Ingredients
Scale
- 1 loaf round sourdough bread
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound spaghetti
- 1/2 cup marinara sauce
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cut the top off the sourdough loaf, creating a "lid". Scoop out the bread from the inside, leaving about a 1/2-inch thick shell. Chop the removed bread into small pieces.
- Step 2: In a bowl, toss the bread pieces with the melted butter, minced garlic, Parmesan cheese, oregano, salt, and pepper. Spread the mixture evenly inside the bread bowl.
- Step 3: Bake the bread bowl for 10-12 minutes, or until lightly golden brown and crispy. Meanwhile, cook the spaghetti according to package directions.
- Step 4: Drain the cooked spaghetti and add the marinara sauce. Toss to combine.
- Step 5: Fill the baked bread bowl with the spaghetti and marinara sauce. Serve immediately. You can also sprinkle extra Parmesan cheese on top for garnish.
Notes
- Store leftover bread bowls and spaghetti separately in airtight containers in the refrigerator for up to 3 days.
- Reheat leftover bread bowl in a 350°F oven for 5-7 minutes, then add the reheated spaghetti for a quick and satisfying meal.
- For a fun twist, serve with a side of Caesar salad for a complete Italian-inspired meal.
- To prevent a soggy bread bowl, ensure the butter mixture is well-distributed and the bread shell is thoroughly baked before adding the hot spaghetti.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American