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Creamy Lasagna Skillet Pot Pie

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Creamy Lasagna Skillet Pot Pie
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 6
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Cream of mushroom soup gives this skillet pot pie great creamy flavor in a flash.

Ingredients

8
oz uncooked rotini pasta (3 cups)
1
lb ground Italian pork sausage
2
cups marinara sauce
1
can (10 3/4 oz) condensed cream of mushroom soup
1/2
cup water
1/2
teaspoon ground cinnamon
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/4
cup shredded Parmesan cheese

Directions

  • 1 Heat oven to 375°F. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 11- or 12-inch ovenproof skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. Add pasta, marinara sauce, soup, water and cinnamon; stir until well mixed. Heat to simmering. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Arrange layers on top of mixture in skillet.
  • 3 Bake 20 to 25 minutes or until biscuits are deep golden brown and mixture is bubbly, topping with the Parmesan cheese the last 4 minutes of baking.
Tips  

A small amount of cinnamon stirred into the sauce mixture gives it body and depth. See if your family can guess the secret ingredient!

Use ground chicken or ground beef in place of the ground Italian pork sausage.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
270
)
Daily Value
Total Fat
29g
45%
(
Saturated Fat
11g
53%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
2150mg
90%
Potassium
580mg
17%
Total Carbohydrate
83g
28%
(
Dietary Fiber
4g
18%
,
Sugars
15g
)
Protein
25g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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