Description
Cheesy Bread Bowl Spaghetti combines creamy, cheesy spaghetti served inside freshly hollowed sourdough bread bowls. This comforting recipe features spaghetti coated in a rich sauce made from marinara, heavy cream, and melted mozzarella and cheddar cheeses, baked until bubbly and golden. Perfect for a hearty, crowd-pleasing meal that serves 4.
Ingredients
Scale
Spaghetti
- 8 oz spaghetti, cooked al dente
Bread Bowls
- 4 fresh round sourdough or Italian bread bowls
Sauce
- 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
Garnish
- Fresh basil or parsley, for garnish
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. This creates a rich, creamy sauce that hugs every strand of spaghetti.
- 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
- Use fresh bread bowls to ensure the shells stay sturdy and absorb minimal sauce.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Adding extra Parmesan on top before baking helps create a nicely browned crust.
- Make sure not to overcook spaghetti; al dente texture is essential to prevent mushiness after baking.
- Leftover cheesy spaghetti can be reheated but is best enjoyed fresh for the bread bowl’s texture.
