All this pizza you’re cooking in your outdoor pizza oven is bound to put you in the mood for more Italian food. A classic in our family is pasta stuffed bread bowls, cooked right on the patio in our brick oven. Gooey melted cheese, piping hot meatballs, and delicious cooked pasta – what could be better? You can dress this recipe up by using fresh, homemade pasta sauce and meatballs instead of store-bought.
Carmen and Irene, from Chicago Brick Oven, is here again to give us another amazing recipe!
- 12 meatballs
- 1 1/4 C mixed Provolone and Mozzarella cheese – shredded
- 2 C 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!
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!