Name: Meatball Sub Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 16–20 frozen or homemade meatballs (thawed if frozen); 3 cups marinara sauce; 1 loaf sub rolls, French bread, or Italian bread, cut into thick slices; 8 oz cream cheese, softened; 1/4 cup mayonnaise or sour cream; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh parsley or basil, chopped (optional, for garnish)

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Why You’ll Love This Recipe

This casserole takes everything you love about a meatball sub and transforms it into a warm, cheesy, easy-to-serve meal. It’s less messy than traditional subs, requires minimal prep, and can be made with homemade or store-bought ingredients. The bread soaks up all the saucy goodness while staying perfectly toasty on top. It’s filling, crowd-pleasing, and makes fantastic leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frozen or homemade meatballs
Marinara sauce
Sub rolls, French bread, or Italian bread, cut into thick slices
Cream cheese, softened
Mayonnaise or sour cream
Italian seasoning
Garlic powder
Shredded mozzarella cheese
Grated Parmesan cheese
Fresh parsley or basil (optional, for garnish)

Directions

Preheat your oven to 375°F.
In a small bowl, mix softened cream cheese, mayonnaise or sour cream, Italian seasoning, and garlic powder until smooth.
Arrange bread slices in a single layer in a greased 9×13-inch baking dish.
Spread the cream cheese mixture evenly over the bread layer.
Place cooked or thawed meatballs over the top.
Pour marinara sauce evenly over the meatballs.
Sprinkle mozzarella and Parmesan cheese generously over the top.
Cover with foil and bake for 25–30 minutes.
Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly and slightly golden.
Garnish with chopped parsley or basil if desired. Let rest for 5 minutes before serving.

Servings and timing

This recipe serves approximately 6–8 people.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: 55–60 minutes

Variations

Homemade Meatballs: Use your favorite homemade meatball recipe for a personal touch.
Spicy Version: Add red pepper flakes to the sauce or use spicy Italian-style meatballs.
Vegetarian Option: Use plant-based meatballs and a vegetarian marinara sauce.
Extra Cheesy: Add a layer of provolone or ricotta cheese between the bread and meatballs.
Garlic Bread Base: Brush the bread slices with garlic butter before adding the cream cheese spread.

Storage/Reheating

Let the casserole cool completely before storing.
Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, bake in a 350°F oven until warmed through or microwave individual portions for 1–2 minutes.
To freeze, assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

FAQs

Can I use frozen meatballs for this recipe?

Yes, frozen meatballs work perfectly. Just thaw them first or use pre-cooked ones to save time.

What type of bread works best?

Use a sturdy bread like sub rolls, French bread, or Italian loaf to hold up to the sauce and baking.

Can I prepare this casserole ahead of time?

Yes, assemble it up to a day in advance, refrigerate it, and bake when ready.

What’s the purpose of the cream cheese layer?

It adds a creamy texture and prevents the bread from getting too soggy during baking.

Can I use store-bought marinara sauce?

Absolutely. Choose your favorite brand or make a homemade version if you prefer.

How do I keep the bread from becoming mushy?

Toasting or lightly baking the bread before assembling can help keep it firmer.

Can I add vegetables to this casserole?

Yes, sautéed bell peppers, onions, or mushrooms make great additions to the meatball layer.

What cheese melts best for the topping?

Mozzarella is ideal for meltiness, but you can also add provolone, cheddar, or a blend.

Can I make a smaller version of this recipe?

Yes, halve the ingredients and use an 8×8-inch baking dish for a smaller batch.

Is this casserole freezer-friendly?

Yes, you can freeze the unbaked casserole for future meals. Just thaw overnight before baking.

Conclusion

Meatball Sub Casserole brings all the cheesy, saucy, and savory goodness of a meatball sub into a comforting, shareable bake. It’s easy to make, full of flavor, and perfect for feeding a hungry crowd or prepping ahead for busy days. Once you try this warm and hearty casserole, it’s sure to become a staple in your dinner rotation.

Meatball Sub Casserole

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Meatball Sub Casserole is a baked twist on the classic meatball sub sandwich, layering crusty bread, savory meatballs, rich marinara sauce, and melty cheese in one comforting dish. Perfect for family dinners, potlucks, or easy weeknight meals.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 to 8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix softened cream cheese, mayonnaise or sour cream, Italian seasoning, and garlic powder until smooth.
Grease a 9×13-inch baking dish and arrange bread slices in a single layer.
Spread the cream cheese mixture evenly over the bread.
Top with cooked or thawed meatballs.
Pour marinara sauce evenly over the meatballs.
Sprinkle mozzarella and Parmesan cheese over the top.
Cover with foil and bake for 25–30 minutes.
Remove foil and bake for another 10–15 minutes, until cheese is melted and golden.
Garnish with chopped parsley or basil, let rest for 5 minutes, and serve hot.

Notes

Use garlic butter on the bread for a garlic bread base.
Add sautéed veggies like bell peppers or onions for extra flavor.
Use provolone or ricotta cheese for a cheesier variation.
Great for meal prep—assemble ahead and bake when ready.
Make a half batch in an 8×8-inch dish for smaller households.

Nutrition

Serving Size: 1 large portion
Calories: 590
Sugar: 6g
Sodium: 980mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 32g
Cholesterol: 105mg