Meatball Sub Casserole

Ingredients

For the Casserole

• 1 loaf Italian bread or 6 sub rolls, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 24 fully cooked meatballs
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 teaspoon Italian seasoning

For Serving

• Chopped basil or parsley

Substitutions

• Use turkey, chicken, or plant-based meatballs in place of beef meatballs.

Instructions

Step 1: Toast the bread

Heat the oven to 375°F. Toss bread with olive oil and garlic powder, spread in a greased 9-by-13-inch dish, and bake 8 minutes.

Step 3: Assemble

Spoon meatballs and sauce over the toasted bread. Add mozzarella, parmesan, and Italian seasoning.

Step 4: Bake

Bake uncovered for 18 to 22 minutes, until the sauce bubbles and the cheese browns in spots.

Step 5: Rest and serve

Rest 5 minutes, then garnish with basil or parsley.

Preventing a Soggy Bread Layer

The 8-minute bread toast is important because the toasted cubes have to absorb marinara while still keeping some structure. Soft, untoasted bread can collapse under the meatballs and sauce.

Let the casserole rest for about 5 minutes after baking. The bubbling sauce settles slightly and the cheese firms enough to serve cleaner portions.

How to Store Leftovers

Cool Meatball Sub Casserole promptly, cover, and refrigerate within 2 hours; use within 3 to 4 days. Divide large batches before chilling so the center cools more evenly.

How to Reheat

Reheat Meatball Sub Casserole covered so the center warms before the top dries out. Uncover only near the end if you want to restore some browning or crispness on the surface.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions