Chef Boyardee Pepperoni Spaghetti Bake recipe

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Here is another recipe from Chef Boyardee using their canned goods to make a new entree.

PEPPERONI SPAGHETTI BAKE
Ingredients

• Pam non stick cooking spray
• 1 1/4 cups baking mix
• 1/2 cup 2% milk
• 2 cans (15 ounce each) Chef Boyardee Spaghetti & Meatballs
• 3/4 cup shredded mozzarella cheese, divided
• 1/3 cup sliced turkey pepperoni

Directions
Preheat oven to 375 degrees F. Spray a 13X9 glass baking dish with cooking spray. Combine baking mix and milk in a medium bowl-stir until a soft dough forms. Drop dough by spoonfuls on the bottom of baking dish (it will not completely cover the bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup of cheese. Top with remaining can of spaghetti and meatballs,remaining 1/4 cup cheese and pepperoni. Bake 20-25 minutes or until dough is done in center and browned.

NUTRITION INFORMATION
Makes 6-1 cup servings

• Total fat 13 g             20% DV
• Saturated fat 5 g        26% DV
• Cholesterol 25 mg      8% DV
• Sodium 907 mg         38% DV
• Carbohydrates 33 g   11% DV
• Dietary fiber 3 g        10% DV
• Sugars 5 g                 1% DV
• Protein 13 g              25% DV
• Vitamin A                 5% DV
• Vitamin C                 0% DV
• Calcium                   18% DV
• Iron                         11% DV