I bring together two favorites—spaghetti and garlic bread—by stuffing saucy, cheesy pasta into crusty rolls for a fun, hand-held dinner that’s as delicious as it is impressive.
Why You’ll Love This Recipe
I love that this dish lets me enjoy spaghetti and garlic bread at once—no side dishes needed. The crusty roll keeps everything contained, and melting mozzarella and fresh parmesan on top adds that gooey, savory finish I crave. Plus, it’s simple enough for a weeknight but special enough for guests.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meat sauce and spaghetti
olive oil
1 medium onion, finely diced
2–3 garlic cloves, finely minced
500 g (1 lb) ground beef
1 Tbsp tomato paste
80 ml (⅓ cup) red wine (or extra beef stock)
500 g passata (pureed tomatoes)
240 ml (1 cup) beef stock
½ Tbsp Worcestershire sauce
½ tsp dried oregano
½ tsp sugar
½ bunch fresh basil, chopped
20 g (¼ cup) freshly grated parmesan
salt & black pepper
200 g spaghetti
For the garlic bread bowls
6 large crusty white rolls
100 g (7 Tbsp) butter, melted
3 garlic cloves, finely grated
30 g (1 oz) parmesan, grated
1 Tbsp fresh parsley, finely chopped (plus extra garnish)
200 g (2 cups) shredded mozzarella
Directions
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I heat olive oil in a large pan over medium heat, cook the onion until soft, then add garlic and cook briefly.
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I brown the ground beef thoroughly, then stir in tomato paste. I pour in the red wine and let it reduce slightly.
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I add the passata, stock, Worcestershire sauce, oregano, basil, sugar, and season with salt and pepper. I simmer the sauce for about 25 minutes until thickened, then stir in parmesan and adjust seasoning.
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I cook the spaghetti until just al dente, drain it, and mix it directly into the meat sauce.
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I preheat the oven to 180 °C (350 °F). I slice the tops off the rolls and hollow them out, leaving about ½-inch thick walls.
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I mix melted butter with garlic, parsley, and parmesan, and brush it inside and outside each roll.
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I stuff the rolls with the saucy spaghetti, top with mozzarella, and bake for 8 to 10 minutes until crispy and melted. I broil them briefly if I want a golden top.
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I garnish with parsley and serve immediately.
Servings and timing
Yields: 6 bread bowls
Prep: 25 minutes
Cook: 50 minutes
Total time: 1 hour 15 minutes
Variations
I like swapping beef for mushrooms or plant-based meat for a vegetarian version.
I sometimes change up the cheese and use provolone or burrata for a twist.
When I want to skip wine, I just use extra beef stock and a splash of balsamic vinegar.
Short pasta like penne works just as well and makes eating easier.
Crusty rolls like sourdough or kaiser buns hold up great too.
storage/reheating
I store leftover sauce and garlic butter separately in airtight containers in the fridge for up to 2 days. I prefer assembling the bowls fresh since storing them leads to soggy bread. When reheating, I warm the sauce on the stove, stuff it into fresh rolls, and bake again until hot and melted.
FAQs
How far ahead can I prep this?
I can make the sauce and garlic butter a couple days in advance and keep them in the fridge until ready to assemble and bake.
What kind of rolls work best?
I use crusty rolls like sourdough or Portuguese buns because they hold up well with the filling.
Can I freeze them?
I don’t freeze the assembled bowls, but I freeze the sauce separately and use fresh rolls when I’m ready to bake.
Can I skip the red wine?
Yes, I just use more beef stock with a splash of balsamic to add depth without the wine.
Can I use other pasta shapes?
Absolutely, I sometimes use penne or rotini for easier scooping and eating.
Conclusion
I absolutely love how this recipe turns a classic into something playful and indulgent. Stuffing garlic-infused bread bowls with rich, cheesy spaghetti feels so creative and satisfying. It's easy enough for family dinners, yet fun enough for serving friends. I hope you try it and enjoy every delicious bite.
Spaghetti Garlic Bread Bowls
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 bread bowls
- Category: Main dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
Saucy, cheesy spaghetti stuffed into garlic-infused crusty bread bowls for a fun, handheld meal.
Ingredients
- Olive oil
- 1 medium onion, finely diced
- 2–3 garlic cloves, minced
- 500 g (1 lb) ground beef
- 1 Tbsp tomato paste
- 80 ml (⅓ cup) red wine (or extra beef stock)
- 500 g passata (pureed tomatoes)
- 240 ml (1 cup) beef stock
- ½ Tbsp Worcestershire sauce
- ½ tsp dried oregano
- ½ tsp sugar
- ½ bunch fresh basil, chopped
- 20 g (¼ cup) freshly grated parmesan
- Salt & black pepper
- 200 g spaghetti
- 6 large crusty white rolls
- 100 g (7 Tbsp) butter, melted
- 3 garlic cloves, finely grated
- 30 g (1 oz) parmesan, grated
- 1 Tbsp fresh parsley, chopped (plus garnish)
- 200 g (2 cups) shredded mozzarella
Instructions
- Heat olive oil and sauté onion, then garlic.
- Brown beef, stir in tomato paste, add wine and reduce.
- Add passata, stock, Worcestershire, oregano, basil, sugar, salt, and pepper; simmer until thickened.
- Cook spaghetti al dente; combine with sauce.
- Preheat oven to 180 °C (350 °F). Hollow out rolls.
- Mix melted butter, garlic, parsley, and parmesan; brush inside and outside rolls.
- Fill rolls with spaghetti, top with mozzarella, bake 8–10 minutes until crispy.
- Garnish with parsley and serve hot.
Notes
- Use mushrooms or plant-based meat for a vegetarian option.
- Provolone or burrata cheese works as a tasty alternative.
- Short pasta shapes like penne can simplify eating.
- Sourdough or kaiser buns hold filling well.
- Reheat sauce separately to avoid soggy bread.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 650
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
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