When you can’t decide between pasta and garlic bread, make both! These Cheesy Penne & Meatball Garlic Bread Bowls are loaded with saucy penne, tender meatballs, and gooey cheese inside a crispy garlic bread bowl.
This recipe is one of those I’ve had tucked away in my back pocket for centuries (because apparently I’m that old) but somehow managed to forget about. I remember when the big pizza chains started coming out with versions of these, but I was already making my own way back in th
We never sold them at the shop, but when you’re working early mornings or late nights, you naturally start experimenting—and experiment I did. These have always been a favorite of mine.
I’ll be completely honest, though: these are a total carb fest. We’re talking pizza dough and pasta in one dish! But everything in moderation, right? Enjoy them as part of a balanced diet, and don’t forget to get a little movement in too.
This recipe came back to life when I needed to clean out my fridge. I always, ALWAYS have pasta, meatballs, and marinara sauce on hand. I married into an Italian family; it’s practically in my wedding vows! Along with my promise to defeat every spider, I apparently also vowed to never run out of pasta and sauce.
These garlic bread bowls are best served as individual portions, although Mr. Fantabulous is the only person I know who can finish a whole one himself. They’re hearty, cheesy, and absolutely delicious. After all, nothing pairs better with pasta than a killer garlic bread bowl!
These are surprisingly easy to make. The longest part is simply waiting for the dough to proof. Start the dough in the morning, let it rise, and by mid-afternoon you’ll be ready to assemble, bake, and enjoy!
If you want to slow down the rise, you can make the dough and let it proof in the refrigerator instead. You can also use leftover pasta noodles, making this a great way to repurpose leftovers.
These are easy to customize! Add cooked chicken, skip the meatballs, or mix in your favorite veggies. Softer vegetables work best, so sauté firmer ones like broccoli or cauliflower first. Zucchini ribbons are also delicious; just shave them thin and mix them in before baking.
Actually wait, a few of you have asked on what type of pizza peel, screens and stones I use when I make pizzas and bread. These are the ones that I love, love, LOVE and will not make breads, doughs and pizzas without!
♥ Pizza Peel
♥ Pizza Paddle
♥ Bread and Pizza Stone
♥ Pizza Screens
18″
16″
14″
12″
Okay now you can go and make these Cheesy Penne & Meatballs Garlic Bread Bowls! *wink*
PrintCheesy Penne & Meatball Garlic Bread Bowls
Cheesy Penne & Meatball Garlic Bread Bowls combine two favorites into one incredible meal! These homemade garlic bread bowls are stuffed with cheesy penne pasta, marinara sauce, mozzarella, ricotta, Parmesan, and meatballs. A fun Italian-inspired dinner recipe that’s perfect for family meals, comfort food cravings, and pasta lovers!
- Prep Time: 30 minutes
- Proofing Time: 2.5 hours
- Cook Time: 10-12 minutes
- Total Time: 3 hours
- Yield: 4 pizzas
Ingredients
Dough
- 2 1/2 teaspoon active dry yeast (~1 packet)
- 1 1/2 cups warm water (105–155 degrees F/40–46 degrees C)
- 2 teaspoon white sugar
- 2 tablespoons unsalted butter, cut into cubes (cold)
- 3 1/2 cups bread flour (or any high gluten), plus extra as needed
- 2 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon oregano, dried
- All-purpose flour for rolling and shaping
Filling
- 4 cups cooked penne pasts
- 3 cups Marinara Sauce, warmed
- 4 tablespoons ricotta
- 4 tablespoons grated parmesan cheese
- 3 cups shredded mozzarella
- 4 large cooked meatballs, cut in half
Additional Items
- 1–2 tablespoon melted butter
- cornmeal
Instructions
Make the Dough
- Add yeast and sugar to warm water in a stand mixer bowl. Stir gently and let sit for 5 minutes until foamy. (If it does not foam, restart with fresh yeast and properly heated water.)
- Add flour, oregano, and garlic. Fit the mixer with a dough hook and mix on low until combined, scraping the bowl as needed.
- After 3 minutes, add salt and continue mixing for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Add a little flour if too wet or water if too dry.
- Add butter cubes and mix another 3–5 minutes until fully incorporated. The dough may separate at first but will come back together.
- Transfer dough to a lightly floured surface, knead into a smooth ball, and place in a lightly oiled bowl. Cover and let rise in a warm, draft-free area until doubled, about 2 hours.
- Divide dough into 4 equal pieces, shape into balls, and place on a lightly greased pan. Cover loosely and rest for 30 minutes.
Make the Filling
- Combine noodles, 2 cups marinara sauce, 1 cup mozzarella, ricotta, and Parmesan. Mix gently and set aside.
Assemble and Bake
- Preheat oven to 450°F with the rack in the center. Preheat a pizza stone or baking pan if using; a pizza screen does not need preheating.
- Shape each dough ball into a 6-inch round, leaving a ¾-inch raised edge. Keep the center thicker rather than stretching it too thin.
- Brush the edge with melted butter. Add 2–3 tablespoons marinara sauce to the center, reserving about ½ cup for topping.
- Add one-quarter of the pasta filling, mounding it about 1 inch high. Top with 1 meatball (2 halves), 2 tablespoons remaining marinara sauce, and an even layer of mozzarella.
- Transfer to the oven:
- Slide onto a pizza stone if using one.
- Place parchment and dough onto a preheated pan if using a baking sheet.
- Place directly into the oven if using a pizza screen.
- Bake for 10–12 minutes, until the crust is golden and crisp and the cheese is melted. Rest for 1–2 minutes before serving.
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