This is a reformulated version of one of my favorite recipes, Braided Spaghetti Bake. It was the very first recipe I made as a Rhodes Bread guest blogger. It was spaghetti wrapped up in a loaf of their frozen bread dough. It was the #1 recipe on their blog for 2013. How cool is that?!
I loved that dish, but it can be a challenge to braid the dough. I decided to switch it up and make a Spaghetti and Meat Sauce Bubble Up. It had all the same flavors, but it was so much easier to assemble! OMG! We loved this dish. Cheese, pasta, bread and meat all in one bite. What’s not to love?! This is also a a great way to use up any leftover spaghetti that you might have.
Spaghetti and Meat Sauce Bubble Up
- 6 oz spaghetti
- 1 lb sausage
- 1 jar (26-28oz)spaghetti sauce
- 1 (12oz) can Pillsbury Grands Jr. Flaky Biscuits
- ½ cup grated Parmesan cheese
- 2 Tbsp Parmesan cheese
Preheat oven to 375. Lightly grease a 9×13-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain and set aside.
In a skillet, brown Italian sausage. Drain fat. Stir in spaghetti sauce and pasta. Set aside to cool.
Cut biscuits into quarters. Place in medium bowl. Toss biscuits with meat sauce and ½ cup of cheese.
Pour mixture into prepared 9×13-inch pan. Top with remaining 2 Tbsp Parmesan cheese.
Bake for 25-30 minutes, or until biscuits are done.
? – you say Toss biscuits with meat sauce and 1/2 cup of cheese. You're tossing with the combines pasta, sausage and sauce plus cheese, is that correct? Are did you reserve some of the sauce to toss with the biscuits? Thanks, looks yummy!
I bought a rotisserie chicken at the grocery store and used it in this recipe instead of the sausage. It was DELICIOUS with the chicken!! Just in case someone isn't feeling sausage one night!
Nancy – I used a 26 -28oz jar. I usually put that in the directions. I'll update it.
You've done it again, Steph. But, 1 question (because I'm anal like that; sorry) … the ingredients list only 1/2 cup Parmesan, and the instructions say to toss the biscuit pieces with the aforementioned 1/2 cup Parmesan. But then the whole thing is supposed to be topped with "remaining cheese." I know, I know, I could just wing it, but like I said, I'm anal. When I make this, I want it to turn out as yummy as yours looks. Thanks, Cheryl
I did say that. 😉 I just sprinkled an extra couple of tablespoons on top of the casserole before baking. I will fix the directions.
Thanks. Can't wait to make this!
How many oz. of spaghetti sauce? I am also anal.
says 26 to 28 oz of sauce Nancy.
Very cool on being the #1 recipe on Rhodes site last year! And this looks great…and a lot easier! YUM!