Ingredients
Scale
- 1 loaf Italian Bread, large and round
- 1 pound Spaghetti
- 1 (24 ounce) jar Marinara Sauce
- 1/4 cup Olive Oil
- 4 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Butter, melted
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut a circle out of the top of the Italian bread loaf, about 1 inch from the edge, and hollow out the inside, leaving a 1-inch shell. Reserve the bread you remove; you can toast it later for dipping.
- Step 2: In a small bowl, combine melted butter, minced garlic, and half of the chopped parsley. Brush the inside of the bread bowl and the cut-out lid with the garlic butter mixture. Sprinkle with 1/4 cup of the Parmesan cheese.
- Step 3: Place the bread bowl on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy.
- Step 4: While the bread bowl is baking, cook the spaghetti according to package directions. Drain well.
- Step 5: In a large saucepan, heat the marinara sauce over medium heat. Add the cooked spaghetti to the sauce and toss to coat.
- Step 6: Carefully transfer the spaghetti and sauce mixture into the baked garlic bread bowl. Sprinkle with the remaining Parmesan cheese and parsley. Serve immediately.
Notes
- Store leftover spaghetti filling separately from the bread bowl to prevent sogginess.
- Reheat leftover spaghetti filling in the microwave or on the stovetop, adding a splash of water if needed to keep it moist.
- Garnish with a dollop of ricotta cheese and a sprinkle of red pepper flakes for added flavor and a touch of heat.
- For extra garlicky goodness, infuse the olive oil with the garlic over low heat before adding it to the butter mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American