Description
Spaghetti Garlic Bread Bowls offer a delightful twist on classic comfort food by combining flavorful garlic-spiced spaghetti with melted cheeses inside a hollowed sourdough bread bowl. This creative recipe is perfect for a cozy family meal or a fun dinner party that impresses with both taste and presentation.
Ingredients
Scale
For the Bread Bowls
- 1 large loaf of sourdough bread
- 4 tablespoons of olive oil, divided
For the Spaghetti
- 1 pound of spaghetti
- 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
Additional Toppings
- 1 cup of marinara sauce (store-bought or homemade)
- 1 cup of shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the bread bowls later.
- Prepare Bread Bowls: Cut off the top of the sourdough bread to create a lid and set it aside carefully.
- Hollow Bread: Hollow out the inside of the bread, ensuring you do not puncture the bottom or sides, creating a bowl shape.
- Brush with Olive Oil: Use 2 tablespoons of olive oil to brush the interior and the top lid of the bread for flavor and to help crisp the crust during baking.
- Place Bread Bowls on Baking Sheet: Arrange the hollowed bread bowls on a baking sheet ready for filling after pasta preparation.
- Cook Spaghetti: Bring a large pot of salted water to boil and cook the spaghetti according to the package instructions until al dente, approximately 8-10 minutes.
- Sauté Garlic: While spaghetti cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add Red Pepper Flakes (Optional): Stir in red pepper flakes and cook for an additional 30 seconds for a spicy kick.
- Drain Pasta and Reserve Water: Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- Toss Spaghetti in Garlic Oil: Add drained spaghetti to the skillet with garlic oil, tossing to coat evenly and adding reserved pasta water as needed to achieve your preferred sauce consistency.
- Season and Add Cheese/Herbs: Season spaghetti with salt and black pepper. Stir in grated Parmesan cheese and chopped fresh parsley to infuse flavor.
- Fill Bread Bowls: Spoon the garlic spaghetti mixture evenly into each hollowed-out bread bowl.
- Add Marinara Sauce: Pour marinara sauce over the spaghetti within each bread bowl to add a rich tomato flavor.
- Top with Mozzarella: Generously sprinkle shredded mozzarella cheese on top of the sauce for gooey melted goodness.
- Bake Covered: Cover the filled bread bowls loosely with aluminum foil and bake in the preheated oven for 15 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and golden brown.
- Cool Before Serving: Let the bread bowls cool for a few minutes to set and make handling easier.
- Garnish (Optional): Garnish with extra chopped parsley and sprinkle additional Parmesan cheese if desired for presentation and added flavor.
- Serve and Enjoy: Serve warm, using the reserved bread tops as dippers to enjoy the delicious sauce and leftover spaghetti flavors.
Notes
- To prevent the bread bowls from becoming soggy, ensure the hollowing is done carefully without puncturing the base.
- Use homemade marinara sauce for a fresher, more flavorful dish or choose your favorite quality store-bought brand.
- Adjust red pepper flakes according to your spice tolerance or omit entirely for a milder version.
- For a gluten-free alternative, substitute the sourdough loaf and pasta with gluten-free versions.
- Leftover bread tops make perfect dippers for the sauce, enhancing the overall eating experience.
