Spaghetti Garlic Bread Bowls
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Spaghetti Garlic Bread Bowls: A Flavorful Twist on Classic Comfort Food
There’s something incredibly comforting about a hearty bowl of spaghetti, especially when it’s nestled inside a warm, crusty bread roll. Spaghetti Garlic Bread Bowls are an inventive dish that brings together tender pasta, rich meat sauce, and gooey mozzarella, all encased in buttery garlic-infused bread. This recipe has quickly become a family favorite, perfect for cozy weeknights or casual gatherings with friends. Imagine the delight on your loved ones’ faces as they dig into these edible bowls bursting with flavor!
Why you’ll love this dish
Spaghetti Garlic Bread Bowls are more than just a meal; they’re an experience. This dish is not only budget-friendly—using everyday ingredients—but it also comes together quickly, making it an ideal choice for busy weeknights. Kids adore the fun twist of eating from a bread bowl, and the flavor combination is nothing short of irresistible. Plus, it’s a fantastic way to gather around the table and enjoy a heartwarming meal together.
“This recipe is a game-changer! The combination of pasta and bread is delicious, and I love that it’s so easy to make. Perfect for family dinners!”
The cooking process explained
Making Spaghetti Garlic Bread Bowls comes down to a few simple steps that deliver maximum flavor and satisfaction. You’ll be browning ground beef, simmering a rich tomato sauce, and preparing the bread bowls—all while making your kitchen smell heavenly! Expect to create a delightful mixture of al dente spaghetti and hearty sauce, before filling the rolls and baking them to perfection.
What you’ll need
To whip up these delectable bowls, gather the following ingredients:
- Olive oil for cooking
- 1 medium white onion, finely diced
- 2 garlic cloves, finely diced
- 500g ground beef (12% fat)
- 1 tablespoon tomato puree
- 80ml red wine
- 500g tomato passata
- 240ml beef stock
- ½ tablespoon Worcestershire sauce
- ½ bunch fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20g freshly grated parmesan
- 200g spaghetti
- 6 crusty white rolls
- 100g butter, melted
- 30g parmesan for butter
- 1 tablespoon fresh parsley, finely chopped
- 3 garlic cloves, made into paste
- 200g mozzarella, shredded
Feel free to substitute the beef with ground turkey or lentils for a lighter option!
Step-by-step instructions
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Sauté onions and garlic: Begin by heating olive oil in a large skillet. Add the diced onion and cook until golden brown. Stir in the finely diced garlic and cook for an additional minute until fragrant.
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Brown the beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
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Incorporate tomatoes and seasonings: Stir in the tomato puree, then pour in the red wine. Let it reduce for a few minutes. Next, add the tomato passata, beef stock, Worcestershire sauce, herbs, and sugar. Season to taste.
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Simmer the sauce: Allow the mixture to simmer on low heat for about 25 minutes, stirring occasionally until it thickens. Just before removing from heat, stir in the grated parmesan.
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Prepare the rolls: While your sauce is thickening, cut the tops off the bread rolls and hollow out the inside gently to create bowls.
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Make garlic butter: In a separate bowl, combine the melted butter with garlic paste, chopped parsley, and extra parmesan. Brush this mixture generously inside and outside of the rolls.
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Cook the spaghetti: In a large pot, boil water and cook the spaghetti until al dente. Drain and immediately toss with the rich sauce to combine.
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Fill and bake: Spoon the spaghetti mixture into each hollowed-out roll, ensuring some sauce sits on top. Finally, sprinkle shredded mozzarella over each filled roll.
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Bake to perfection: Preheat your oven to 350°F (175°C) and place the rolls on a baking sheet. Bake for 8-10 minutes until the bread is crisp and the cheese is melted. For an extra touch, broil for a minute to brown the cheese slightly.
Best ways to enjoy it
These Spaghetti Garlic Bread Bowls are best served warm right out of the oven. Pair them with a light side salad to balance the richness, or enjoy them alongside a glass of your favorite red wine. The crusty exterior of the rolls makes them perfect for scraping up any leftover sauce!
Keeping leftovers fresh
If you have any leftovers (which is rare!), let them cool completely before storing. Place the filled rolls in an airtight container and refrigerate for up to two days. To reheat, you can use an oven preheated to 350°F (175°C) for about 10-15 minutes until warmed through.
Helpful cooking tips
- Don’t overcook the spaghetti: Since the spaghetti will bake in the sauce later, make sure to cook it just until al dente.
- Hollow carefully: When removing the insides of the bread rolls, be gentle so you don’t break through the bottom.
- Make it vegetarian: Swap out the ground beef for mushrooms and lentils for a hearty vegetarian version.
Creative twists
There are endless possibilities to customize these bowls! Try adding roasted vegetables or switching up your cheeses with gouda or feta for a tangy twist. You can also experiment with different herbs or spices to reflect your personal taste!
Common questions
How long does this recipe take to prepare?
This recipe takes about 15 minutes to prep and 40 minutes to cook, making it a great option for a busy evening.
Can I make it ahead of time?
Absolutely! You can prepare the sauce a day in advance and simply fill the rolls and bake when you’re ready to serve.
What can I substitute for beef?
For a lighter option, ground turkey or even lentils can be used as substitutes for beef in this recipe.
Enjoy your culinary adventure with Spaghetti Garlic Bread Bowls—the perfect fusion of comfort food that brings everyone to the table!
Spaghetti Garlic Bread Bowls
Ingredients
Method
- Begin by heating olive oil in a large skillet. Add the diced onion and cook until golden brown.
- Stir in the finely diced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Stir in the tomato puree, then pour in the red wine. Let it reduce for a few minutes.
- Add the tomato passata, beef stock, Worcestershire sauce, herbs, and sugar. Season to taste.
- Allow the mixture to simmer on low heat for about 25 minutes, stirring occasionally until it thickens.
- Just before removing from heat, stir in the grated parmesan.
- While your sauce is thickening, cut the tops off the bread rolls and hollow out the inside gently to create bowls.
- In a separate bowl, combine the melted butter with garlic paste, chopped parsley, and extra parmesan. Brush this mixture generously inside and outside of the rolls.
- In a large pot, boil water and cook the spaghetti until al dente. Drain and immediately toss with the rich sauce to combine.
- Spoon the spaghetti mixture into each hollowed-out roll, ensuring some sauce sits on top.
- Sprinkle shredded mozzarella over each filled roll.
- Preheat your oven to 350°F (175°C) and place the rolls on a baking sheet.
- Bake for 8-10 minutes until the bread is crisp and the cheese is melted. For an extra touch, broil for a minute to brown the cheese slightly.
