Cream of mushroom soup gives this skillet pot pie great creamy flavor in a flash.
Creamy Lasagna Skillet Pot Pie
- Prep Time 20 min
- Total 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) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
- 1/4 cup shredded Parmesan cheese
Instructions
-
Step1Heat oven to 375°F. Cook and drain pasta as directed on package.
-
Step2Meanwhile, 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.
-
Step3Bake 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
700
Calories
29g
Total Fat
25g
Protein
83g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 700
- Calories from Fat
- 270
- 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 1/2Tips from the
Pillsbury Kitchens
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