Ingredients
Scale
- 4 small round sourdough or Italian bread bowls
- 8 oz dry spaghetti
- 24 oz jar of marinara sauce
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare the garlic butter by combining the melted butter, minced garlic, and grated Parmesan cheese in a small bowl. Cut a circle into the top of each bread bowl and gently hollow out the interior, leaving a thick wall (approximately 1 inch thick). Brush the garlic butter mixture generously onto the rim and inside cavity of the bread bowls.
- Step 2: Place the prepared bread bowls on a baking sheet. Bake for 8 to 10 minutes, or until the edges are lightly golden and toasted. While the bread bakes, cook the spaghetti according to package directions, drain well, and heat the marinara sauce in a separate saucepan until simmering.
- Step 3: Toss the cooked spaghetti with the warm marinara sauce until thoroughly coated. Remove the bread bowls from the oven and carefully spoon a portion of the sauced spaghetti into each bread cavity, ensuring it is packed snugly.
- Step 4: Top the spaghetti in each bowl evenly with the shredded mozzarella cheese. Return the baking sheet to the oven and bake for an additional 5 to 7 minutes, or until the mozzarella cheese is fully melted and bubbly and the bread is crispy.
- Step 5: Remove the bowls from the oven. Garnish the top of the spaghetti and cheese with fresh chopped parsley before serving immediately.
Notes
- If you have leftovers, they must be refrigerated in an airtight container, but be aware the bread bowl will soften significantly after the first day; consume within 2 days.
- For the best texture, reheat leftover bowls uncovered in a 350°F (175°C) oven for 10-15 minutes until heated through; avoid microwaving as it makes the bread chewy.
- Balance the richness of the garlic butter and cheese by serving these hearty bowls alongside a crisp, lightly dressed arugula or Caesar salad.
- To prevent the bottom of the bread bowl from becoming overly soggy when filled, ensure you generously brush the garlic butter deep into the cavity and allow the interior surface to toast during the initial bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American