little extra oil. For the rolls, choose firm, crusty ones that sound hollow when tapped. If your rolls are soft, bake them for 5 minutes at 180C/350F after gutting to firm them up. You can blitz the removed bread from the rolls to make breadcrumbs for later use. The meat sauce and garlic butter can be made ahead of time and stored in the refrigerator. Reheat the sauce gently before tossing with pasta, adding a little pasta water to loosen if needed.

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