1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease.

3. Add the minced garlic, marinara sauce, Italian seasoning, salt, and black pepper to the skillet. Stir and simmer for 5 minutes.

4. Toss the cooked spaghetti into the sauce until fully coated.

5. Preheat the oven to 375°F.

6. Cut the tops off the bread rolls and hollow out the centers, leaving a sturdy shell around each one.

7. In a small bowl, mix the melted butter with half of the parsley and brush it inside the bread bowls and around the edges.

8. Spoon the spaghetti mixture evenly into each bread bowl.

9. Top each bowl with mozzarella cheese and Parmesan cheese.

10. Bake for 10 to 15 minutes, until the cheese is melted and bubbly and the bread is crisp around the edges.

11. Garnish with the remaining parsley and serve warm.