Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. Cook the 4 ounces dried thin spaghetti noodles per the directions on the back of the box, drain well.
Place the pasta noodles back into the pot. Add ½ of the 1 cup marinara sauce and mix to combine, set aside.
Cut the 1 can crescent roll dough sheet into 8 equal-sized sections. Gently press the dough into the greased sections of the muffin tin making sure the corners overlap the sides.
Divide the spaghetti 8 ways and place it into the crescent roll cups. Top them with 1 cup shredded mozzarella cheese evenly.
Fold the corners of the crescent rolls overlapping the filling to form a little cup.
In a small bowl, stir together 2 Tablespoons unsalted butter, melted, 1 Tablespoon grated parmesan cheese, 5 fresh basil leaves, finely chopped and 2 cloves garlic, minced. Brush this mixture evenly over the cups. Bake for 15 minutes until golden brown. Serve with the remaining marinara for dipping.
Notes
Regular spaghetti will work with this too.
Adding in some cooked ground beef or Italian sausage is a great option.