If you’re looking for a show-stopping, comfort food twist that will absolutely steal the dinner table spotlight, Bread Bowl Spaghetti is the answer. Imagine your favorite spaghetti night — but made extra special with a crispy, garlicky bread bowl that turns every bite into pure joy.
Why You’ll Love This Recipe
- Ultimate Comfort Experience: Crusty bread, garlicky butter, and cheesy spaghetti come together for the cozy meal of your dreams.
- Family-Friendly Fun: Everyone loves eating spaghetti straight out of an edible bowl, especially kids (and honestly, grown-ups, too!).
- Perfect for Gatherings: Serve Bread Bowl Spaghetti at parties or casual get-togethers — it’s portable, fun, and always goes fast.
- Easily Customizable: You can switch up the filling, sauce, or cheese to suit any mood or dietary need, making this recipe endlessly versatile.
Ingredients You’ll Need
Let’s talk about the building blocks of this mouthwatering Bread Bowl Spaghetti! Each ingredient is simple, but together, they create layers of flavor, texture, and those golden, melty moments you’ll crave again and again.
- Round Rolls (5-6 inches each): These sturdy rolls are the perfect shape for holding all the saucy spaghetti without falling apart — kaiser rolls work beautifully.
- Spaghetti Noodles: You only need a quarter of a box, so it’s a great way to stretch leftovers or make a smaller batch.
- Spaghetti Sauce: Use your favorite jarred sauce, or homemade if you have time; it’s the heart of that saucy goodness.
- Ground Beef: Adds heartiness, flavor, and classic spaghetti-night vibes to your filling.
- Salt & Pepper: Essential for seasoning the beef and sauce just right.
- Mozzarella Cheese: Two layers of shredded mozzarella mean gooey, stretchy perfection in every bite.
- Butter: Melted butter gives your bread bowl its golden, rich finish.
- Garlic (minced): A generous helping for that crave-worthy aroma and unmistakable flavor.
- Kosher Salt: Intensifies the garlic butter and boosts the taste of every ingredient.
- Parsley: For a pop of fresh, herby color and a hint of earthy taste.
Variations
One of my favorite things about Bread Bowl Spaghetti is how creative you can get — feel free to switch it up for whatever you’re craving, or to suit any dietary need. Here are just a few ideas to get you inspired!
- Meatless Marvel: Skip the ground beef and swap in sautéed mushrooms or plant-based crumbles for a vegetarian version that’s every bit as hearty.
- Cheese Lover’s Dream: Mix in a bit of provolone, fontina, or even creamy ricotta along with the mozzarella for an ultra-gooey, melty bowl.
- Spicy Kick: Add red pepper flakes to the sauce or use hot Italian sausage in place of some or all of the ground beef for those who love heat.
- Gluten-Free Option: Use gluten-free rolls and pasta to make this Bread Bowl Spaghetti friendly for everyone at the table.
How to Make Bread Bowl Spaghetti
Step 1: Prepare the Spaghetti Mixture
Start by browning your ground beef in a large skillet over medium heat. Once it’s fully cooked and no longer pink, stir in your favorite spaghetti sauce, season lightly with salt and pepper, and let the magic simmer. This rich, meaty sauce is going to be the heart of your bread bowls, so let it bubble gently for 10 minutes while the flavors meld and deepen. When it’s ready, toss in your cooked spaghetti noodles until everything is gloriously saucy and coated. Cover to keep warm — you’ll want it nice and hot for filling the rolls.
Step 2: Mix the Garlic Butter
Meanwhile, grab a medium bowl for your garlic butter. Stir together the melted butter, minced garlic, kosher salt, and fresh parsley until everything is beautifully blended. You’ll be slathering this irresistible mixture all over your rolls, so don’t skimp! The buttery, garlicky goodness is what transforms the bread bowl from standard bread to “can’t-stop-eating-this” territory.
Step 3: Hollow Out and Prep the Bread Bowls
Now for the fun part! Use a sharp knife to carefully slice the top off each roll and gently hollow out the center, leaving a sturdy bread base at the bottom (don’t cut all the way through). Arrange the bread bowls on a parchment-lined sheet pan, then spoon and brush the garlic butter mixture all over the insides and outsides. This step gives you maximum flavor — and ensures your bread bowl is both crisp and rich after baking.
Step 4: Fill and Bake the Bread Bowl Spaghetti
It’s assembly time! Sprinkle a tablespoon of shredded mozzarella cheese inside each bread bowl first (this melts into a protective, cheesy base). Next, add a heaping scoop (about ½ cup) of the hot spaghetti and sauce mixture. Finish with an extra tablespoon of mozzarella on top — you want that glorious, golden melt. Bake the filled bread bowls in your preheated oven for 7-10 minutes, or until the tops are bubbly and the bread is perfectly crisped. Garnish with fresh parsley to finish.
Pro Tips for Making Bread Bowl Spaghetti
- Crusty Roll Selection: Look for rolls with a sturdy crust — they hold up so much better than softer ones and give the perfect crisp outside after baking.
- Buttery Coverage: Use a pastry brush to reach every nook inside and outside the roll, ensuring rich flavor in every bite and a glorious golden brown finish.
- Oven Watch: Keep an eye on your bread bowls for the last few minutes in the oven — you want melted cheese and crisp bread, but not over-browned edges.
- Spaghetti Mixture Temperature: Fill your bread bowls with piping hot spaghetti — this helps the cheese melt quickly and keeps the inside warm and satisfying right up to the last bite.
How to Serve Bread Bowl Spaghetti
Garnishes
Finish your Bread Bowl Spaghetti with a cheerful sprinkle of chopped fresh parsley, extra mozzarella, or even a dusting of grated Parmesan. These small touches add color and a touch of sophistication that everyone will appreciate — plus, who doesn’t love a little extra cheese?
Side Dishes
Keep things simple and classic! A crisp Caesar salad, a pile of roasted veggies, or a tangy Italian chopped salad make wonderful sidekicks and lighten up this cozy meal beautifully. If you’re feeling extra, set out a small bowl of marinara for dunking the bread bowl lids!
Creative Ways to Present
For family dinners, serve the bread bowls on a wooden board with a scattering of herbs and colorful napkins. Entertaining a crowd? Arrange mini bread bowls (using smaller rolls) on a platter for a playful appetizer buffet — they’ll disappear in minutes! You can even give each bowl a flag with guests’ names for a charming, personalized touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), wrap each cooled Bread Bowl Spaghetti tightly in foil or store in an airtight container in the fridge. The crust will stay pleasantly chewy and the filling remains tasty for up to 2 days.
Freezing
Bread Bowl Spaghetti doesn’t freeze quite as gracefully as some dishes because the bread can get soggy. However, you can freeze the spaghetti mixture separately and assemble fresh bread bowls for a fast, comforting meal down the road.
Reheating
For best results, place leftover bread bowls in a 350°F oven (wrapped loosely in foil) for about 10-12 minutes, or until heated through and the cheese is melty again. The oven keeps the bread crisp — microwaving can make it too soft or chewy.
FAQs
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Can I use a different type of bread for Bread Bowl Spaghetti?
Absolutely! Any hearty, crusty roll works well — sourdough, ciabatta, or even large dinner rolls. Just make sure the bread is sturdy enough to hold the filling without going soggy.
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Can I make the spaghetti mixture in advance?
Yes — you can cook the meat sauce and spaghetti a day ahead and store it covered in the fridge. When ready, gently reheat before filling the bread bowls for best texture and flavor.
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Do I need to hollow out the bread bowl all the way through?
No — leave about an inch at the base so the filling doesn’t leak. Just hollow out enough to make a good-sized bowl for the spaghetti and cheese.
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How do I keep the bread from getting soggy?
Brushing the inside of the bread with garlic butter and starting with a layer of mozzarella cheese creates a delicious barrier, keeping the crust crisp even after filling. Bake filled bread bowls right before serving for best crunch!
Final Thoughts
If you’re ready to shake up your next pasta night, Bread Bowl Spaghetti is a must-try — fun, flavorful, and sure to gather everyone around the table with smiles. Give this playful spin a go, and I promise it’ll earn a spot among your all-time favorites!
Print
Bread Bowl Spaghetti Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 bread bowls 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in this delightful Bread Bowl Spaghetti recipe where tender spaghetti is nestled in a garlic-infused bread bowl, topped with gooey mozzarella cheese.
Ingredients
Bread Bowls:
- 6 round (5-6 inches) rolls, like white kaiser rolls
Spaghetti:
- 4 ounces (1/4 of a 16-ounce box) spaghetti noodles, cooked according to package directions
- 24 ounces spaghetti sauce
- 1 pound ground beef
- Salt and pepper, to taste
- 2 cups mozzarella cheese, shredded and divided
Garlic Butter:
- 1 cup (2 sticks or 227g) butter, melted
- 2 tablespoons garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon parsley, minced
Instructions
- Preheat oven and prepare sheet pan: Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Prepare Spaghetti: Brown ground beef in a skillet, add spaghetti sauce, salt, and pepper. Simmer, then add cooked noodles. Toss to coat and keep warm.
- Make Garlic Butter: Combine melted butter, garlic, salt, and parsley in a bowl. Mix well.
- Assembly: Hollow out the rolls, brush with garlic butter, fill with cheese and spaghetti mixture. Bake until golden.
Notes
- You can customize the fillings by adding vegetables or different types of cheese.
- Experiment with different herbs and seasonings in the garlic butter for varied flavors.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 820
- Sugar: 8g
- Sodium: 1130mg
- Fat: 51g
- Saturated Fat: 30g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 135mg
