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A close-up of an Easy Spaghetti Garlic Bread Bowl overflowing with spaghetti, meat sauce, and melted cheese, garnished with parsley.

Easy Spaghetti Garlic Bread Bowls

A fun and easy way to serve pasta dishes that are both satisfying and visually appealing. Perfect for weeknight dinners and gatherings.
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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
  • 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 Parmesan freshly grated
  • Salt & Black Pepper as needed
  • 200 g Spaghetti
Bowls
  • 6 Crusty White Rolls
  • 100 g Butter melted
  • 30 g Parmesan
  • 1 heaped tbsp Fresh Parsley very finely diced, plus more to garnish if desired
  • 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 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/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 tuck in 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

Beef: Use 12% fat beef for flavor without excess oil. If using very fatty mince, drain fat before adding tomato puree. 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. Breadcrumbs: Blitz excess bread from rolls to use as breadcrumbs later, store tightly at room temperature or freeze. Make ahead: Meat sauce and garlic butter can be made ahead. Cool sauce completely, store in fridge, and reheat gently before tossing with pasta. Loosen sauce with pasta water if needed. Calories are per bowl.

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