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–+ servings
A fork pulling spaghetti from an Easy Spaghetti Garlic Bread Bowl filled with meat sauce and melted cheese.

Easy Spaghetti Garlic Bread Bowls

This recipe for Easy Spaghetti Garlic Bread Bowls is perfect for busy families looking for a convenient, kid-friendly meal. It's a fun and delicious way to combine spaghetti and garlic bread into one satisfying dish.
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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 medium White Onion finely diced
  • 2 cloves of Garlic finely diced
  • 500 g Minced/Ground Beef
  • 1 heaped tbsp Tomato Puree
  • 80 ml Red Wine sub 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 freshly grated Parmesan
  • Salt & Black Pepper as needed
  • 200 g Spaghetti
Bowls
  • 6 Crusty White Rolls
  • 100 g Butter melted
  • 30 g Parmesan fresh dusty variety
  • 1 heaped tbsp fresh Parsley very finely diced, plus more to garnish if desired
  • 3 cloves of 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 20 seconds or so. Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go.
  2. Stir in the tomato puree and fry for a minute, then 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 then 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 for seasoning and adjust if needed.
  3. With around 8 minutes to go, add the spaghetti to salted boiling water and cook until al dente. Preheat the oven to 180C/350F.
  4. While the spaghetti cooks, slice the tops off the rolls and gut out most of the centre. Squish around the outside to help build a protective wall then place the rolls on a large baking tray. In a small pot or ramekin combine the butter, garlic, parsley and parmesan then brush the inside and outside of the rolls.
  5. Once the spaghetti is al dente, use tongs to transfer it straight from the pot into the sauce and toss to combine. Add into the rolls, making sure you finish with some sauce to prevent the spaghetti 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 also flick on the grill/broiler to crisp the cheese.
  6. Garnish with parsley then serve.

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

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