Description
Enjoy a delicious twist on pasta with these Spaghetti Garlic Bread Bowls, featuring al dente spaghetti tossed in garlicky olive oil, served in crispy sourdough bread bowls. Topped with marinara sauce and melted mozzarella, this dish is perfect for sharing and will impress your guests!
Ingredients
Scale
- 1 large loaf of sourdough bread
- 1 pound of spaghetti
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 teaspoon of red pepper flakes (optional)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh parsley, chopped
- 1 cup of marinara sauce (store-bought or homemade)
- 1 cup of shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cut off the top of the sourdough bread to create a lid and set it aside.
- Hollow out the inside of the bread, being careful not to break through the bottom or sides.
- Brush the inside and top of the hollowed bread with 2 tablespoons of olive oil.
- Place the hollowed-out bread bowls on a baking sheet.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente (about 8-10 minutes).
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- If desired, add red pepper flakes and stir for another 30 seconds.
- Reserve 1 cup of pasta water, then drain the spaghetti and add it to the skillet with garlic oil.
- Toss the spaghetti to coat, adding reserved pasta water as needed for desired consistency.
- Season with salt and black pepper, then stir in Parmesan cheese and chopped parsley.
- Spoon the garlic spaghetti mixture into each hollowed-out bread bowl.
- Pour marinara sauce over the spaghetti in each bowl.
- Sprinkle shredded mozzarella cheese generously over the sauce.
- Cover the filled bread bowls loosely with aluminum foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the bread bowls cool for a few minutes before serving.
- Garnish with extra chopped parsley and a sprinkle of Parmesan cheese if desired.
- Enjoy warm, using the leftover bread tops for dipping into the sauce.
Notes
- Feel free to customize the recipe by adding your favorite vegetables or proteins to the spaghetti mixture.
- These bread bowls are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes