Wednesday, September 17, 2008


I have discovered (like, what am I? Christopher Columbus?), okay, more like stumbled across a really cool blog the other day, The Picky Palate. Such a fun blog! They had a recipe that I couldn't resist. So, we made them tonight.
Spaghetti Cups!
I shamlessly borrowed her picture. It is so much prettier than one I would have taken, and I was just too hungry to stop and take pictures! But, mine pretty much looked like those. I even put the fresh basil on top! (aren't you impressed?!)
Flaky Garlic Toasted Spaghetti Cups

3 Pillsbury refrigerated pie dough, thawed (this confused me a little - they come in packs of 2. So, I bought 2 packages - a.k.a. 4 crusts. I used 1 and 1/2 of another one. However, my cups weren't big enough, so next time, I would use a bigger glass to cut my circles, so I would definately use 2 crusts)
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 (I didn't make this much - only about 1/2 a package and had plenty!)

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 (I would used a bigger one - my cups weren't very deep), 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


Kim said...

Ok, these look amazingly delicious and off the chart on the carb scale! What's not to love...refrigerated bread dough and pasta!!! My little guy will love these...thanks for sharing!

Sandy Toes said...

Wow..those look so yummy and delicious... I have never seen anything like's a keeper(anything with bread and noodles)!

Thanks for sharing!
-Sandy Toes

Buzzings of a Queen Bee! said...

Oh yum yum yum!! These sound great, and thanks for the tip on the cooking blog, I will have to check it out! I am impressed that you had the basil on yours and everything. I am sure it was gorgeous!!

i'm kelly said...

this sounds wonderful. i can't wait to whip it up!

Anonymous said...

Those look incredibly yummy. I imagine it's not eating light, but for an indulgence they look GOOD!