Description

Delight in these comforting Personal Spaghetti Bread Bowls, perfect for a cozy meal. Hollowed-out small round bread loaves are toasted to a golden crisp, then filled with succulent spaghetti tossed in a flavorful marinara sauce and topped with melted mozzarella and Parmesan cheeses. Garnished with fresh herbs, this recipe offers a fun and delicious way to enjoy spaghetti served right in an edible bread bowl.

Ingredients

Scale

Bread Bowls

4 small round bread loaves (sourdough or Italian, about 4–6 inches in diameter)
2 tbsp olive oil
Salt, to taste

Spaghetti and Sauce

1 lb (16 oz) spaghetti pasta
1 tbsp olive oil
1 jar (24 oz) marinara sauce (or homemade tomato sauce)
1/2 tsp dried basil
1/2 tsp garlic powder
Salt and pepper, to taste

Cheese Topping

1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Garnish

Fresh basil or parsley (optional)

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Instructions

Prepare the Bread Bowls: Preheat the oven to 375°F (190°C). Slice the tops off the bread loaves and carefully hollow out the insides, creating bowls. Reserve the scooped bread for breadcrumbs or other uses.
Toast the Bread Bowls: Brush both the inside and outside of the hollowed bread bowls with olive oil and sprinkle with a pinch of salt. Arrange them on a baking sheet and bake for 10-12 minutes until golden and crispy. Remove and set aside.
Cook the Spaghetti: While the bread bowls toast, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente (8-10 minutes). Drain and set aside.
Prepare the Sauce: In a large saucepan, heat 1 tablespoon olive oil over medium heat. Stir in marinara sauce, dried basil, garlic powder, salt, and pepper. Let it simmer gently for 5-7 minutes to meld the flavors and heat through.
Combine Spaghetti and Sauce: Add the cooked spaghetti to the sauce and toss thoroughly to coat the pasta evenly with sauce.
Assemble the Bread Bowls: Spoon a generous amount of saucy spaghetti into each toasted bread bowl, filling them generously.
Add Toppings: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the filled spaghetti. Place the bread bowls back onto the baking sheet and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
Serve: Remove from the oven and garnish with fresh basil or parsley if desired. Serve immediately while warm for the best experience.

Notes

Save the bread scooped from the loaves to make homemade breadcrumbs for future recipes.
Use your favorite marinara or homemade tomato sauce for best flavor.
To make it vegetarian, ensure the marinara sauce has no meat added.
These bread bowls are best served fresh and warm as the bread can become soggy if stored for long periods.
Adjust the seasoning and herbs in the sauce according to your taste preferences.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian