Preheat the oven to the temperature listed on the garlic roll package and line a baking sheet.

Bring a large pot of salted water to a boil and cook the spaghetti to al dente according to the package directions.

Drain the noodles and toss them with a little olive oil to prevent sticking.

Hollow out each garlic bread roll, leaving a sturdy shell about 1/2 inch thick.

Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant (30 to 60 seconds), avoiding browning.

Pour in the pasta sauce and add chopped vegetables. Reduce heat and simmer for 3 to 5 minutes.

Add the cooked spaghetti to the skillet and toss to coat evenly. Season with salt and pepper.

Fill each prepared roll with the saucy spaghetti, packing it to the top but not overstuffing.

Arrange the filled rolls on the baking sheet and sprinkle with grated Parmesan and a pinch of black pepper.

Bake for 8 to 12 minutes until the roll edges are crisp and cheese is melted.

Remove and let the bowls rest for 1 to 2 minutes before serving.