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A warm, saucy hug on a plate
So, let me just paint you a picture: It’s 5:23 PM, I’m still in my yoga pants (and not a lick of yoga happened), the kids are suddenly starving, the laundry’s yelling at me from the hamper, and I’ve got exactly zero energy left. Sound familiar?
That’s when this beauty of a dish swooped in and saved my night. I threw together some frozen meatballs, slathered ‘em in marinara, made a gooey cheese sauce, and layered it all on top of crispy Texas toast. Baked it up, and bam — it tasted like a meatball sub had a cozy night in and wore its stretchy pants.
Even my picky teenager — who acts like every meal is a personal attack — asked if there were leftovers for his lunch. That’s the moment I knew… this one’s a keeper.
Why This Casserole Just Gets You
Here’s what I love about it (besides everything):
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Lazy cook approved — mostly frozen and jarred, but tastes like a little Italian nonna made it just for you.
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Garlicky, cheesy layers — it’s like a sandwich and a lasagna had a delicious baby.
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No weird ingredients — if your pantry can handle spaghetti night, it can handle this.
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Crowd pleaser — perfect for potlucks, Sunday dinners, or when you’ve got a house full of hungry people and no plan.
What You’ll Need (and what you can fudge)
2-lb bag frozen Italian-style meatballs
No shame in the frozen game. Honestly, unless you’re rolling your own meatballs while listening to Sinatra, frozen is the way. Beef or turkey both work fine.
1 jar (24 oz) marinara sauce
Whatever brand makes your heart happy. I like Rao’s when it’s on sale. But any old jar will do. If it’s a little thin, stir in a spoon of tomato paste. Makes it feel homemade.
8 slices of Texas toast
The garlic kind, straight from the freezer section. Toasted till golden and buttery. You can absolutely swap in torn-up hoagie rolls or even leftover crusty bread. We’re not fancy here.
8 oz cream cheese + 1 cup ricotta
These two together are straight-up magic. It makes a velvety base that melts into the toast underneath. If you only have one or the other, just go heavier on it.
Italian seasoning, salt, pepper
Trust your instincts. A shake here, a sprinkle there. You’re the boss.
2 cups shredded mozzarella
The kind that stretches when you lift the fork. Pre-shredded works just fine, but if you’ve got a block and a few spare minutes, go wild.
How To Make It (a.k.a. the “just follow me” part)
1. Toast the toast.
Bake it per the package instructions. It should be golden and crisp on the outside, but still soft enough to soak up that cheesy goodness.
2. Preheat that oven.
Set it to 350°F. No surprises here.
3. Make your bottom layer.
Tear up the toast and layer it across the bottom of a baking dish (9×13 works). Don’t overthink it — just make sure the bottom is mostly covered.
4. Make the cheese sauce.
In a small pot on low heat, melt the cream cheese and ricotta together. Stir gently so it doesn’t stick. Toss in your seasoning, a little salt and pepper, and give it a taste. Good? Good.
Tip from my chaos kitchen: If it looks too thick, add a splash of milk. Don’t stress it.
5. Layer it on.
Pour that warm, dreamy cheese sauce right over the toast layer. Spread it around so it coats everything.
6. Toss meatballs with marinara.
No need to heat them first. Just stir the frozen (or thawed) meatballs into the sauce so they’re nice and coated.
7. Top with mozzarella.
This is your cheese crown. Sprinkle it generously.
8. Bake for 30 minutes.
Uncovered. Let it bubble and brown a little. When it’s all melty and smells like an Italian deli on a cold day, you’re done.
Fun Twists (If You’re In a Mood)
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Add pepperoni or sausage for a meat-lover’s twist.
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Toss in spinach or mushrooms for something green (your conscience will thank you).
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Sprinkle red pepper flakes for a spicy kick.
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Use leftover spaghetti sauce — I mean, it’s basically the same thing.
Leftovers? You’re in luck.
This reheats beautifully. Maybe even better the next day — the toast soaks up all the sauce and cheese and turns into something borderline divine.
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Fridge: Covered, 3-4 days.
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Reheat: Microwave a slice, or warm the whole pan at 300°F until hot.
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Freezer: You can freeze it, but that Texas toast might go a little soggy. Still tastes like love, though.
One Last Thing, Friend…
If you try this recipe — and I hope you do — come back and tell me how it went. Did your toddler eat it without protest? Did your partner say “Whoa”? Did you sneak a second helping after everyone went to bed? (No judgment here.)
Drop a comment, send me a pic, or just holler if you’ve got a question. I love hearing from folks in the kitchen trenches like me.
From my messy, loud, wonderful kitchen to yours — happy cooking. And hey… don’t forget to treat yourself to the first bite. You earned it.
Meatball Sub Casserole
Ingredients
- 2 lb bag frozen Italian-style meatballs
- 1 24 oz jar marinara sauce
- 8 slices Texas toast
- 8 oz cream cheese
- 1 cup ricotta
- 2 cups mozzarella cheese, grated
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bake Texas toast according to package instructions. Remove and set aside.
- Preheat oven to 350°F.
- Line a baking dish with Texas toast slices, breaking them as needed to form a full layer.
- In a small pot over low heat, melt together cream cheese and ricotta, stirring until smooth.
- Stir Italian seasoning into the cheese sauce and season with salt and pepper.
- Pour cheese sauce evenly over the Texas toast layer in the baking dish.
- In a separate bowl, mix meatballs with marinara sauce. Spoon over the cheese layer.
- Top with grated mozzarella cheese.
- Bake for 30 minutes or until hot and bubbly. Serve warm.
Notes