Spaghetti Cups

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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 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) jar of 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)

Recipe

• 1 preheat oven to 350 degrees. roll out pie dough rounds to an even thinness.
• 2 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.
• 3 lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt.
• 4 press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray.
• 5 bake for 18-20 minutes or until golden brown and crisp. remove from oven and let cool on cooling rack.
• 6 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.
• 7 stir in beef, salt, pepper and garlic salt. cook until browned and crumbled.
• 8 stir in pasta sauce and reduce heat to low to simmer.
• 9 cook pasta according to package directions. drain and set aside.
• 10 to assemble, using tongs, place a small amount of noodles into the bottom of the crusts.
• 11 top with a heaping spoonful of pasta sauce.
• 12 top with fresh grated parmesan cheese and basil leaves, if desired.
• 13 makes 12 spaghetti cups, you’ll have more spaghetti left over.