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
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
-
Step1Heat 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.
-
Step2Place 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.
-
Step3Stir 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.
-
Step4Bake 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;Tips from the Betty Crocker Kitchens
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