Italian Meatball and Spinach Biscuit Bake – a delicious recipe with italian meatballs, pasta sauce, frozen spinach, cream cheese, Italian cheese, baking mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
10
Cover and freeze.
11
For an easy weeknight meal, bake frozen casserole at 350 for 45-55 minutes or until hot.
12
Sprinkle with 1 cup of cheese and bake an additional 5 minutes or until cheese is melted.
392
kcal
Calories
25
g
Fat
24
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 ounce) bagfrozen 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, and more.
Yes, Italian Meatball and Spinach Biscuit Bake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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