Upside-Down Meatball Casserole

 


Ingredients

Meatballs

  • 1
    lb lean (at least 80%) ground beef
  • 1/2
    cup finely chopped onion
  • 1
    teaspoon finely chopped garlic
  • 1/3
    cup Progresso™ Italian style bread crumbs
  • 1/3
    cup grated Parmesan cheese
  • 1/4
    cup milk
  • 1
    egg
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper

Ricotta Mixture and Sauce

  • 1
    cup whole milk ricotta cheese
  • 1/3
    cup grated Parmesan cheese
  • 1/4
    teaspoon Italian seasoning
  • 1/4
    teaspoon pepper
  • 1/8
    teaspoon salt
  • 1
    jar (25.5 oz) Muir Glen™ organic roasted garlic pasta sauce

Biscuit Topping

  • 1
    can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits, separated and cut into sixths
  • 2
    tablespoons grated Parmesan cheese
  • 2
    tablespoons Progresso™ Italian style bread crumbs
  • Chopped fresh basil, if desired

  • Steps

1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

    2 In medium bowl, mix all Meatball ingredients. Shape mixture into 28 (1 1/2-inch) balls. Place in ungreased 15x10x1-inch rectangular pan. Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center; remove from oven, and reduce oven temperature to 350°F.

      3 Meanwhile, in small bowl, mix ricotta cheese, 1/3 cup Parmesan cheese, the Italian seasoning, 1/4 teaspoon pepper and 1/8 teaspoon salt; mix well.

        4 Spread cooked meatballs in bottom of baking dish. Drop spoonfuls of ricotta mixture between meatballs. In 4-cup glass measuring cup, microwave pasta sauce covered on High 2 to 3 minutes, stirring halfway, until heated through and steaming. Pour heated pasta sauce on top of meatball and ricotta layer.

        5 In large resealable food-storage plastic bag, add biscuit pieces; toss with 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs, shaking bag to coat. Spread biscuit pieces on top of hot pasta sauce layer; sprinkle any remaining bread crumb mixture on top. Bake 33 to 38 minutes or until biscuits are deep golden brown and baked through. Cool 10 minutes before serving. Top with basil.

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