Spaghetti Garlic Bread Bowls: A Cozy, Comfort Food Delight

Delight in these Spaghetti Garlic Bread Bowls, merging pasta and garlic bread for a unique, comforting dish.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 bowls

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat Sauce

2 tablespoons Olive oil Used for cooking the meat and vegetables; can be substituted with vegetable oil.
1 medium white onion Provides sweetness and depth to the sauce; no direct substitution.
2 cloves Garlic Adds aroma and flavor; garlic powder (1/2 teaspoon) can be a quick replacement.
500 g Ground beef The main protein source; swap for ground turkey or plant-based meat for a lighter option.
1 tablespoon Tomato puree Enhances sauce richness; no substitutes recommended.
80 ml Red wine Helps to deglaze the pan and adds complexity; broth can replace it.
500 g Tomato passata Forms the base of the sauce; no substitutions suggested.
240 ml Beef stock Adds flavor depth; vegetable stock works well for a lighter version.
1/2 tablespoon Worcestershire sauce Brings umami; soy sauce is a quick substitute.
1/2 bunch Fresh basil, chopped Brightens the flavor; dried basil (1 teaspoon) can be used if fresh isn’t available.
1/2 teaspoon Dried oregano Enhances flavor; no substitutions recommended.
1/2 teaspoon Sugar Balances acidity; can be omitted or adjusted according to taste.
20 g Freshly grated parmesan Adds savory depth; substitute with Pecorino Romano if desired.

For Assembly

200 g Spaghetti The main carbohydrate; any pasta shape can be used.
6 pieces Crusty white rolls Holds sauce and spaghetti; whole grain or gluten-free rolls are great alternatives.

For the Garlic Butter

100 g Butter, melted For the garlic butter mixture; olive oil is a good dairy-free substitute.
30 g Parmesan for butter Enhances garlic butter flavor; can be omitted if preferred.
1 tablespoon Fresh parsley, finely chopped Adds freshness; dried parsley can replace it.
3 cloves Garlic paste For strong flavor; fresh garlic can be minced instead.

For the Topping

200 g Mozzarella, shredded Adds creaminess and gooeyness; can substitute with any melting cheese.

Equipment

Large skillet
Pot
baking sheet
Mixing bowl
pastry brush

Method

Directions

Heat a splash of olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until soft and golden. Incorporate minced garlic, cooking for an additional 1-2 minutes until fragrant.
Increase heat to medium-high and add ground beef. Cook for 6-8 minutes, breaking apart until browned. Stir in tomato puree and continue cooking for 2 minutes.
Pour in red wine, scraping the bottom of the skillet to deglaze. Allow to reduce for about 3 minutes before adding tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, sugar, and grated parmesan. Reduce heat to low and let simmer for 25 minutes.
Preheat oven to 350°F (175°C). Slice off the tops of the crusty white rolls, hollowing out the insides. Keep the removed bread for breadcrumbs.
In a small bowl, combine melted butter, garlic paste, chopped parsley, and extra parmesan. Mix well and coat the insides and outsides of hollowed rolls.
Bring a pot of salted water to boil and cook spaghetti until al dente (around 8-10 minutes). Drain and add directly to the meat sauce, tossing together gently.
Spoon the spaghetti mixture into each hollowed roll, topping with more meat sauce. Sprinkle shredded mozzarella on top.
Arrange filled rolls on a baking sheet and place in the oven. Bake for 8-10 minutes, or until cheese is melted and bubbly.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

For best results, choose crusty rolls that sound hollow when tapped. Prepare the meat sauce and garlic butter up to two days in advance.

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