In a small bowl, combine the softened butter, minced garlic, Italian seasoning, and a pinch of salt. Stir until smooth and fragrant.

Preheat your oven to 375°F (190°C). Cut the loaf of bread in half crosswise, then halve each piece again lengthwise to create four 'boats' or 'bowls.' Use a serrated knife to carefully hollow out the center of each piece, leaving a sturdy 1/2 inch shell. Toast the bread pieces on a baking sheet for croutons or breadcrumbs.

Spread a generous layer of the garlic butter inside each hollowed-out bread bowl and on the cut edges. Place the boats on a baking sheet and bake for 8 to 10 minutes, or until the bread is just starting to crisp and the butter is melted and golden.

While the bread is in the oven, bring a large pot of salted water to a rolling boil. Add your spaghetti noodles and cook according to package directions until al dente.

In a separate skillet over medium heat, warm your marinara sauce. Once the spaghetti is drained, add it directly to the sauce and toss gently to coat every strand.

Carefully remove the toasted garlic bread boats from the oven. Using tongs, twirl a portion of spaghetti and nestle it into each boat. Spoon a little extra sauce over the top. Sprinkle the shredded mozzarella cheese and a generous pinch of parmesan cheese over the pasta.

Return the assembled bowls to the oven for another 5 to 7 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven, garnish with fresh parsley if using, and a final crack of black pepper. Serve immediately, while the bread is still crunchy on the outside and soft on the inside.