Ingredients

The following ingredients have 6 Servings
  • 1.25 lbs raw 95% lean ground beef
  • 8 oz sliced white mushrooms
  • 2 cloves garlic (minced)
  • 8 oz can tomato sauce
  • 1 cup pasta sauce
  • 10 oz package frozen chopped spinach (thawed and squeezed of all liquid))
  • 1 tablespoon sliced fresh basil
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • Pinch of crushed red pepper flakes
  • Pinch of black pepper
  • 1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters
  • 3/4 cup shredded 2% Mozzarella cheese
  • ½ cup fat free ricotta cheese

Instruction

  • Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  • Bring a large skillet or saute pan over medium heat and add the ground beef. Cook beef, breaking up with a spoon or spatula for a couple minutes and then add the mushrooms. Cook both for an additional 6-8 minutes until the beef is cooked through in pieces and the mushrooms are softened. Stir in the garlic and cook for another minute.
  • Stir in the tomato sauce, pasta sauce, spinach, salt, Italian seasoning, pepper flakes, pepper and biscuit dough pieces until well combined. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 25 minutes. Remove from oven and sprinkle the Mozzarella over the top. Drop spoonfulls of the ricotta across the surface of the casserole and then sprinkle with a bit more Italian seasoning. Return to the oven for another 15 minutes until hot and bubbly. Top with additional sliced basil if desired.