Ingredients
Scale
- 1 pound (450g) of dried spaghetti
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 4 large baguette or Italian bread loaves
- 4 tablespoons unsalted butter, melted
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the baguettes and hollow out the insides, leaving about 1-inch thick walls. Mix melted butter with minced garlic and brush generously over the bread insides and edges. Bake for about 10 minutes until crispy and golden.
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5-7 minutes.
- Add cooked spaghetti to the sauce and toss to coat. Mix in Parmesan cheese and keep warm.
- Carefully spoon spaghetti mixture into toasted bread bowls. Garnish with additional Parmesan and chopped parsley if desired. Serve immediately.
Notes
- To prepare the bread bowls ahead, hollow and brush with garlic butter a day in advance, then bake just before filling.
- For gluten-free version, use gluten-free baguettes and ensure sauces are gluten-free.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven for better crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing, Tossing
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 92g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg