Garlic Bread Pasta Bowls (Printable Version)
Crunchy bread brushed with garlic butter, stuffed with pasta and flavorful meat sauce, then baked with gooey melted cheese. A comfort meal twist!
# Ingredients:
→ For the Bread Bowls
01 -
1 tablespoon chopped parsley, fresh
02 -
6 firm white bread rolls
03 -
2 tablespoons Parmesan cheese, grated
04 -
1/2 cup melted butter
05 -
2 garlic cloves, smashed into paste
→ For the Meat Sauce
06 -
1 pound of ground beef
07 -
6 tablespoons Parmesan cheese, grated
08 -
1 medium-sized onion, finely chopped
09 -
Olive oil for cooking
10 -
3 garlic cloves, finely minced
11 -
1/2 tablespoon Worcestershire sauce
12 -
1/2 teaspoon white sugar
13 -
1/2 cup chopped fresh basil
14 -
1 tablespoon concentrated tomato paste
15 -
2 cups smooth tomato passata
16 -
1/2 teaspoon dried oregano
17 -
1 cup savory beef broth
18 -
1/2 cup red wine
→ For Assembly
19 -
2 cups mozzarella cheese, shredded
20 -
8 ounces dried spaghetti
# Steps:
01 -
Drizzle some olive oil into a large skillet and heat gently. Toss in the chopped onion and cook about 5 minutes until it softens and turns golden. Add the minced garlic and cook briefly, just until it smells aromatic. Break up the ground beef into the skillet and cook until no longer pink, about 6 minutes.
02 -
Add the tomato paste into the browned meat and stir, letting it cook for a few minutes until it darkens a bit. Pour in the wine, stir, and simmer for a couple of minutes to let the alcohol cook away and the taste mellow.
03 -
Pour in the passata, followed by the beef stock, Worcestershire sauce, sugar, oregano, and most of the fresh basil (save a bit for garnishing). Lower the heat and let it bubble gently for 25 minutes, stirring every so often, until thickened. Stir in the Parmesan and remove from heat when done.
04 -
Preheat the oven to 350°F (175°C). Slice the tops off the bread rolls and scoop out the soft inside, leaving about a half-inch layer as the shell. Set the removed bread aside for another meal or snack.
05 -
In a small dish, blend the parsley, garlic paste, Parmesan, and melted butter. Take a pastry brush and generously cover the inside and outside of the bread bowls with this mix.
06 -
Boil a large pot of salted water. Drop in the spaghetti and cook until tender but firm, following package directions. Drain thoroughly, then toss it into the warm meat sauce to coat evenly.
07 -
Place the prepared bread bowls on a baking tray. Load them up with the spaghetti and sauce mixture. Be generous! Sprinkle a thick layer of shredded mozzarella over each bread bowl.
08 -
Pop the filled bread bowls in the oven for about 8-10 minutes, just until the cheese melts and starts getting bubbly. If you'd like a golden top, broil it for the last minute or two, but watch carefully. Sprinkle the remaining fresh basil on top before serving.
# Notes:
01 -
These stuffed bread bowls make a great choice for relaxed dinners or fun meals with the family.
02 -
The meat sauce can be cooked a day in advance to make things easier. It also tastes even better after it's had time to rest.
03 -
Switch out the ground beef for mushrooms or plant-based meat for a vegetarian-friendly option.