This saucy meatball bake boasts cheesy pockets of seasoned ricotta and is topped with Parmesan-coated biscuits, making the perfect all-in-one meal.
Upside-Down Meatball Casserole
- Prep Time 30 min
- Total 1 hr 45 min
- Servings 8
- Ingredients 19
Ingredients
Meatballs
- 1 lb lean (at least 80%) ground beef
- 1/2 cup finely chopped onion
- 1 teaspoon finely chopped garlic
- 1/3 cup Progresso™ Italian style bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Ricotta Mixture and Sauce
- 1 cup whole milk ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 jar (25.5 oz) Muir Glen™ organic roasted garlic pasta sauce
Biscuit Topping
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count), separated and cut into sixths
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons Progresso™ Italian style bread crumbs
- Chopped fresh basil, if desired

Make With
Pillsbury Grands! Biscuits
Instructions
-
Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
-
Step2In medium bowl, mix all Meatball ingredients. Shape mixture into 28 (1 1/2-inch) balls. Place in ungreased 15x10x1-inch rectangular pan. Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center; remove from oven, and reduce oven temperature to 350°F.
-
Step3Meanwhile, in small bowl, mix ricotta cheese, 1/3 cup Parmesan cheese, the Italian seasoning, 1/4 teaspoon pepper and 1/8 teaspoon salt; mix well.
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Step4Spread cooked meatballs in bottom of baking dish. Drop spoonfuls of ricotta mixture between meatballs. In 4-cup glass measuring cup, microwave pasta sauce covered on High 2 to 3 minutes, stirring halfway, until heated through and steaming. Pour heated pasta sauce on top of meatball and ricotta layer.
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Step5In large resealable food-storage plastic bag, add biscuit pieces; toss with 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs, shaking bag to coat. Spread biscuit pieces on top of hot pasta sauce layer; sprinkle any remaining bread crumb mixture on top. Bake 33 to 38 minutes or until biscuits are deep golden brown and baked through. Cool 10 minutes before serving. Top with basil.
Nutrition
480
Calories
23g
Total Fat
25g
Protein
43g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 1200mg
- 50%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 10g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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