1. Preheat your oven to 375°F (190°C). While it warms up, prepare the garlic butter by mixing the softened butter, minced garlic, chopped parsley, salt, and pepper in a small bowl until well combined.
2. Take the round bread loaves and carefully cut off the top quarter of each. Hollow out the insides, leaving about a 1-inch thick shell. Save the bread crumbs for another use or toast them for a crunchy topping later.
3. Brush the inside and outside of each hollowed bread bowl generously with olive oil, then spread the garlic butter mixture inside the hollowed bread. This step infuses the bread with that irresistible garlic flavor that Mama Lou swore by.
4. Place the bread bowls on a baking sheet and toast in the oven for about 10 minutes, or until the bread is golden and slightly crisp but still soft enough to bite into.
5. While the bread bowls toast, heat the marinara sauce in a saucepan over medium heat. Stir in the oregano and red pepper flakes if using. Add salt and pepper to taste.
6. Toss the cooked spaghetti with the warm marinara sauce until evenly coated. I always like to add a little extra Parmesan in this step for that rich, savory kick that reminds me of afternoons in Mama Lou’s kitchen.
7. Remove the toasted bread bowls from the oven and fill each with a generous portion of the sauced spaghetti.
8. Top each filled bread bowl with shredded mozzarella and a sprinkle of Parmesan. Pop them back into the oven for another 10-12 minutes, or until the cheese is melted and bubbly.
9. Take the bread bowls out and let them cool for a couple of minutes before serving. Garnish with fresh parsley for a pop of color and freshness.

One of my favorite memories is sharing this meal with Ouma during a rainy day. The warmth from the bread bowl in my hands felt like a shield against the chill outside, and we laughed over stories while savoring every cheesy bite.