8 slices frozen Pepperidge Farm Garlic Texas Toast
2 cups Sargento Off the Block Shredded 6 Cheese Italian Blend, divided
1/2 cup light garlic-herb cheese spread
1/4 cup reduced-fat mayonnaise
1 (14-oz) bag frozen Armour Meatballs
1 (24-oz) jar Prego Traditional Italian Pasta Sauce
1 tablespoon Italian (or seasoned) bread crumbs
- Preheat oven to 400°F. Place garlic bread on baking sheet; bake 2–3 minutes or until thawed and soft. Coat 13- x 9-inch square baking dish with spray. Cut bread into bite-size pieces, then place into baking dish, packing tightly to fit.
- Combine 1 cup cheese, garlic-herb spread, and mayonnaise; spoon dollops of mixture evenly over bread. Arrange meatballs over bread, then pour pasta sauce over top; bake 30–35 minutes until meatballs are 165°F and sauce is bubbly.
- Top with remaining 1 cup cheese and sprinkle with bread crumbs; bake 4–5 more minutes or until cheese melts. Serve.
CALORIES (per1/12 recipe) 340kcal; FAT 24g; SAT FAT 9g; TRANS FAT 0g; CHOL 40mg; SODIUM 790mg; CARB 22g; FIBER 3g; SUGARS 6g; PROTEIN 13g; VIT A 0%; VIT C 0%; CALC 15%; IRON 10%
Prices valid February 20 through March 5. Check your Publix store for pricing.