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Spaghetti Garlic Bread Bowls

Spaghetti garlic bread bowls combine hollowed sourdough bread with hearty meat sauce and spaghetti, then bake until the mozzarella melts and bubbles. The bread edges turn golden and crispy while the center stays stuffed with pasta for a fun bread bowl dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Bread bowls
  • 4 round sourdough bread bowls Look for bread bowls with enough interior to hollow and leave about a 1-inch border.
  • 4 tbsp butter Melted for garlic-parsley brushing.
  • 3 garlic cloves Minced.
  • 2 tbsp fresh parsley Chopped.
Spaghetti and meat sauce
  • 12 oz spaghetti Cooked before assembling the bowls.
  • 1 lb ground beef Cook until browned, then drain fat.
  • 24 oz marinara sauce Jarred marinara sauce.
  • 1 tsp Italian seasoning Added to the marinara while simmering.
  • 0.5 tsp red pepper flakes Optional heat; adjust to taste.
Cheese topping
  • 1 cup mozzarella cheese Shredded for melting.
  • 1 Parmesan For serving.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and bake the bread bowls
  1. Preheat the oven to 375°F and place the bread bowls on a sheet pan. Cut the tops off and hollow out the centers, leaving a 1-inch border.
  2. Mix the melted butter with the minced garlic and chopped parsley. Brush generously inside and outside each bread bowl, then bake for 10 minutes until the bread looks crispy and lightly golden at the edges.
Make the meat sauce
  1. Brown the ground beef in a skillet over medium-high heat, then drain any excess fat. Stir in the marinara sauce, Italian seasoning, and red pepper flakes, then simmer for 10 minutes until the sauce looks thick and cohesive.
Assemble and finish
  1. Toss the cooked spaghetti with the meat sauce until the strands are evenly coated. Fill each bread bowl generously with the sauced spaghetti.
  2. Top each bowl with shredded mozzarella. Bake 8–10 minutes at 375°F until the cheese is fully melted and bubbling, then serve with Parmesan.

Notes

For cleaner hollowing, chill the bread bowls 10 minutes before cutting so they hold their shape. Refrigerate leftovers up to 3 days; reheat in the oven at 350°F until warmed through and the cheese softens. Freezing is not recommended because the bread can turn soggy after thawing. If you want a lighter option, use lean ground beef (90% or higher) for a similar flavor with less fat.