Spaghetti Garlic Bread Bowls (Printer-Friendly)
Crusty garlic rolls packed with saucy spaghetti and cheese. A bold, fun twist on pasta night.
# The Ingredients You'll Need:
→ Sauce
01 -
1 tablespoon olive oil
02 -
1 medium white onion, finely diced
03 -
2 garlic cloves, finely diced
04 -
500g ground beef (12% fat)
05 -
1 tablespoon tomato puree
06 -
80ml red wine
07 -
500g tomato passata
08 -
240ml beef stock
09 -
½ tablespoon Worcestershire sauce
10 -
½ bunch fresh basil, chopped
11 -
½ teaspoon dried oregano
12 -
½ teaspoon sugar
13 -
20g freshly grated parmesan
→ Pasta and Assembly
14 -
200g spaghetti
15 -
6 crusty white rolls
16 -
100g butter, melted
17 -
30g grated parmesan
18 -
1 tablespoon fresh parsley, finely chopped
19 -
3 garlic cloves, made into paste
20 -
200g mozzarella, shredded
# Step-by-Step Instructions:
01 -
Heat olive oil in a large pan. Cook onion until golden, then add garlic and cook until fragrant. Add ground beef and brown it thoroughly.
02 -
Mix in tomato puree and cook briefly. Pour in red wine and reduce slightly. Add passata, beef stock, Worcestershire sauce, chopped basil, oregano, sugar, and season with salt and pepper. Simmer for 25 minutes until thick. Stir in grated parmesan and set aside.
03 -
Preheat oven to 350°F (180°C). Cut tops off the rolls and hollow out the centers. Combine melted butter, garlic paste, parsley, and grated parmesan. Brush this mixture inside and outside of each roll.
04 -
Cook spaghetti in salted boiling water until al dente. Drain and transfer directly to the sauce. Toss until well coated.
05 -
Spoon spaghetti into prepared bread rolls, ensuring a generous amount of sauce on top. Sprinkle with shredded mozzarella.
06 -
Place filled rolls on a baking tray. Bake for 8–10 minutes until bread is crisp and cheese is melted. Broil briefly if desired to brown the cheese. Serve immediately.
# Extra Tips:
01 -
Use crusty rolls that sound hollow when tapped to ensure structure holds during baking.
02 -
Reserve the bread centers for making breadcrumbs later.
03 -
The sauce can be prepared ahead and refrigerated up to two days.