1-Brown the 1 pound of ground beef in a large skillet over medium heat until no longer pink. Then, add the 24 ounces of spaghetti sauce, salt, and pepper, and reduce heat to low to simmer for 10 minutes.

2-Add the 4 ounces of cooked spaghetti noodles and toss to coat, keeping warm and covered for the best texture.

3-In a separate bowl, combine the 1 cup melted butter, 2 tablespoons minced garlic, 1 teaspoon kosher salt, and 1 tablespoon minced parsley to make the garlic butter mixture.

4-Cut the tops off the 6 rolls in a circle without cutting all the way through, then hollow out the inside. Place the rolls on the sheet pan and brush the garlic butter inside and out, using 2-3 tablespoons per roll.

5-Add 1 tablespoon shredded mozzarella cheese to the bottom of each bread bowl, fill with about ½ cup of the spaghetti mixture, then top with another tablespoon of cheese.

6-Bake for 7-10 minutes until golden brown and the cheese is melted. Garnish with parsley and serve warm for a finishing touch.