Preheat the oven according to the garlic bread roll package directions. Arrange rolls on a baking sheet if the package suggests baking them uncovered.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Drain and toss with a little olive oil.

Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 to 60 seconds until fragrant. Do not brown the garlic.

Add your pasta sauce and chopped vegetables to the skillet. Reduce heat and simmer for 3 to 5 minutes until vegetables are tender.

Remove skillet from heat and stir spaghetti into sauce until evenly coated. Season with salt and pepper.

Cut tops off garlic bread rolls and hollow out centers, reserving removed bread pieces.

Fill each hollow roll with the sauced spaghetti and sprinkle with grated Parmesan.

Bake in the preheated oven for 8 to 12 minutes until the bread is golden and cheese is melted.

Let rest for a minute before serving.