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Meatball Sub Skillet

Prep 20 min
Total 45 min
Ingredients 10
Servings 8

Meatball sub flavors come together in this saucy skillet of meatballs, mushrooms and pasta sauce, complete with slices of buttered French bread to top it off. MORE+ LESS-

By Pillsbury Kitchens

Updated May 8, 2017

Ingredients

1/4

cup butter

package (8 oz) sliced mushrooms

1/4

teaspoon salt

1/4

teaspoon pepper

package (22 oz) frozen fully cooked Italian meatballs

jar (25.5 oz) Muir Glen™ organic roasted garlic pasta sauce

slices mozzarella or provolone cheese (from 8-oz package)

1/4

teaspoon garlic powder

slices (1/2-inch each) French bread (from 1-lb loaf)

Fresh chopped basil, if desired

Steps

Hide Images

1

Heat oven to 375°F. In 12-inch ovenproof skillet, heat 2 tablespoons of the butter over medium-high heat; add mushrooms, salt and pepper. Cook 3 to 5 minutes or until mushrooms are tender and browned.
2

Reduce heat to medium-low; add meatballs and pasta sauce. Heat to simmering; cover and cook 10 to 15 minutes, stirring occasionally, until meatballs are heated through. Uncover; remove from heat. Top with cheese slices.
3

In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in garlic powder; brush on 1 side of each bread slice. Arrange bread slices, buttered sides up, onto cheese layer around outer edge of skillet.
4

Bake 10 to 15 minutes or until cheese is melted and bread is lightly browned. Garnish with chopped basil.

Expert Tips

Feel free to use another variety or flavor of pasta sauce in this recipe.
Use your French bread slice to soak up the delicious pasta sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 11g 55% Trans Fat 1/2g
Cholesterol: 35mg; 12%
Sodium: 670mg; 28%
Potassium: 160mg; 5%
Total Carbohydrate: 23g; 8%
Dietary Fiber 3g 11% Sugars 5g
Protein: 15g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 2 Fat;