Flaky Garlic Toasted Spaghetti Cups

*Recipe from Picky Palate **

* 3 Pillsbury refrigerated pie dough, thawed

* ¼ c. olive oil, for brushing
* ½ tsp. garlic salt, Lawry’s

* 2 Tbl. extra virgin olive oil
* ½ c. diced white onion

* ½ c. diced red bell pepper
* 1 lb. lean ground beef

* ½ tsp. salt

* ¼ tsp. black pepper

* ¼ tsp. garlic salt, Lawry's
* 26 oz. favorite pasta sauce, homemade or store bought
* 1 lb. whole wheat spaghetti
* ½ c. fresh grated parmesan cheese

* 12 fresh basil leaves

1. Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness. Using a 3" 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 min. or until golden brown & crisp. Remove from oven & cool on rack.
2. Place oil into a large skillet over med. heat. When hot, sauté onion & bell pepper until slightly softened, 3-5 min. Stir in beef, salt, pepper & garlic salt. Cook until browned & crumbled. Stir in pasta sauce & reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain & 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