Spaghetti Cups - cooking recipe

Ingredients

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) 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)

Preparation

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, 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 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.