I first made this for a movie night and it has turned into our go-to meal for celebrations. Serving pasta in bread bowls turns a simple dinner into an event everyone remembers.
Ingredients
- Large round bread loaves such as sourdough or Italian: look for a solid crust to hold the sauce
- Spaghetti: classic pasta shape holds sauce well aim for a good quality brand for a nice bite
- Olive oil: extra flavor and keeps sauce smooth choose extra virgin if possible
- Garlic: use fresh and mince just before cooking for best aroma
- Onion: brings sweetness chop finely so it melds into the sauce
- Ground beef: brings rich flavor select eighty five percent lean for best texture
- Marinara sauce: shortcut for big flavor try to find one with only tomatoes herbs and olive oil
- Salt and pepper: essential for seasoning
- Shredded mozzarella cheese: melty topping fresh or pre-shredded both work
- Chopped fresh parsley: freshens and brightens at the end choose bright green bunches
Instructions
- Prep the Bread Bowls:
- Use a sharp knife to carefully slice off the tops of the bread loaves then scoop out the inside leaving a border about an inch thick all around. Save the bread pieces for dipping later.
- Toast the Bread:
- Arrange the hollowed bread bowls on a baking sheet lined with parchment. Pop them into a preheated oven at three hundred fifty degrees Fahrenheit for five to seven minutes just until the edges feel a little crisp. This helps the bowls stay sturdy once filled.
- Boil the Pasta:
- Fill a large pot with water bring to a boil add a couple pinches of salt and cook the spaghetti until just al dente usually about eight to ten minutes. Drain thoroughly and set aside so it stays firm when topped with sauce.
- Start the Sauce Base:
- Heat olive oil in a big skillet over medium. Toss in minced garlic and onion, stirring for two or three minutes until soft and fragrant. The slow sauté lets the aromatics mellow and sweeten.
- Cook the Beef:
- Add the ground beef into the skillet break it up using a wooden spoon and cook until it loses its pinkness. Drain any excess fat if needed so the sauce stays rich not greasy.
- Simmer with Marinara:
- Pour in your favorite marinara sauce directly over the browned beef. Sprinkle in salt and pepper to taste. Let everything simmer gently for five to seven minutes so the flavors come together and the sauce thickens just a bit.
- Assemble the Bowls:
- Divide the warm cooked spaghetti among each toasted bread bowl. Spoon a generous layer of the beefy marinara sauce over top making sure to reach the edges.
- Cheese Time:
- Sprinkle shredded mozzarella over each filled bread bowl so every bite gets melty gooey cheese.
- Final Bake:
- Slide the filled bowls back onto the baking sheet. Bake for another five to seven minutes until the cheese is fully melted and bubbling over the sides.
- Garnish and Serve:
- Scatter chopped fresh parsley right before serving and bring the reserved bread chunks to the table for dipping into the saucy bowls.
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