Why You’ll Love This Recipe

I adore this recipe because it brings together two of my favorite dishes—spaghetti and garlic bread—into one incredible meal. It’s easy to prepare, looks impressive, and tastes like something straight out of an Italian bistro. The bread bowls make for a fun presentation and eliminate the need for extra sides. Plus, the melty cheese and fragrant basil take it over the top.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large sourdough bread bowls
8 ounces spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Directions

I start by preheating my oven to 375°F. Then I cook the spaghetti according to the package directions until it’s al dente, drain it, and set it aside.

In a large skillet, I heat the olive oil over medium heat. I add the minced garlic and red pepper flakes, letting them sizzle for about a minute until fragrant but not browned. Next, I toss in the cooked spaghetti along with the marinara sauce, salt, and black pepper. I stir well to coat every strand and heat everything through for 2–3 minutes.

Once the sauce and pasta are well combined, I remove the skillet from the heat and stir in the shredded mozzarella cheese until it melts into the spaghetti, creating a rich, cheesy texture.

Meanwhile, I hollow out the sourdough bread bowls, leaving about a one-inch border to hold the filling. I fill each bread bowl with the cheesy spaghetti mixture, packing it in gently. Then I sprinkle grated Parmesan cheese on top for that perfect golden crust.

I place the filled bread bowls on a baking sheet and bake them in the preheated oven for 15–20 minutes, until the bread turns crispy and the cheese is bubbling beautifully. After removing them from the oven, I let them cool for a few minutes, then garnish with fresh basil leaves before serving.

Servings and Timing

This recipe makes 2 hearty servings. Prep time takes about 15 minutes, cook time 25 minutes, and the total time is around 40 minutes from start to finish. Each serving has approximately 720 calories.

Variations

When I want a little extra flavor, I brush the inside of the bread bowls with garlic butter before filling them. For a meatier version, I mix cooked Italian sausage or ground beef into the spaghetti. I’ve also made this with creamy Alfredo sauce instead of marinara for a white pasta twist. If I’m cooking for a crowd, I use smaller rolls to make individual mini bowls—it’s great for parties or kids.

Storage/Reheating

If I have leftovers, I store the spaghetti mixture separately from the bread bowls to prevent sogginess. The pasta keeps well in the refrigerator for up to 3 days in an airtight container. When I’m ready to eat, I reheat the pasta on the stove or in the microwave until warm, then spoon it back into lightly toasted bread bowls. I can also freeze just the pasta portion for up to 2 months.

FAQs

Can I use regular bread instead of sourdough bowls?

Yes, any sturdy round loaf works well, but sourdough gives the best flavor and structure.

How do I make the bread bowls crispy?

I bake them unfilled for about 5 minutes before adding the pasta—this helps create a firmer, crunchier base.

Can I use whole wheat or gluten-free spaghetti?

Definitely. I’ve made it with both, and it turns out just as delicious.

What kind of sauce works best?

I prefer a classic marinara, but any tomato-based or creamy pasta sauce works perfectly.

How can I make this spicier?

I add extra red pepper flakes or a drizzle of spicy olive oil before baking.

Can I prepare these ahead of time?

Yes, I make the spaghetti mixture ahead, refrigerate it, and assemble the bowls right before baking.

How do I keep the bread from getting soggy?

I make sure to drain the pasta well and use a thicker sauce so it doesn’t soak into the bread too quickly.

Can I add meat to this recipe?

Absolutely—browned Italian sausage, grilled chicken, or meatballs are great additions.

What cheese works best besides mozzarella?

Provolone, cheddar, or a blend of Italian cheeses all melt beautifully and add unique flavor.

Can I make mini versions for appetizers?

Yes, I use small dinner rolls as bread bowls and fill them with bite-sized portions of spaghetti—they’re a crowd favorite.

Conclusion

I love how these Spaghetti Garlic Bread Bowls turn an everyday pasta dish into something truly special. The combination of crispy bread, gooey cheese, and savory spaghetti makes them an instant comfort food classic. Whether I’m serving them for a cozy dinner or a fun weekend meal, they never fail to impress—and they always disappear fast.