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Wood-Fired Pasta-Stuffed Bread Bowls

You’ve had your oven for a while now, and everything you’ve cooked in it has left you saying Benissimo. The unique combination of flavor, texture, and quick-cooking that your outdoor pizza oven provides means that your cooking has been taken up to the next level, all because of some traditional Italian ingenuity.

In the continued spirit of Rome, we thought we’d share this delicious recipe for pasta-stuffed, cheesy, meatball laden bread bowls, all cooked in your own pizza oven! But first, a little history on pasta; one of our favorite dishes in the world.

All Italy! Well…

When we think of pasta, we also inevitably think of Italy. That’s where some of our favorite pasta dishes come from, and pasta is a staple in every Italian restaurant under the sun. The word itself comes from Italian, meaning paste, because of the production process where the wheat paste is stretched thin or thick into the familiar shapes that we eat today.

The word might come from Italy, but as PBS guest Tori Avey points out, pasta is present in the cuisine of just about every civilization, with a history that may even predate written records. Germany has spaetzle, Poland has pierogi, and dumplings have been eaten just about everywhere.

All things considered, pasta is one of the easiest dishes to make and cook, especially in a society that has only recently become agricultural and has limited resources. It makes sense, then, that this dish would have become so prevalent, either by it being developed separately on different continents or spreading rapidly from one point of origin (perhaps in Mesopotamia.) Pasta has since stood the test of time, and is now served in kitchens, bistros, and carts all around the world!

Pizza oven perfect

This recipe is made of the stuff that ovens love to bake; fluffy bread, tender pasta, and sizzling meatballs. These foods do excellently in pizza oven temperatures that get very high, very quickly, allowing you to evenly cook food in a fraction of the time it would take in a traditional oven. These bread bowls make an outstanding addition to your list of pizza oven recipes for entertaining a crowd, as you can churn out several of these delicious pasta bowls in your oven in one fell swoop!

If you’re ready to give these delicious pasta bowls a try, then follow along with the talented Carmen and Irene as they put the recipe below together. Then, let us know how they turned out in the comments!


  • 12 Meatballs
  • 1 1/4 Cups Mixed Provolone and Mozzarella cheese – shredded
  • 2 Cups Pasta sauce
  • 1 Lb. Penne pasta – al dente
  • 5-6 Small round bread loaves
  • Fresh parsley
  • Romano cheese


  • Preheat your outdoor brick oven to 600 degrees. Cut tops off of each bread loaf – save tops – and remove interior bread to make a bowl. Mix pasta, 1 1/4 cup sauce, and shredded cheese. Slice meatballs in half and stir lightly in sauce mixture to coat.
  • Smear 2 tbsp of sauce into each bread bowl. Fill bowls with pasta and place tops in the mouth of each bowl, not covering the pasta inside. Add meatball halves to each serving and sprinkle parsley and Romano cheese into each bowl.
  • Bake till golden brown, turning once or twice to allow even cooking (about 2-3 minutes). Remove and enjoy!

Need more wood-fired recipes?  Our 7 Days of Wood-Fired Oven Recipes ebook has plenty more - Click here for a ton of wood-fired recipes for your pizza oven!  Use the code EBOOK5 to take $5 off our Wood-Fired Cooking Recipe eBook.

Still looking for the perfect outdoor oven to cook pasta bowls? Click here to look at our best selling Chicago Brick Oven CBO-500 Countertop Pizza Oven - it'll look great on your patio and provide great memories for you and your family!

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