Saturday, January 10, 2015

Meatball Sub Bubble Up Bake

Big Patriots game today, and I wanted a meal that was easy to throw together.   This recipe from Life With the Crusts Cut off was perfect!    I used bite sized Italian Meatballs, and added Penzey's Italian Herb mix with the sauce.     A sprinkle of shredded Parmesan along with the mozzarella.   Simple.  Mine baked perfectly in exactly 35 minutes.   

Thank you so much Parrish!   Be sure to go check out her blog  :)



                     
* Exported from MasterCook *

                       Meatball Sub Bubble Up Bake

  1                can  Pillsbury Grands Biscuits
  1                bag  frozen Italian meatballs, bite sized
  1  1/2              cups  Ragu Traditional spaghetti sauce
1 heaping teaspoon Penzey's Italian Herb Mix
  1               cup  shredded mozzarella
1/4 cup shredded parmesan



Heat oven to 375.     Spray a 9x13 with nonstick cooking spray.   

Separate biscuits, and cut each one into 8 pieces.   Place into pan.    Pour sauce over.    Sprinkle with Italian Herb Mix.    Space meatballs out evenly, and then sprinkle with the cheeses.

Bake for 30 to 40 mins.   

Source:
  "http://www.lifewiththecrustcutoff.com/meatball-sub-bubble-bake/"

2 comments:

  1. The biscuits don"t get soggy? looks awesome, maybe can leave out the biscuits... and just eat it like that. haha!

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  2. Hey Kim! I was worried the biscuits wouldn't cook through and be soggy, but they turned out great. I froze some and it reheated well too.

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