Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Slice the top off each bread boule. Scoop out the soft bread from the inside, leaving a 1/2-inch wall.
- In a small bowl, mix melted butter, garlic powder, and parsley. Brush the mixture inside the bread bowls and on the tops. Sprinkle with Parmesan cheese. Place on a baking sheet and bake for 8-10 minutes until lightly toasted.
- While bread is toasting, cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Cook the onion until soft. Add ground beef and cook until browned. Drain grease. Stir in minced garlic and Italian seasoning.
- Pour in marinara sauce, season with salt and pepper, and simmer for 10 minutes. Add the cooked spaghetti to the sauce and toss to combine.
- Fill each toasted bread bowl with the spaghetti mixture. Top generously with shredded mozzarella cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly. Serve immediately.
Nutrition
Notes
Choosing the Right Bread: Use a crusty bread like a boule or kaiser roll that is sturdy enough to hold the filling without becoming soggy.
Don't Skip Toasting: Pre-baking the bread bowls is the most important step to prevent them from getting mushy after you add the sauce.
Thicken Your Sauce: If your sauce seems thin, allow it to simmer for an extra 5-10 minutes to reduce and thicken before you add the pasta.
Don't Skip Toasting: Pre-baking the bread bowls is the most important step to prevent them from getting mushy after you add the sauce.
Thicken Your Sauce: If your sauce seems thin, allow it to simmer for an extra 5-10 minutes to reduce and thicken before you add the pasta.