Italian Meatball and Spinach Biscuit Bake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another Bisquick winner! Ingredients:
1 (18 ounce) bag frozen cooked italian meatballs |
1 (14 ounce) jar pasta sauce (any variety) |
1 (9 ounce) box frozen spinach, thawed and squeezed to drain |
1 (8 ounce) package cream cheese, softened |
1 1/2 cups shredded italian cheese (6 oz.) |
2 1/4 cups original bisquick baking mix |
1 cup milk |
Directions:
1. Heat over to 400 and coat a 13x9x2 baking dish with cooking spray.
2. Thaw meatballs in microwave on high 3-5 minutes or until warm.
3. Add pasta sauce and stir to coat and place half in baking dish.
4. Mix spinach, cream cheese and 1/2 cup of the cheese together and spoon half of the mixture by tablespoonfuls randomly over meatballs.
5. Stir Bisquick mix and milk in medium bowl until soft dough forms; spoon half of this mixture over the meatballs by tablespoonfuls.
6. Repeat layers with remaining meatballs, spinach mixture and Bisquick dough.
7. Bake uncovered about 20 minutes or until biscuits are golden brown.
8. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.
9. TIP: Bake for 20 minutes as directed but do not add the remaining 1 cup cheese. Cover and freeze. For an easy weeknight meal, bake frozen casserole at 350 for 45-55 minutes or until hot. Sprinkle with 1 cup of cheese and bake an additional 5 minutes or until cheese is melted.
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