Pepperoni Spaghetti Bake

Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.

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Nutritional Information

Calories    298
Total Fat    12g
Saturated Fat    5g
Cholesterol    25mg
Sodium    852mg
Total Carbohydrate    34g
Dietary Fiber    3g
Sugars    6g
Protein    13g
Calcium    --
pepperoni spaghetti bake

Serves: 6

Yields: 6 servings (1 cup each) iaas A19 Bulb

Total Time: 35 min

Prep Time: 10 min

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    PAM? Original No-Stick Cooking Spray
    1 1/4 cup(s) original baking mix
    1/2 cup(s) reduced-fat (2 percent) milk
    2 can(s) (14 1/2 ounces each) Chef Boyardee? Spaghetti & Meatballs
    3/4 cup(s) shredded part-skim mozzarella cheese, divided
    1/3 cup(s) sliced turkey pepperoni

Directions

    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.