Ingredients
Scale
- 1 loaf Italian bread
- 1 pound spaghetti
- 1 (24 ounce) jar marinara sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the Italian bread into 4 equal pieces. Hollow out the center of each piece, leaving about a 1-inch border of bread to form a bowl. Reserve the bread from the inside of the loaves.
- Step 2: In a large pot, cook spaghetti according to package directions. Drain well.
- Step 3: While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Step 4: Stir in the marinara sauce and bring to a simmer. Add the cooked spaghetti to the sauce and toss to coat.
- Step 5: Fill each bread bowl with the spaghetti mixture. Sprinkle with Parmesan cheese and parsley. Place the filled bread bowls on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and the bread is slightly toasted. Serve immediately with the reserved bread, toasted.
Notes
- For best flavor, store leftover spaghetti separately from the bread bowls in airtight containers in the refrigerator.
- To reheat, warm the spaghetti gently in a saucepan or microwave and then spoon it back into the toasted bread bowls.
- Garnish with extra Parmesan and a drizzle of olive oil for an even more appealing presentation.
- Toast the reserved bread pieces with a touch of garlic butter for extra dippers that complement the saucy spaghetti.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American