How to Make the Perfect Spaghetti Bread Bowl at Home

If you’ve never tried a spaghetti bread bowl, you’re seriously missing out on one of the most indulgent, comforting food mashups out there. Imagine twirling your favorite pasta right inside a warm, crusty loaf—carbs on carbs in the best possible way. Curious how this delicious trend took off and how to make your own? Keep reading—you’re in for a treat.

Ingredients

• 1 large round loaf of crusty Italian bread
• 8 ounces spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt to taste
• Black pepper to taste
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Equipment

• Large pot
• Colander
• Medium saucepan
• Chef’s knife
• Cutting board
• Sheet pan
• Aluminum foil
• Large spoon

Instructions

1. Preheat the oven: Set your oven to 375 degrees Fahrenheit. This gives the bread bowl its warm crispy exterior while melting the cheese to golden goodness.
2. Cook the spaghetti: Fill a large pot with water and a generous pinch of salt. Once boiling, add the spaghetti and cook until al dente. I always taste a strand a minute before the box time ends. Drain well and set aside.
3. Make the sauce: In a medium saucepan, heat the olive oil over medium. Add garlic and sauté for one minute until fragrant. Watch it carefully so the garlic does not burn.
4. Simmer marinara: Add your marinara sauce, oregano, basil, salt, and pepper. Let it simmer gently for 5 to 7 minutes to deepen the flavors. Stir occasionally and taste to adjust the seasoning.
5. Combine pasta and sauce: Add the drained spaghetti directly to the sauce. Toss using tongs or a large spoon until every strand is coated. This step fills the kitchen with such a nostalgic scent, like Sunday dinner at grandma’s.
6. Prepare the bread bowl: Using a serrated knife, slice off the top of the loaf. I save the lid for serving on the side. Gently scoop out the inside, leaving about one inch of bread around the bottom and edges. This forms your sturdy edible bowl.
7. Layer the cheese: Sprinkle half the shredded mozzarella inside the bread bowl. This melts into the inner walls and adds a cheesy bite to each wedge.
8. Stuff with spaghetti: Spoon the saucy spaghetti into the bread bowl, packing it in without squashing it. Heap it until it is nicely mounded above the rim.
9. Add final cheeses: Top the spaghetti with the remaining mozzarella and all of the Parmesan. The combination gives that crave-worthy cheesy stretch when sliced.
10. Bake: Place the bread bowl on a sheet pan lined with aluminum foil. Bake uncovered for 15 to 20 minutes or until the cheese is bubbling and the bread edges look crisp and golden.
11. Rest and serve: Let the bread bowl rest for five minutes before slicing. This helps everything hold together. Garnish with fresh basil just before serving. Slice into wedges and enjoy warm.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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