Bread Bowl Spaghetti in the Pressure Cooker
Bread Bowl Spaghetti is a kaiser roll brushed with garlic butter and filled with spaghetti, meat sauce, and mozzarella cheese, baked to a golden brown.
Equipment
- 1 Skillet for browning beef
- 1 Oven preheated to 375°F
- 1 Baking sheet for baking bowls
Ingredients
Main ingredients
- 6 kaiser rolls 5-6 inches each, hollowed out
- 4 oz spaghetti noodles cooked according to package directions
- 24 oz spaghetti sauce
- 1 lb ground beef browned with salt and pepper
- salt and pepper to taste
- 2 cups mozzarella cheese shredded and divided for topping and mixing
- 1 cup butter melted
- 2 tablespoon garlic minced
- 1 teaspoon kosher salt
- 1 tablespoon parsley minced
Instructions
Instructions
- Preheat oven to 375°F.
- Cook spaghetti noodles according to package instructions. Drain and set aside.
- Brown ground beef in a skillet over medium heat, season with salt and pepper. Stir in spaghetti sauce and cooked noodles.
- Cut the tops off the rolls and hollow each out to form a bowl.
- Mix melted butter, minced garlic, kosher salt, and parsley. Brush inside of each bread bowl generously with the mixture.
- Fill each bread bowl with spaghetti mixture, top with mozzarella cheese.
- Place filled bowls on a baking sheet and bake for 15-20 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Serve warm, can reheat leftovers in the oven to maintain crispy bread bowls.