Please tell me I’m not the only one that makes spaghetti one too many times for dinner! When you feel like you’re ready for a little something new, give these fun little flaky garlic toasted spaghetti cups a try. I was feeling completely un-motivated to make dinner last night so I started grabbing ingredients for my go to, easy dinner that we have oh so often….spaghetti. As I was rummaging through the freezer for the ground beef, I saw my handy Pillsbury pie crusts that I forgot I even had and thought, hmmmmmm…..

Voila`, little garlic bread cups to put your spaghetti in. It’s not rocket science, just a little way to jazz up that spaghetti, even when you don’t feel like cooking dinner! Hope you’ll all enjoy!

Flaky Garlic Toasted Spaghetti Cups

3 Pillsbury refrigerated pie dough, thawed
¼ Cup olive oil, for brushing
½ teaspoon garlic salt, Lawry’s
2 Tablespoons extra virgin olive oil

½ Cup diced white onion
½ Cup diced red bell pepper
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic salt, Lawry’s is what I use

26 oz favorite pasta sauce, homemade or store bought

1 lb whole wheat spaghetti

½ Cup Fresh grated parmesan cheese
12 Fresh basil leaves

1. Preheat oven to 350 degrees F. 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.

2. Place oil into a large skillet over medium heat. 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.

3. Cook pasta according to package directions. Drain and set aside.

4. 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

Have a Great rest of the week!