Prep 15 mins
Cook 30 mins
A friend of mine sent me this really fun recipe for a unique way to serve spaghetti. It had the grandkids asking for "more"! Hope you enjoy.
- 3 sheets pillsbury refrigerated pie dough, thawed
- 1⁄4 cup olive oil, for brushing
- 1⁄2 teaspoon garlic salt
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup white onion, diced
- 1⁄2 cup red bell pepper, diced
- 1 lb lean ground beef
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic salt
- 1 (26 ounce) jarof your favorite pasta sauce (homemade or store bought)
- 1 lb whole wheat spaghetti
- 1⁄2 cup fresh grated parmesan cheese
- 12 fresh basil leaves (optional)
- Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness.
- Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles.
- Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt.
- Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray.
- Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
- Place 2 tablespoons extra virgin olive oil into a large skillet over medium heat to saute. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes.
- Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled.
- Stir in pasta sauce and reduce heat to low to simmer.
- Cook pasta according to package directions. Drain and set aside.
- To assemble, using tongs, place a small amount of noodles into the bottom of the crusts.
- Top with a heaping spoonful of pasta sauce.
- Top with fresh grated Parmesan cheese and basil leaves, if desired.
- Makes 12 spaghetti cups, you’ll have more spaghetti left over.