Open-Faced Vegetarian Meatball Sandwich

Name: Open-Faced Vegetarian Meatball Sandwich Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1/4 cup chopped Green Peppers (bell peppers); 1/8 cup Mozzerella & Provolone shredded cheese - Tops; 3 meatballs Nates - Meatballs Meatless Zesty Italian; 1 tbsp Parmesan Cheese grated; Spinach fresh 10 leaf chopped; 1/8 cup Ricotta Cheese - part skim - Wegmans; 1/4 cup Ragu Robusto 6 Cheese; 3 slice Garlic Bread - Tops frozen (2 - 1 slices) 1.5 serving

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 2

Ingredients

1/4 cup, chopped Green Peppers (bell peppers)1/8 cup Mozzerella & Provolone shredded cheese - Tops3 meatballs Nates - Meatballs Meatless Zesty Italian 1 tbsp Parmesan Cheese, gratedSpinach, fresh, 10 leaf chopped1/8 cup Ricotta Cheese - part skim - Wegmans 1/4 cup Ragu Robusto 6 Cheese 3" slice Garlic Bread - Tops frozen (2 - 1" slices), 1.5 serving

Directions

Preheat oven to 350 degrees F. Heat veggie meatballs, sauce, & chopped green peppers in microwave for about 2 1/2 minutes. Cut 3" slice of frozen garlic bread & place opened on foil covered baking sheet. Spread ricotta on each slice & sprinkle chopped spinach. Cut heated veggie meatballs in half & place 3 halves on each slice spreading sauce & green peppers evenly between the slices. Sprinkle with shredded cheese & parmesean cheese. Place in oven & bake for about 15 minutes or until cheese is bubbly & lightly browned.

Number of Servings: 2

Recipe submitted by SparkPeople user KOSHKALADY.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 270.2
Total Fat: 11.2 g
Cholesterol: 18.2 mg
Sodium: 618.9 mg
Total Carbs: 30.3 g
Dietary Fiber: 3.8 g
Protein: 15.4 g

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