Pepperoni Spaghetti Bake

Chef Boyardee Spaghetti & Meatballs layered with cheese on a biscuit base, topped with pepperoni & baked together. Courtesy of Chef Boyardee®

• Ready In: 30 mins
• Serves: 6
• Yields: 1 cup per serving

Ingredients

•  PAM® Original No-Stick Cooking Spray
• 1 1⁄4 cups  original baking mix
• 1⁄2 cup reduced-fat milk (2%)
• 2 (14 1/2ounce) cans  Chef Boyardee® Spaghetti & Meatballs
• 3⁄4 cup  shredded part-skim mozzarella cheese, divided
• 1⁄3 cup  sliced sliced  turkey pepperoni

Directions

1. Preheat oven to 375°F Spray 13x9-inch glass baking dish with cooking spray. Combine baking mix and milk in medium bowl; stir until soft dough forms.
2. 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.
3. Bake 20 to 25 minutes or until dough is done in centers and browned.