Name: Meatball Sub Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American-Italian
Ingredients: 1 lb fully cooked meatballs (frozen or homemade); 1 loaf French or Italian bread, sliced into 1-inch thick pieces; 4 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, divided; 1 1/2 cups marinara sauce; 1/4 cup grated Parmesan cheese; 1 tbsp olive oil or cooking spray; Optional: fresh parsley or basil, red pepper flakes

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This casserole is easy, cheesy, and incredibly satisfying. You get all the comfort and flavor of a meatball sub in a warm, bubbly bake that’s easy to serve and share. It’s make-ahead friendly, freezer-friendly, and endlessly customizable. Plus, with just a few store-bought shortcuts, it comes together quickly with minimal dishes to wash.

Ingredients

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

frozen or homemade fully cooked meatballs
French bread or Italian bread, sliced
cream cheese, softened
mayonnaise or sour cream
Italian seasoning
garlic powder
mozzarella cheese, shredded
Parmesan cheese, grated
marinara or spaghetti sauce
optional: fresh parsley or basil, red pepper flakes

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Slice the bread into 1-inch thick slices and arrange in a single layer in the bottom of the baking dish. Toast in the oven for 5–7 minutes until lightly crispy.
In a bowl, mix softened cream cheese, mayonnaise (or sour cream), Italian seasoning, and garlic powder. Spread this mixture over the toasted bread layer.
Sprinkle half of the shredded mozzarella cheese over the cream cheese layer.
Arrange cooked meatballs over the top. Pour marinara sauce evenly over the meatballs.
Top with remaining mozzarella cheese and sprinkle with Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until bubbly and golden.
Let sit for 5–10 minutes before serving. Garnish with chopped parsley or basil if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

Use garlic bread: Swap plain bread for garlic bread slices for extra flavor.
Spicy version: Add red pepper flakes to the sauce or use spicy Italian meatballs.
Add veggies: Sautéed bell peppers, onions, or mushrooms add texture and nutrition.
Cheese blend: Use provolone, fontina, or Italian cheese blend for different flavor profiles.
Mini meatballs: Use cocktail-size meatballs for easier scooping and portioning.
Low-carb version: Swap bread for roasted zucchini slices or use keto bread.
Extra saucy: Add more marinara if you like a wetter casserole.
Pesto twist: Add a swirl of basil pesto to the cream cheese mixture.
Bacon cheeseburger style: Use beef meatballs, cheddar cheese, and a drizzle of burger sauce.
Individual ramekins: Make mini portions for personalized servings.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover and bake at 350°F (175°C) until warmed through, or microwave individual portions.
To freeze, assemble the casserole up to the baking step, cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

FAQs

Can I use homemade meatballs?

Yes, homemade meatballs work great—just make sure they’re fully cooked before assembling the casserole.

What kind of bread is best?

French or Italian bread holds up well and toasts nicely. Avoid very soft sandwich bread.

Can I make this ahead of time?

Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I use frozen meatballs?

Absolutely. Thaw or heat them according to package directions before adding them to the casserole.

What’s the purpose of the cream cheese layer?

It adds creaminess and a tangy contrast to the marinara and meatballs—similar to garlic cream spread on a sub.

Can I use ricotta instead of cream cheese?

Yes, ricotta makes a great substitute for a more traditional Italian flavor.

Can I make this gluten-free?

Yes, use gluten-free bread and meatballs made with gluten-free breadcrumbs.

How do I keep the bread from getting soggy?

Toasting it before adding the other ingredients helps keep it from becoming too soft.

Is this dish freezer-friendly?

Yes, you can freeze before or after baking. Reheat from frozen or thawed, adjusting bake time as needed.

What sides go well with this?

A green salad, Caesar salad, or roasted vegetables are great complements. Garlic knots or steamed broccoli also pair well.

Conclusion

Meatball Sub Casserole is everything you love about a meatball sandwich—melty cheese, zesty sauce, hearty meatballs—all baked into one cozy, crave-worthy dish. It’s easy to make, even easier to eat, and perfect for feeding a hungry crowd. Whether it’s a casual dinner, potluck, or game day feast, this casserole is a guaranteed hit.

Meatball Sub Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Meatball Sub Casserole transforms your favorite sandwich into a cheesy, baked comfort food classic. With layers of toasted bread, creamy spread, juicy meatballs, marinara, and melty cheese, this casserole is perfect for feeding a crowd or enjoying a cozy family dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6–8 servings
Category: Casserole
Method: Baking
Cuisine: American-Italian
Diet: Halal

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange sliced bread in a single layer in the baking dish and toast in the oven for 5–7 minutes until lightly crispy.
In a bowl, mix cream cheese, mayonnaise (or sour cream), Italian seasoning, and garlic powder.
Spread cream cheese mixture over the toasted bread.
Sprinkle half of the mozzarella over the cream cheese layer.
Arrange cooked meatballs over the top and pour marinara sauce evenly over them.
Top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
Let rest 5–10 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Use garlic bread instead of plain bread for more flavor.
Make ahead and refrigerate overnight before baking.
For a saucier dish, add extra marinara to taste.
Try using provolone or a cheese blend for added richness.

Nutrition

Serving Size: 1 portion (1/8 of casserole)
Calories: 420
Sugar: 5g
Sodium: 820mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg