This week's recipe is from an old Pampered Chef Recipe book that I have. It's quick and easy and generally enjoyed by kids and adults. It's a great way to cook your spaghetti and bread all at one time in the same pan. I hope you like it!
1 1/2lbs Italian sausage (or ground beef)
1 1/2 cups chopped green bell peppers
1 cup chopped onion
3 garlic cloves, minced
2 cups sliced zucchini
1 1/2 cups fresh mushrooms
3 cups chunky garden vegetable spaghetti sauce
1 tsp dried Italian Seasoning
1 package refrigerated buttermilk flaky biscuits
2 Tbsp grated Parmesan Cheese
Preheat oven 375
Cook and stir sausage, bell peppers, onion and garlic over medium heat for about 6 minutes until sausage (or meat) is browned and crumbly; pour off drippings.
Add the zucchini and mushrooms; cook 3 minutes
Stir in the spaghetti sauce and seasonings, bring to a simmer and cook for about 2 minutes
Pour mixture into a 13x9 dish and arrange the biscuits around the outer edge of the pan.
Sprinkle cheese over biscuits
Bake 25-30 minutes or until biscuits are golden brown