Garlic Flavored Spaghetti Bowls

There are A LOT of cooking blogs out there in the blogosphere! I visit a all of them everyday. Just kidding, I think you knew that. I visit a few piratically everyday and even visit a few that are photography or humor related. It is amazing how many talented people are blogging and I feel privileged to have made friends with some truly wonderful people. The cooking blogs are pure torture though...all of the dishes I see everyday have me drooling over my computer screen. My co-workers think I have a salivary gland problem and chipped in and bought me a bib. I see so many recipes that I want to try and sometimes I even get to do that provided that A.J. and the homegirlz are receptive. Jenny at Picky Palate created this dish and I decided to try it. Jenny, I hope you don't mind that I changed it just a tad, but you can click the link for the original recipe This fabulous recipe got a two thumbs up from my crew.

In a small pot of low heat, add 1/4 cup of extra virgin olive oil and one peeled and crushed garlic clove. I smashed the clove a little too hard that's why it's in 2 pieces. The garlic will infuse the oil with a wonderful garlic flavor in about 10 to 15 minutes.

While the oil is getting flavored, open up one package of refrigerated pie crust (it will contain 2 rolls of dough) and roll out. Use a cup or bowl approximately 3-inches in diameter and cut dough circles with a knife or pastry cutter. Use both pieces of dough, you will need 12 circles.

Brush both sides of your circles with the garlic infused olive oil.

Place the circles in a muffin pan, prick the bottoms of the bowls with a fork so they won't bubble up while baking and bake in a pre-heated 350 degree oven for 15 to 18 minutes.

Remove the bowls from the muffin pan and allow to cool.

While the bowls are baking, cook 1 lb. of angel hair pasta to al-dente and drain. Add the remainder of the garlic flavored olive oil to a skillet and and add 1 lb. of lean ground beef to skillet, season with salt and pepper and brown. Once the meat is completely brown drain off any excess fat and add approximately 16 ounces of a prepared spaghetti sauce or your favorite homemade sauce to the meat. I just happened to have some sauce in the freezer that I thawed and combined with the meat.

Place a small amount of past to the bowls, spoon the meat sauce over the past and top with freshly grated Parmigiana-Reggiano.

Thanks Jenny, our Wednesday night was definitely not boring!