Italian Meatball and Spinach Biscuit Bake

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce
1 box (9 oz) frozen spinach, thawed and squeezed to drain
1 pkg (8 oz) cream cheese, softened
1 1/2 cups shredded Italian style cheese blend
2 1/4 cups bisquick
1 cup milk

Heat oven to 400.  Coat 13x9 pan with non stick spray.  Thaw meatballs by microwaving them in a bowl for 3-5 minutes or until warm.  Add pasta sauce; stir to coat. Place half of the meatballs in the baking dish.  Mix spinach, cream cheese and 1/2 cup of the shredded cheese.  Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.  Stir bisquick mix and milk in bowl until soft dough forms.  Spoon half of the dough by tablespoonfuls randomly over meatballs.  Repeat layers with remaining meatballs, spinach mixture and bisquick mixture.  Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese.  Bake about 5 minutes longer or until cheese is melted.

Serves 6