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Italian Meatball and Spinach Biscuit Bake

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Betty Crocker Kitchens
Updated Jun 16, 2010
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Say hello to a new potluck favorite! Purchased meatballs and pasta sauce make it a quick winner.

Italian Meatball and Spinach Biscuit Bake

  • Prep Time 20 min
  • Total 45 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 bag (18 oz) frozen cooked Italian meatballs
  • 1 jar (14 oz) tomato pasta sauce (any variety)
  • 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
  • 1 package (8 oz) cream cheese, softened
  • 1 1/2 cups shredded Italian-style cheese blend (6 oz)
  • 2 1/4 cups Original Bisquick™ mix
  • 1 cup milk

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat.
  • Step 
    2
    Place half of the meatballs in baking dish. Mix spinach, cream cheese and 1/2 cup of the shredded cheese. Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.
  • Step 
    3
    Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture.
  • Step 
    4
    Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted.

Nutrition

745 Calories
43 g Total Fat
34 g Protein
56 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
745
Calories from Fat
385
Total Fat
43 g
Saturated Fat
20 g
Cholesterol
155 mg
Sodium
1860 mg
Potassium
760 mg
Total Carbohydrate
56 g
Dietary Fiber
3 g
Protein
34 g
% Daily Value*:
Vitamin A
76%
76%
Vitamin C
12%
12%
Calcium
46%
46%
Iron
28%
28%
Exchanges:
3 1/2 Starch; 1 Vegetable; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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