Ingredients
Scale
- 4 large round bread rolls
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- Optional: Red pepper flakes, for a little heat
Instructions
- Preheat your oven to 350°F. Slice off the tops of the bread rolls and hollow out the centers to create bowls. Set aside the tops and the insides for later use.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked spaghetti to the sauce, tossing to coat the noodles evenly.
- Place the bread bowls on a baking sheet. Fill each bowl with the spaghetti mixture, then sprinkle with Parmesan and mozzarella cheese.
- Place the reserved bread tops back on the bowls and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and a pinch of red pepper flakes, if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International