Lunch: Creamy Lasagna Skillet Pot Pie

Cream of mushroom soup gives this skillet pot pie great creamy flavor in a flash.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Creamy Lasagna Skillet Pot Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

8 oz uncooked rotini pasta (3 cups)
1 lb ground Italian pork sausage
2 cups marinara sauce
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon ground cinnamon
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits
1/4 cup shredded Parmesan cheese

Instructions

Heat oven to 375 °F. Cook and drain pasta as directed on package.
Meanwhile, in 11- or 12-inch ovenproof skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. Add pasta, marinara sauce, soup, water and cinnamon; stir until well mixed. Heat to simmering. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Arrange layers on top of mixture in skillet.
Bake 20 to 25 minutes or until biscuits are deep golden brown and mixture is bubbly, topping with the Parmesan cheese the last 4 minutes of baking.

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