Ingredients
Scale
- 1 pound spaghetti
- 1 (24-26 ounce) jar spaghetti sauce
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 4 round loaves of bread (sourdough or Italian, about 6 inches in diameter)
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
Instructions
- Step 1: Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Stir in spaghetti sauce and Italian seasoning. Bring to a simmer and then reduce heat to low.
- Step 2: While the sauce is simmering, cook spaghetti according to package directions. Drain the spaghetti and add it to the meat sauce. Stir to combine well.
- Step 3: Preheat oven to 350°F (175°C). Cut a circle out of the top of each bread loaf, being careful not to cut all the way through. Hollow out the inside of each loaf, leaving about a 1/2-inch shell. Discard or save the bread you remove for another use (like breadcrumbs).
- Step 4: Mix the minced garlic with the melted butter. Brush the inside of each bread bowl with the garlic butter.
- Step 5: Fill each bread bowl with the spaghetti and meat sauce mixture. Sprinkle with Parmesan cheese.
- Step 6: Place the filled bread bowls on a baking sheet and bake for 10-15 minutes, or until the bread is slightly toasted and the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- For leftovers, store the spaghetti filling separately from the bread bowls to prevent them from getting soggy.
- Reheat the spaghetti filling in the microwave or on the stovetop, and warm the bread bowls in the oven for a crisper texture.
- Serve these hearty bowls with a simple side salad to balance the richness of the dish.
- Don't toss the hollowed-out bread – toast it into croutons for extra flavor and crunch in your salad!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American