Description
Enjoy garlicky spaghetti in warm, hollowed bread bowls, a fun and comforting meal that looks impressive yet comes together quickly.
Ingredients
Scale
- 1 pound spaghetti
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 4 large bread bowls
- Fresh parsley, chopped for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente, then drain. While the pasta cooks, preheat your oven to 375°F (190°C). Cut the tops off the bread bowls and hollow out the insides, leaving a sturdy wall so the bowls hold their shape.
- Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and red pepper flakes and sauté gently until fragrant, about 1 minute — do not let the garlic brown. Toss the cooked spaghetti with the garlic oil and the grated Parmesan cheese so the strands are evenly coated and glossy.
- Spoon about 2-3 tablespoons of marinara sauce into each hollowed bread bowl to create a saucy base. Add the garlic spaghetti on top of the sauce, pressing down gently so the bowl is well filled. Place the filled bread bowls on a baking sheet and bake for 10–15 minutes, until the tops look golden and the sauce bubbles at the edges.
- Remove the bread bowls from the oven and let them rest for 2–3 minutes. Garnish with chopped fresh parsley for color and a bright herbal note. Serve warm so the bread stays crisp and the inside remains saucy.
Notes
Serve with a side salad or roasted vegetables. For extra flavor, offer more Parmesan or a drizzle of extra virgin olive oil at the table. Leftovers can be refrigerated for up to 3 days; store pasta separately from bread to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 990
- Sugar: 10g
- Sodium: 1100mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 145g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 20mg