1. Preheat your oven to 375°F. With a sharp knife, carefully slice the tops off the bread rolls and hollow out the centers, leaving about a half-inch border to form the bowls. Set aside the tops and the insides for another use.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the crushed tomatoes, salt, pepper, and oregano. Stir well and let the sauce simmer for about 10 minutes to allow the flavors to meld together.
5. Stir in the cooked spaghetti, Parmesan cheese, and fresh basil into the sauce. Mix until the spaghetti is well coated.
6. Brush the insides of the bread bowls with melted butter, then sprinkle with garlic powder and chopped parsley.
7. Spoon the spaghetti mixture into each bread bowl, ensuring they are generously filled. Top each with a handful of shredded mozzarella cheese.
8. Place the filled bread bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

As you pull these from the oven, the delightful aroma of garlic and melted cheese will transport you to a cozy kitchen filled with laughter and love, much like the evenings I spent with my sister Ouma experimenting with recipes and giggling over our culinary mishaps.