Preheat oven to 450 degrees. Spray a 4-qt. baking dish with cooking spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Skip pizza delivery tonight! Remake your favorite meat-and-veggie pizza as a healthier, family-pleasing casserole. It's higher in protein, with a ton of cheesy goodness.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (32-oz.) pkg. Basket & Bushel cauliflower florets | ||
| 2 c. sliced baby bella mushrooms | ||
| 1 c. Hy-Vee Short Cuts chopped tricolor bell peppers | ||
| ⅓ c. Hy-Vee Short Cuts chopped red onions | ||
| 1 (9.8-oz.) jar Gustare Vita cacio e pepe pasta sauce | ||
| 4 oz. Hy-Vee cream cheese, softened | ||
| 1 tbsp. salt-free tomato, basil and garlic seasoning | ||
| 1 (14-oz.) pkg. frozen Hy-Vee fully cooked Italian-style meatballs, thawed | ||
| ½ c. Hy-Vee finely shredded pizza cheese | ||
| Gustare Vita pizza sauce, for garnish | ||
| Mini pepperoni, for garnish | ||
| Fresh basil, for garnish |
Things To Grab
- 4-qt. baking dish
- Hy-Vee olive oil cooking spray
- Food processor
- Silicone spatula
Directions
Place cauliflower, mushrooms, peppers and onions in prepared baking dish. Generously spray vegetables with cooking spray. Roast for 30 to 35 minutes or until cauliflower is fork-tender.
Meanwhile, place pasta sauce, cream cheese and salt-free seasoning in a food processor. Cover and process on high for 1 minute or until smooth.
Remove vegetables from oven. Add in meatballs. Fold in cream cheese mixture using a silicone spatula until well coated. Drizzle with pizza cheese.
Bake for 10 to 12 minutes or until meatballs reach 165 degrees and edges are bubbly. Let stand for 5 to 10 minutes before serving. Garnish with pizza sauce, pepperoni and basil, if desired.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 90mg
- Sodium: 1050mg
- Total Carbohydrates: 20g
- Protein: 23g
Daily Values
0%
Iron 10%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 15%