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–+ servings
Close-up of an Easy Spaghetti Garlic Bread Bowl overflowing with spaghetti and topped with melted cheese and herbs.

Easy Spaghetti Garlic Bread Bowls

This recipe combines spaghetti and garlic bread into a single, easy-to-make dish. It's perfect for busy families and home cooks looking for a comforting and fun meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Italian, Western
Calories: 646
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spaghetti
  • Olive Oil drizzle
  • 1 White Onion finely diced
  • 2 Garlic finely diced
  • 500 g Minced/Ground Beef 12% fat recommended
  • 1 heaped tbsp Tomato Puree
  • 80 ml Red Wine or more beef stock
  • 500 g Tomato Passata
  • 240 ml Beef Stock
  • 1/2 tbsp Worcestershire Sauce
  • 1/2 bunch Fresh Basil finely diced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sugar
  • 20 g Parmesan freshly grated
  • Salt & Black Pepper as needed
  • 200 g Spaghetti
Bowls
  • 6 Crusty White Rolls firm and crusty
  • 100 g Butter melted
  • 30 g Parmesan freshly grated
  • 1 heaped tbsp Fresh Parsley very finely diced, plus more for garnish
  • 3 Garlic finely grated/minced then mashed into a paste
  • 200 g Shredded Mozzarella or as needed

Equipment

  • Sharp Knife & Chopping Board
  • Large Pan & Wooden Spoon
  • Large Pot & Tongs
  • Jug
  • Fine Cheese Grater
  • Bread knife
  • Small Ramekin
  • Brush
  • Large Tray

Method
 

  1. Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it starts to soften and turn golden, then add the garlic and fry for about 20 seconds. Add the beef and fry until browned all over, breaking it up with your wooden spoon.
  2. Stir in the tomato puree and fry for a minute. Pour in the wine and simmer for a couple of minutes to reduce. Pour in the passata and stock, then stir in the Worcestershire sauce, basil, oregano, and sugar. Season with salt and pepper. Bring to a simmer, then lower the heat and simmer for around 25 minutes until the sauce thickens. Stir in the parmesan, then check and adjust seasoning if needed.
  3. With about 8 minutes left for the sauce, add the spaghetti to salted boiling water and cook until al dente. Preheat your oven to 180C/350F.
  4. While the spaghetti cooks, slice the tops off the rolls and gut out most of the center. Squish around the outside to help build a protective wall. Place the rolls on a large baking tray. In a small ramekin, combine the melted butter, garlic paste, parsley, and parmesan. Brush the inside and outside of the rolls with this mixture.
  5. Once the spaghetti is al dente, use tongs to transfer it directly from the pot into the sauce and toss to combine. Fill the rolls with the spaghetti mixture, ensuring some sauce is on top to prevent the spaghetti from burning or drying out. Top with mozzarella, then bake in the oven for 8-10 minutes, or until the bread is crisp and the cheese has melted. You can use the grill/broiler for the last minute to crisp the cheese.
  6. Garnish with parsley, then serve and enjoy!

Nutrition

Calories: 646kcalCarbohydrates: 46.9gProtein: 35.31gFat: 34.14gSaturated Fat: 18.061gCholesterol: 123mgSodium: 770mgPotassium: 773mgFiber: 3.6gSugar: 5.28gVitamin A: 1545IUVitamin C: 15mgCalcium: 337mgIron: 4.84mg

Notes

a) Beef - Use 12% fat beef for flavor without excess oil. If your mince is very fatty, drain off excess fat before adding tomato puree.
b) Rolls - Use firm, crusty rolls that sound hollow when tapped. If your rolls seem soft, bake them at 180C/350F for 5 minutes after gutting to firm them up.
c) Breadcrumbs - Blitz the removed bread centers to make breadcrumbs. Store tightly at room temperature or freeze.
d) Make ahead - The meat sauce can be made ahead, cooled completely, and stored in the fridge. Reheat gently before tossing with pasta, adding pasta water to loosen if needed. The garlic butter can also be made ahead.
e) Calories - Per bowl.

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