Italian Stew With Spinach Dumplings

I just got this in my Bisquick newsletter - quick throw-together weeknight meal for a little different use of jarred spaghetti sauce.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef (at least 80%)
• 1 (26 ounce) jar  primavera  spaghetti sauce
• 1 (4 1/2ounce) jar  Green Giant sliced mushrooms, drained
• 1  cup water
• 2  cups Bisquick, heart smart or 2  cups  original Bisquick baking mix
• 1⁄4 cup  green giant frozen chopped spinach, thawed, squeezed to drain
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 cup milk

Directions

1. In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.
2. In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture.
3. Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
4. High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 10 minutes. Cover; cook 12 minutes longer.