Why Make This Recipe
Spaghetti Garlic Bread Bowls are a fun and tasty twist on traditional spaghetti. They combine two favorite foods: pasta and garlic bread. This recipe is perfect for family dinners or gatherings with friends. The crispy bread bowls filled with rich pasta and cheese create a delicious meal that everyone will enjoy. Plus, they are easy to make, and you can customize them to your liking!
How to Make Spaghetti Garlic Bread Bowls
Ingredients:
- Olive oil for cooking
- 1 medium white onion, finely diced
- 2 garlic cloves, finely diced
- 500g ground beef (12% fat)
- 1 tablespoon tomato puree
- 80ml red wine
- 500g tomato passata
- 240ml beef stock
- ½ tablespoon Worcestershire sauce
- ½ bunch fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20g freshly grated parmesan
- 200g spaghetti
- 6 crusty white rolls
- 100g butter, melted
- 30g parmesan for butter
- 1 tablespoon fresh parsley, finely chopped
- 3 garlic cloves, made into paste
- 200g mozzarella, shredded
Directions:
- Heat olive oil in a skillet. Cook the diced onion until it becomes golden. Add the finely diced garlic and sauté for a minute.
- Next, add the ground beef to the skillet. Brown the meat, breaking it apart with a spoon.
- Mix in the tomato puree and let it cook for a couple of minutes.
- Pour in the red wine and let it reduce for a few minutes.
- Add the tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Stir well and let it simmer for about 25 minutes until the sauce thickens. Once thickened, stir in the grated parmesan.
- While the sauce simmers, cut the tops off the crusty rolls and hollow out the centers.
- In a bowl, mix the melted butter with the garlic paste, chopped parsley, and parmesan. Brush this mixture on the inside and outside of the rolls.
- Boil the spaghetti in salted water until al dente. Drain and add it directly to the sauce, tossing to coat well.
- Fill the hollowed rolls with the pasta mixture, ensuring there is plenty of sauce on top. Top each filled roll with shredded mozzarella.
- Preheat your oven to 350°F (175°C) and bake the rolls for 8-10 minutes, or until the bread is crisp and the cheese melts. For a golden finish, you can broil the rolls for a minute or two at the end.
How to Serve Spaghetti Garlic Bread Bowls
Serve the Spaghetti Garlic Bread Bowls hot from the oven. You can add a sprinkle of fresh parsley or extra parmesan on top for a nice touch. Pair them with a simple salad or some steamed vegetables for a complete meal. Enjoy!
How to Store Spaghetti Garlic Bread Bowls
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven to regain the crispy texture of the bread.
Tips to Make Spaghetti Garlic Bread Bowls
- Make sure not to overbake the bread rolls to keep them crunchy.
- Feel free to use ground turkey or chicken instead of beef for a lighter option.
- Add more vegetables like bell peppers or mushrooms to the sauce for extra flavor and nutrition.
Variation
You can easily customize this recipe by adding different cheeses, such as cheddar or fontina. Additionally, try using different types of bread rolls to change the taste and texture.
FAQs
1. Can I use different types of pasta for this recipe?
Yes, you can use other pasta shapes like penne or fusilli. Just make sure to adjust the cooking time accordingly.
2. What kind of rolls work best for this recipe?
Crusty rolls are preferred because they hold up better when filled. Ciabatta or French rolls are great options.
3. Can I make this dish vegetarian?
Absolutely! You can substitute the ground beef with lentils or mushrooms and use vegetable stock instead of beef stock.
Spaghetti Garlic Bread Bowls
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A fun twist on traditional spaghetti, combining rich pasta and cheese in crispy garlic bread bowls.
Ingredients
- Olive oil for cooking
- 1 medium white onion, finely diced
- 2 garlic cloves, finely diced
- 500g ground beef (12% fat)
- 1 tablespoon tomato puree
- 80ml red wine
- 500g tomato passata
- 240ml beef stock
- ½ tablespoon Worcestershire sauce
- ½ bunch fresh basil, chopped
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 20g freshly grated parmesan
- 200g spaghetti
- 6 crusty white rolls
- 100g butter, melted
- 30g parmesan for butter
- 1 tablespoon fresh parsley, finely chopped
- 3 garlic cloves, made into paste
- 200g mozzarella, shredded
Instructions
- Heat olive oil in a skillet and cook the diced onion until golden. Add finely diced garlic and sauté for a minute.
- Add ground beef to the skillet, browning the meat and breaking it apart with a spoon.
- Mix in the tomato puree and cook for a couple of minutes.
- Pour in the red wine and reduce for a few minutes.
- Add tomato passata, beef stock, Worcestershire sauce, chopped basil, dried oregano, and sugar. Stir well and let simmer for about 25 minutes until the sauce thickens. Stir in grated parmesan.
- While the sauce simmers, cut the tops off the crusty rolls and hollow out the centers.
- In a bowl, mix melted butter with garlic paste, chopped parsley, and parmesan; brush on the inside and outside of the rolls.
- Boil spaghetti in salted water until al dente, drain, and add directly to the sauce, tossing to coat.
- Fill hollowed rolls with the pasta mixture, topping with shredded mozzarella.
- Preheat oven to 350°F (175°C) and bake rolls for 8-10 minutes until crisp and cheese melts. Broil for a minute for a golden finish.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
