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Spaghetti Garlic Bread Bowls

Spaghetti Garlic Bread Bowls: A Cozy Italian-Fusion Feast

Spaghetti Garlic Bread Bowls bring comfort and joy in every bite, combining crispy bread with savory spaghetti—a delightful interactive dining experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Fusion, Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 2 tablespoons olive oil Use vegetable oil if unavailable.
  • 1 medium white onion, finely diced Substitute shallots for a milder taste.
  • 2 cloves garlic, finely diced Use garlic powder if fresh is unavailable.
  • 500 g ground beef (12% fat) Substitute with turkey or plant-based meat for a leaner option.
  • 1 tablespoon tomato puree Can replace with tomato paste.
  • 80 ml red wine Omit for a non-alcoholic version.
  • 500 g tomato passata Crushed tomatoes can be used instead.
  • 240 ml beef stock Vegetable stock can be swapped for a vegetarian option.
  • ½ tablespoon Worcestershire sauce Omit for a vegetarian version.
  • ½ bunch fresh basil, chopped Substitute with dried basil if fresh isn't available.
  • ½ teaspoon dried oregano Can replace with Italian seasoning.
  • ½ teaspoon sugar Omit if desired.
  • 20 g freshly grated parmesan Can substitute with nutritional yeast for a vegan option.
For the Bowl Components
  • 200 g spaghetti Any pasta shape can be used as a substitute.
  • 100 g butter, melted Use margarine for a dairy-free option.
  • 30 g parmesan for butter Use vegan cheese for a dairy-free version.
  • 1 tablespoon fresh parsley, finely chopped Can use dried parsley as a substitute.
  • 3 cloves garlic, made into paste Use a garlic press or finely mince.
  • 200 g mozzarella, shredded Any melty cheese can work as a substitute.

Equipment

  • large skillet
  • baking sheet
  • pot
  • spoon
  • Small bowl
  • garlic press

Method
 

Step-by-Step Instructions for Spaghetti Garlic Bread Bowls
  1. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the diced white onion and cook for about 5-7 minutes until translucent.
  2. Add 500g of ground beef to the skillet and increase the heat to medium-high. Cook for about 7-10 minutes until fully browned.
  3. Stir in 1 tablespoon of tomato puree and let it cook for 1-2 minutes. Then pour in 80ml of red wine and let it simmer for about 3-5 minutes.
  4. Add 500g of tomato passata and 240ml of beef stock, mixing well to combine.
  5. To the sauce, add ½ tablespoon of Worcestershire sauce, chopped basil, dried oregano, and ½ teaspoon of sugar. Simmer uncovered for 25 minutes.
  6. While the sauce simmers, cut the tops off 6 crusty white rolls and hollow out the centers.
  7. In a small bowl, mix 100g of melted butter with 3 garlic cloves (made into paste) and 1 tablespoon of chopped parsley and 30g of parmesan.
  8. Bring a large pot of salted water to a boil. Add 200g of spaghetti and cook until al dente, then drain and toss in the meat sauce.
  9. Preheat your oven to 350°F (175°C). Fill each hollowed roll with the spaghetti mixture.
  10. Sprinkle 200g of shredded mozzarella over each stuffed roll and bake for 8-10 minutes until the cheese melts.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 4mg

Notes

Allow the sauce to cool slightly before mixing with pasta to avoid soggy bread bowls. Use sturdy rolls to hold the filling.

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