Disclaimer: “I was provided compensation for this post. Thoughts and opinions expressed on my blog are my own.”
Pillowy soft biscuits are topped with meatballs, Prego® Italian Sauce and cheese for a quick and easy weeknight dinner your family is sure to love.
Things in our house have been very hectic. I’ve recently gotten a job, so I am trying to juggle this new role and still be an awesome mom when I am home. A big part of that is making sure I make delicious wholesome meals, even on nights when I’ve worked and am too exhausted to cook. That’s why I LOVE Prego Italian Sauces. They are a perfect solution to any weeknight dinner dilemma because they are convenient, easy to use and bursting with rich flavor.
Prego has often been my go-to for shelf stable red tomato and white Italian sauces. With over 30 years success behind the brand, I am confident that these sauces will help me create simple to prepare, nutritious and delicious meals for my family when in a pinch. These sauces are so thick and rich with vibrant color!
When deciding what to make for dinner the other night, this recipe popped into my head. I quickly reached for a few jars of Prego Traditional from my pantry and knew it would transform this dish into something more special that just plain ol’ meatballs and sauce. This sauce reminds me of a luscious homemade sauce, with ingredients you can taste and smell. Even when in a hurry to get dinner on the table, you can decide to choose taste by choosing Prego.
Meatball Bubble Bake
1 can 10 count refrigerated biscuits
1- 14oz jar Prego Traditional Italian Sauce
12 meatballs (fresh or frozen)
1/4 C Parmesan cheese
1 C mozzarella cheese
Preheat oven to 350 degrees F. Grease a 9-inch baking dish and set aside.
Cut each biscuit into four pieces and place in bottom of baking dish.
Cut each meatball in half and scatter over biscuit dough.
Top with desired amount of Prego Traditional Italian Sauce and sprinkle with mozzarella cheese and Parmesan cheese.
Bake uncovered for 30 minutes until biscuits are cooked through.
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