Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Slice the top third off each bread roll. Scoop out the soft interior, leaving a 1/2-inch thick wall. Place the hollowed-out bowls and their tops on a baking sheet.
- In a small bowl, combine the melted butter, 2 cloves of minced garlic, and fresh parsley. Brush the mixture all over the insides of the bread bowls and the cut side of the tops.
- Bake the bread for 5-7 minutes until lightly toasted. Set aside.
- While the bread toasts, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until soft. Add the ground beef and cook until browned, then drain any excess fat.
- Stir in the remaining 1 clove of minced garlic and the Italian seasoning and cook for one more minute until fragrant. Pour in the marinara sauce, season with salt and pepper, and bring to a simmer.
- In a separate pot, cook spaghetti according to package directions until al dente. Drain well.
- Add the cooked spaghetti to the meat sauce and toss until fully combined.
- Divide the spaghetti mixture evenly among the toasted bread bowls. Top each bowl generously with shredded mozzarella and grated Parmesan cheese.
- Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Let them cool slightly before serving.
Notes
Bread Choice is Key: Use sturdy, crusty rolls to ensure they hold the filling without becoming soggy.
Don't Waste the Insides: Save the scooped-out bread to make homemade croutons or breadcrumbs for another recipe.
Al Dente Pasta: Be sure to cook the pasta al dente, as it will continue to cook in the oven and you want to avoid it becoming mushy.
Don't Waste the Insides: Save the scooped-out bread to make homemade croutons or breadcrumbs for another recipe.
Al Dente Pasta: Be sure to cook the pasta al dente, as it will continue to cook in the oven and you want to avoid it becoming mushy.
