Description
This hearty Meatball Sub Casserole combines all the flavors of a classic meatball sub sandwich into a warm, comforting casserole dish. Layers of Italian bread slices are topped with a creamy blend of cream cheese and mayonnaise, savory Italian-style meatballs simmered in pasta sauce, and plenty of melted mozzarella cheese. Perfect for an easy weeknight dinner or a casual gathering, this casserole is sure to satisfy cravings for Italian-American comfort food.
Ingredients
Scale
Bread Base
- 1 loaf Italian bread, cut into 1-inch thick slices
Cream Cheese Mixture
- 8-ounce block cream cheese, softened to room temperature
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
Cheese
- 2 cups shredded mozzarella cheese, divided use (½ cup for layering, 1½ cups for topping)
Meatballs and Sauce
- 1 bag frozen Italian-style meatballs, thawed (approx. 20-24 meatballs)
- 24-ounce jar pasta sauce
Garnish
- Dried parsley, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Arrange the bread: Lay the Italian bread slices in a single layer in an ungreased 9×13-inch baking dish. Fill in any gaps with smaller bread pieces to create an even base.
- Prepare the cream cheese spread: In a bowl, combine the softened cream cheese, mayonnaise, Italian seasoning, and pepper. Mix until smooth and evenly blended. Spread this mixture evenly over the arranged bread slices to add a creamy, flavorful layer.
- Add mozzarella cheese: Sprinkle ½ cup of shredded mozzarella cheese evenly over the cream cheese layer to add gooey cheesiness to the base.
- Combine meatballs and sauce: In a separate bowl, gently stir together the thawed Italian-style meatballs with the pasta sauce until the meatballs are well coated.
- Layer meatballs and sauce: Spoon the meatball and sauce mixture evenly over the cream cheese and cheese layers in the baking dish.
- Top with remaining cheese: Sprinkle the remaining 1½ cups of shredded mozzarella cheese evenly over the meatballs and sauce to create a cheesy top layer.
- Bake the casserole: Place the baking dish uncovered in the preheated oven. Bake for 30 to 35 minutes until the cheese is melted and bubbly. If the cheese begins to brown too much before the baking time ends, loosely cover the casserole with aluminum foil to prevent burning.
- Cool and serve: Remove the casserole from the oven and let it cool for a few minutes to set. Optionally, sprinkle dried parsley on top for garnish. Slice into portions and serve warm for a satisfying meal.
Notes
- For best results, thaw the frozen meatballs completely before using to ensure even heating.
- If you prefer a spicier casserole, add red pepper flakes to the cream cheese mixture or the pasta sauce.
- Italian bread can be substituted with French bread or a rustic baguette cut into similar slices.
- The casserole can be prepared a few hours ahead, stored covered in the refrigerator, and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
