Creamy Lasagna Skillet Pot Pie

Cream of mushroom soup gives this skillet pot pie great creamy flavor in a flash.

  • prep time 20 min
  • total time 50 min
  • ingredients 8
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    740
    (
    Calories from Fat
    290),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    3g
    3%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    2180mg
    2180%;
    Total Carbohydrate
    86g
    86%
    (Dietary Fiber
    4g
    4%
      Sugars
    8g
    8%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    8%;
    Calcium
    10%;
    Iron
    30%;
    Exchanges:
    2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 2 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    6
    *Percent Daily Values are based on a 2,000 calorie diet.
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