Homemade Spaghetti in a Crispy Bread Bowl
A delightful dish combining traditional spaghetti with a crispy bread bowl, perfect for cozy dinners or festive gatherings.
Equipment
- Baking Sheet
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 12 ounces Spaghetti Cook al dente.
- 2 tablespoons Olive Oil Extra virgin for best flavor.
- 3 cloves Garlic Minced.
- 28 ounces Canned Tomatoes Crushed, or whole/diced if preferred.
- 1 tablespoon Italian Seasoning Blend of dried herbs.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly cracked, adjust to taste.
- 0.5 cup Parmesan Cheese Grated, for topping.
- 4 pieces Bread Bowls Medium-sized rolls or artisan loaves.
Instructions
- Preheat your oven to 375°F (190°C). Carve out the centers of each bread roll, leaving about a half-inch border. Set aside.
- Brush the interiors of the hollowed bread bowls with olive oil and place them on a baking sheet. Bake for 10-15 minutes until golden brown and crispy.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for about 10 minutes, adding reserved pasta water if the sauce thickens too much.
- Toss the drained spaghetti in the skillet with the sauce. Mix in grated Parmesan cheese until melted.
- Fill each bread bowl with the spaghetti mixture, packing it in and allowing it to overflow slightly.
- Top with additional Parmesan cheese and fresh herbs if desired. Serve immediately.
Notes
For variations, consider adding sautéed vegetables, proteins, or different cheeses. Serve with a side salad or garlic bread.