Ingredients

Scale

4–6 small to medium Round Sourdough or French Bread Boules
1/2 cup Unsalted Butter, softened
4–6 cloves Garlic, minced
2 tablespoons Fresh Parsley, chopped
1/4 cup Parmesan Cheese, grated
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1 pound Spaghetti or preferred pasta
1 tablespoon Olive Oil
1 pound Ground Beef or Italian Sausage (optional)
1 medium Onion, chopped
2 cloves Garlic, minced
1 28-ounce can Crushed Tomatoes
1 6-ounce can Tomato Paste
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 Bay Leaf
1 teaspoon Sugar (optional, to balance acidity)
Salt and Black Pepper, to taste
1/2 cup Vegetable Broth or Water (if needed for sauce consistency)
Grated Fresh Parmesan Cheese, for serving
Fresh Basil or Parsley, chopped, for serving

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Instructions

Prepare your marinara sauce by heating olive oil in a large pot, browning the meat if using, then adding onion and garlic, followed by crushed tomatoes and seasonings. Simmer for at least 30 minutes
Cook the spaghetti according to package directions until al dente, then drain and mix with some marinara sauce to prevent sticking
Preheat oven to 375°F (190°C). Prepare garlic butter mixture and hollow out the bread boules, spreading garlic butter inside, then bake for 10-15 minutes until toasted
Assemble by spooning spaghetti into the toasted bread bowls, garnish with cheese and herbs, and serve immediately

Notes

Can substitute with gluten-free breads or alternative pasta shapes as needed.

Author: Quinto
Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegetarian, can be made vegan

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 30 mg