Description
Warm, golden bread bowls filled with glossy spaghetti and a rustic tomato sauce, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 loaf of crusty bread (round boule or large enough to form 4 bowls)
- 8 ounces (about 225 g) spaghetti, dry
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces / 400 g) diced tomatoes
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving (about 2 tbsp per serving or to taste)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant (about 30–45 seconds) — don’t let it brown.
- Add the diced tomatoes, red pepper flakes, Italian seasoning, salt, and pepper; stir to combine and let simmer for about 5 minutes so flavors meld. Taste and adjust seasoning.
- Toss the cooked spaghetti with the tomato sauce until evenly coated.
- Cut the top off the loaf of bread and hollow out the inside, leaving enough crust and walls to hold the filling (about 3/4–1 inch thickness). Reserve the bread crumbs for another use.
- Fill each bread bowl generously with the spaghetti mixture.
- Place the filled bread bowls on a baking sheet and bake for 10–15 minutes, until the bread is crispy and the filling is hot.
- Serve hot, topped with grated Parmesan cheese and fresh basil if desired.
Notes
For general health guidance on macronutrients and portioning, check out authoritative sources such as the USDA and Mayo Clinic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 632
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 101g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 5mg