Lunch: Pepperoni Spaghetti Bake
Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.
Ingredients
PAM® Original No-Stick Cooking Spray
1 1/4 c. original baking mix
1/2 c. reduced-fat (2 percent) milk
2 can Chef Boyardee® Spaghetti & Meatballs
3/4 c. shredded part-skim mozzarella cheese
1/3 c. sliced turkey pepperoni
Instructions
Preheat oven to 375 degrees F. Spray 13- by 9-inch glass baking dish with cooking spray. Combine baking mix and milk in medium bowl; stir until soft dough forms.
Drop dough by spoonfuls on bottom of baking dish (will not completely cover bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup cheese. Top with remaining can spaghetti and meatballs, remaining 1/4 cup cheese and pepperoni.
Bake 20 to 25 minutes or until dough is done in centers and browned. Each serving provides Vitamin A 5%, Vitamin C 0%, Calcium 17%, Iron 10%
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
