Description

Indulge in a comforting and creative twist on classic spaghetti with this Cheesy Bread Bowl Spaghetti recipe. Tender spaghetti coated in a rich, creamy blend of marinara, heavy cream, mozzarella, and cheddar is served piping hot inside hollowed-out sourdough or Italian bread bowls. Baked until golden and bubbly, each bread bowl is a flavorful and fun way to enjoy a hearty pasta meal, garnished with fresh herbs and Parmesan for an extra touch of deliciousness.

Ingredients

Scale

Spaghetti and Sauce

8 oz spaghetti, cooked al dente
2 cups marinara sauce (homemade or store-bought)
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tablespoons butter
2 cloves garlic, minced
1/4 cup grated Parmesan cheese, plus extra for topping

Bread Bowls

4 fresh round sourdough or Italian bread bowls

Garnish

Fresh basil or parsley, for garnish

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Instructions

Prepare the Spaghetti: Start by boiling water in a large pot with a pinch of salt. Cook the spaghetti according to package instructions until it is just al dente. Drain well and set aside while you prepare the sauce.
Make the Creamy Cheese Sauce: In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant. Pour in marinara sauce and heavy cream, stirring to combine. Gradually add the shredded mozzarella and cheddar cheese blend, stirring continuously until melted and smooth to create a rich, creamy sauce.
Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat all noodles evenly with the cheesy sauce. Keep the mixture warm on low heat.
Prepare the Bread Bowls: Cut off the top third of the bread rounds and hollow out the centers, removing the soft crumb but leaving about a 1-inch thick shell to hold the pasta. Place the bread bowls on a baking sheet.
Fill Bread Bowls and Bake: Spoon the cheesy spaghetti generously into each bread bowl. Sprinkle extra shredded cheese and Parmesan on top for a golden crust. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes until the cheese is bubbly and the bread edges are crisp.
Garnish and Serve: Remove from the oven and garnish with fresh basil or parsley. Serve immediately to enjoy the melty, cheesy goodness straight from the bread bowl.

Notes

For best results, use fresh, sturdy sourdough or Italian bread bowls to hold the spaghetti well.
Adjust the cheese amount to your preference for extra cheesiness or lighter flavor.
You can substitute the heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
Try adding cooked Italian sausage or meatballs if you want to add protein.
This dish is best eaten fresh as the bread bowls can become soggy if left too long.