Cheesy Bread Bowl Pasta (Print version)

Creamy three-cheese pasta baked inside crisp garlic bread bowls for a cozy, scoopable dinner.

# Ingredients:

For the bread bowls

01 - 4 small sourdough boules or sturdy round bread bowls
02 - 3 tablespoons (42 g) unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon chopped fresh parsley, plus more for serving

For the cheesy pasta

05 - 10 oz (285 g) cavatappi pasta
06 - 2 tablespoons (28 g) unsalted butter
07 - 2 tablespoons (16 g) all-purpose flour
08 - 2 cups (480 ml) whole milk, warm
09 - 3 oz (85 g) cream cheese, cubed
10 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
11 - 1 cup (115 g) shredded low-moisture mozzarella cheese, divided
12 - 1/2 cup (45 g) finely grated parmesan cheese
13 - 1/2 teaspoon kosher salt, plus more for pasta water
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon garlic powder
16 - Pinch of red pepper flakes, optional

# Instructions:

01 - Heat the oven to 375°F. Cut a wide top from each bread bowl and pull out the soft center, leaving about a 1-inch wall and base.
02 - Stir melted butter with minced garlic and parsley. Brush the inside and rim of each bowl, place on a baking sheet, and bake for 7-8 minutes until lightly crisp.
03 - Boil the pasta in well-salted water until 1 minute shy of al dente. Drain well and set aside.
04 - Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until foamy, then slowly whisk in warm milk until smooth and thickened.
05 - Lower the heat. Stir in cream cheese, cheddar, 1/2 cup mozzarella, parmesan, salt, pepper, garlic powder, and red pepper flakes if using. Stir until smooth.
06 - Fold the drained pasta into the cheese sauce. Spoon it into the toasted bread bowls, top with the remaining 1/2 cup mozzarella, and bake for 10-12 minutes until bubbling and melted.
07 - Let the bowls rest for 5 minutes. Finish with more parsley and serve hot with the toasted bread pieces for dipping.

# Good to know:

01 - Use sturdy sourdough or artisan rolls so the bowls hold the creamy pasta.
02 - The pasta should be slightly undercooked before baking.
03 - Best served right after baking while the rims are crisp.

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