Meatball Sub Casserole
Layers of meatballs, creamy mozzarella cheese, and a special cheese sauce all on top of garlic toast. This casserole is a perfect weeknight dinner.
Equipment
- Baking sheet for garlic bread
- Baking dish (about a 9 x 11)
- Pan for cooking meatballs
- Small pot for melting cheese sauce
- Non-stick spray
Ingredients
- 2 pound bag of Frozen Italian Style Meatballs
- 24 ounce can of Marinara sauce (or your favorite pasta sauce)
- 1 box Texas Toast (about 8 slices)
- 8 ounces cream Cheese
- 1 cup Ricotta
- 6-8 slices Mozzarella
- 1 teaspoon Italian Seasoning
Instructions
For the Cheese Sauce
- In a small pot over low heat, combine the cream cheese and Ricotta cheese
- Once it begins to melt, add the Italian seasoning
- Stir frequently until fully melted
For the Meatballs
- Place the meatballs and marinara sauce in a pan with a lid
- Cover and cook over medium heat for about 20 minutes or until the meatballs are cooked through(stir occasionally)
Assembling the Casserole
- Bake the Texas Toast according to the directions on the box before (about 5-10 minutes)
- Set the heat to your oven to 350° after the garlic toast is done
- Spray baking dish with non-stick spray
- Line the bottom of the baking dish with Texas Toast. Fill in gaps at the bottom of the dish bwith small pieces of the toast. Make sure it’s one layer covering the whole bottom of the dish
- Pour the melted cheese sauce over the garlic toast. Use a spatula to spread the cheese evenly
- Add the cooked meatballs and marinara sauce over the cheese sauce
- Add 6-8 slices of sliced mozzarella on top of the meatballs. More is better!
- Bake for 20 minutes