Description
Cheesy Bread Bowl Spaghetti is a comforting and indulgent meal featuring al dente spaghetti coated in a rich, creamy cheese sauce made with mozzarella, cheddar, and Parmesan. The cheesy spaghetti is served inside hollowed-out sourdough or Italian bread bowls that get golden and crisp in the oven. Garnished with fresh basil or parsley, this dish combines creamy pasta and crunchy bread for a delightful, cozy dinner perfect for sharing.
Ingredients
Scale
Pasta
- 8 oz spaghetti, cooked al dente
Cheese 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
Bread Bowls and Garnish
- 4 fresh round sourdough or Italian bread bowls
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Spaghetti. Begin by boiling water with a pinch of salt in a large pot. Cook the spaghetti following the package instructions until al dente, then drain well and set aside.
- Make the Creamy Cheese Sauce. In a large skillet, melt butter over medium heat and sauté the minced garlic until fragrant. Add the marinara sauce and heavy cream, stirring to combine. Gradually stir in shredded mozzarella and cheddar cheese until melted and smooth, creating a rich and creamy sauce.
- Combine Pasta and Sauce. Add the cooked spaghetti to the skillet with the cheese sauce and toss thoroughly so every strand is coated evenly. Keep the mixture warm on low heat.
- Prepare the Bread Bowls. Cut off the top third of each bread bowl 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 hollowed 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 the baked bread bowls from the oven and garnish with fresh basil or parsley. Serve immediately to enjoy the melty, cheesy spaghetti straight from the bread bowl.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- You can use any type of round crusty bread bowls, but sourdough or Italian works best.
- Make sure not to hollow out the bread too thinly to avoid leaks.
- Leftover cheesy spaghetti can be reheated but is best enjoyed fresh.
- Use freshly grated cheeses for best melting and flavor.
