You know the drill by now with these edible bowl posts. My wife dragged me to Hobby Lobby about four years ago where I found a pan called a Bake-a-Bowl Pan that I’ve since used to make things like Pizza Bowls, Chicken and Waffle Bowls, Red Velvet Ice Cream Bowls, Biscuit Bowls filled with Thanksgiving leftovers, Corn Dog Bowls, Hash Brown Bowls and a whole lot more.
To make the garlic bread bowls I just took some French bread that I bought at the grocery store, flattened out six equal-sized portions, filled each cavity in the Bake-a-Bowl Pan with dough and tossed it in the oven for 20 minutes at 350°. Then I brushed all the bowls with a mixture of melted butter, parsley and minced garlic and baked them for about five more minutes until they were golden brown.
I’ve done garlic bread bowls filled with mini meatballs and marinara sauce before, but this time I packed them with spaghetti noodles topped with Parmesan cheese.
What’s great about these mini garlic bread bowls — no matter what you fill them with — is that due to their size they can be served either as an appetizer or you can eat a few of them as an entree. They would also be perfect if you’re doing a pasta sampling and wanted to serve smaller versions of a few different pastas, because what better way is there to serve pasta than in mini garlic bread bowls?!
Spaghetti in Edible Garlic Bread Bowls
- package French bread dough
- 1/2 stick butter melted
- 2 cloves garlic minced
- 1 bunch parsley diced
- 6 ounces spaghetti
- Parmesan cheese
Cut French bread dough into 6 equal portions.
Flatten out each piece of dough, place them into the Bake-a-Bowl Pan and add the top piece.
Bake for 20 minutes at 350°F.
In a bowl combine butter, garlic and parsley and brush over the bread bowls.
Place bread bowls on a cookie sheet and bake for 5 more minutes.
Cook spaghetti according to the directions on the package.
Fill garlic bread bowls with spaghetti and top with shredded Parmesan cheese.