Wednesday, October 19, 2011

What's Cookin' Wednesday - Garlic Spaghetti Cups

You may have seen this on other blogs. I know that I have seen it several places. But, in case you haven't, I am going to share it with you here.
It is so incredibly tasty, pretty easy, and the kids LOVE it!

Flaky Garlic Toasted Spaghetti Cups

Garlic Toast Cups

1 refrigerated pie dough (NOT the frozen pie crusts)
1/4 cup olive oil for brushing
1/2 tsp garlic salt

Preheat oven to 350 degrees. Rollout pie dough and cut into 5 inch rounds - you will have to roll out dough scraps to finish up and get 6 circles. Lightly brush each side of the dough rounds with olive oil and sprinkle on garlic salt. Turn a muffin tin upside down and spray it with nonstick cooking spray. Carefully press one circle onto each of the upturned muffin cups. Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.


2 tbsp olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1 lb lean ground beef
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
26 oz of favorite pasta sauce (homemade or store bought)

Place oil into a large skillet over medium heat. When hot, saute 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 past sauce and reduce heat to low to simmer sauce.

Cook spaghetti noodles according to package instructions.

To assemble - place a toasted up on your plate and use tongs to place a small amount of noodles into the bottom of the crusts. Top with heaping spoonful of pasta sauce. Top with freshly grated Parmesan and basil leaves if desired.

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