Pepperoni Spaghetti Bake
no-stick cooking spray
1 1/4 cups original baking mix (I used Bisquick)
1/2 cup reduced-fat (2%) milk
2 cans (14.5 oz each) Chef Boyardee spaghetti and meatballs
3/4 cup shredded part-skim mozzarella cheese
1/3 cup sliced turkey pepperoni
1 cup shredded Italian blend cheese
Preheat oven to 375 degrees. Spray 13 X 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 cover bottom completely). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup cheese. Top with remaining can spaghetti and meatballs, remaining cheese and pepperoni. Bake 20-25 minutes or until dough is done in centers and browned.
Benefit for Amelia Mae Reicks this Saturday, Sept. 22 @ Pub at the Pinicon in New Hampton. Silent auction & BBQ pork meal served 4-7pm. Live auction starts at 7:30pm. Plus bake sale & raffles. Click here to see auction items.
Posted under Baby Thomas: Month 51
This post was written by Tara on September 17, 2012