Preheat your oven to 375°F (190°C). Divide the refrigerated pizza dough into four equal pieces, rolling each into a circle about six inches in diameter. Press these circles into oven-safe bowls.

In a small bowl, melt unsalted butter and mix in minced garlic and dried Italian seasoning. Brush this mixture over the dough and sprinkle generously with grated Parmesan cheese. Bake for 18–22 minutes until golden brown and crisp.

While the garlic bread bowls are baking, fill a large pot with water, adding a generous amount of salt, and bring it to a boil. Add the spaghetti, cooking it for about two minutes less than the package instructions for al dente. Reserve ½ cup of pasta water, then drain.

In a large skillet, heat a splash of olive oil over medium heat. Add marinara sauce, stirring until it reaches a simmer, about 3–5 minutes. Add drained spaghetti, tossing to coat. Gradually incorporate reserved pasta water until sauce clings to spaghetti.

Carefully remove the garlic bread bowls from the oven. Fill each bowl with the spaghetti and sauce mixture, topping with remaining Parmesan cheese. Return to the oven for 5–7 minutes, allowing cheese to melt. Garnish with fresh basil before serving.