Meatball Sub Casserole
A cozy and fun dinner that delivers all the flavors of meatball subs in a convenient casserole form, complete with saucy meatballs, melty cheese, and toasted bread.
Ingredients
Main Ingredients
- 1 loaf French bread or 6 to 8 sub rolls (split) Loaf should be sliced lengthwise if using.
- 20 to 24 pieces fully cooked meatballs (frozen or homemade) Use your favorite brand or homemade if preferred.
- 2 to 3 cups marinara sauce Use thicker sauce to avoid sogginess.
- 2 cups shredded mozzarella For melting goodness.
- 6 to 8 slices provolone (optional) Adds a classic sub flavor.
- 2 tablespoons butter, melted For brushing on the bread.
- 1 teaspoon garlic powder Enhances flavor.
- to taste Italian seasoning, salt, and pepper Adjust according to preference.
- optional sliced peppers, onions, crushed red pepper Add for extra flavor if desired.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- If using a loaf, slice it lengthwise and into pieces that fit your dish. If using rolls, split them and layer the bottoms across the dish. Brush with melted butter mixed with garlic powder and toast in the oven for about 5 minutes, until slightly crisp.
- Warm the meatballs in the microwave or in the marinara sauce until they're hot but not fully cooked, as they are already pre-cooked.
- Spoon a thin layer of marinara sauce over the toasted bread. Add the meatballs in a single layer, then pour the remaining sauce over the top. Add provolone slices if desired, and top with mozzarella.
Baking
- Cover the dish with foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes or until the cheese is bubbly and golden around the edges.
- If desired, add the top halves of the rolls or bread on top for the last 5 minutes or skip for an extra cheesy open-faced version.
- Let it rest for 5 to 10 minutes before serving to allow the sauce to settle.
- Scoop and serve, optionally with extra marinara on the side.
Notes
For best results, toast the bread and use thicker marinara to prevent sogginess. You can prepare this recipe ahead of time and refrigerate before baking, adding extra baking time if starting cold.