Ingredients
Scale
- 8 ounces spaghetti
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 4 large bread rolls (sourdough or Italian)
- 1/4 cup butter, softened
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the marinara sauce, oregano, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
- Toss the cooked spaghetti in the sauce until well coated. Stir in the grated Parmesan cheese.
- While the spaghetti is cooking, prepare the bread bowls. Cut the tops off the bread rolls and hollow out the insides, leaving about a 1/2-inch thick shell.
- In a small bowl, mix softened butter with chopped parsley. Spread this mixture on the inside and outside of the bread bowls.
- Place the bread bowls on a baking sheet and bake in the preheated oven for 10-15 minutes until golden and crispy.
- Once the bread bowls are ready, fill them with the spaghetti mixture and serve immediately.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Feel free to add cooked meatballs or grilled chicken for extra protein.
- These bowls can be made ahead and reheated, but fresh bread is best for crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Cuisine: Italian
Nutrition
- Serving Size: 1 garlic bread bowl
- Calories: 550
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 22 grams
- Saturated Fat: 10 grams
- Carbohydrates: 70 grams
- Fiber: 4 grams
- Protein: 16 grams
- Cholesterol: 40 milligrams