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.