Spaghetti Cups Recipe

Name: Spaghetti Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness.
2
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.
3
Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt.
4
Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray.
5
Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
6
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.
7
Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled.
8
Stir in pasta sauce and reduce heat to low to simmer.
9
Cook pasta according to package directions. Drain and set aside.
10
To assemble, using tongs, place a small amount of noodles into the bottom of the crusts.
11
Top with a heaping spoonful of pasta sauce.
12
Top with fresh grated Parmesan cheese and basil leaves, if desired.
13
Makes 12 spaghetti cups, you'll have more spaghetti left over.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Spaghetti Cups falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions