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Cheesy, hearty, and the easiest way to feed a hungry crowd without breaking a sweat.
Okay, listen — this one’s not fancy. It’s not trying to be something it’s not. It’s a meatball sub… in a casserole dish. And let me tell you, I’ve never once brought it to the table without someone saying, “Wait — what is this??” right before they go back for seconds.
This recipe is pure comfort food — the kind that makes you feel like you’re getting a hug from the inside. It’s cheesy, saucy, and full of crispy-edged toast and melty goodness. And the best part? Almost everything comes straight from the freezer or pantry. It’s what I make when the day’s been long, the kids are “starving” (as they say every night at 5:00), and I just want to get something warm on the table without a whole production.
Why You’ll Want This in Your Dinner Rotation
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Minimal prep. We’re talking frozen meatballs and jarred sauce. You won’t even break a sweat.
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It feeds a crew. Perfect for weeknights, game day, or when the in-laws drop by.
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Layered like a lasagna, but way easier.
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Cheesy and crunchy. That Texas toast base? Golden and buttery and holds up like a champ.
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Great leftovers. If you’re lucky enough to have any.
Ingredients (And a Few Tips Along the Way)
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2-lb bag frozen Italian-style meatballs – No shame in the frozen meatball game. Use what you like — I usually grab the ones from Costco.
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1 (24 oz) jar marinara sauce – Rao’s is my go-to, but anything with garlic and basil will work.
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8 slices Texas toast – The thick, buttery kind in the freezer section. Garlic or plain both work.
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8 oz cream cheese – Let it soften on the counter a bit to make melting easier.
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1 cup ricotta cheese – Adds that creamy, lasagna-ish vibe.
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2 cups mozzarella cheese, grated – Fresh grated melts nicer, but bagged is just fine.
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1 tsp Italian seasoning – Or a mix of oregano, basil, and garlic powder if that’s what you’ve got.
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Kosher salt + black pepper, to taste – You know the drill.
How to Make It (With Time to Spare)
Step 1: Toast the toast
Bake the Texas toast according to the box — usually about 5–6 minutes a side at 425°F. You want it golden and a little crisp so it can hold up in the casserole. Set it aside to cool for a minute.
Step 2: Preheat the oven
Drop that temp down to 350°F. It’s casserole time.
Step 3: Layer the toast
Grease a 9×13 baking dish, then line the bottom with the toasted bread. If the slices don’t fit perfectly, tear a few to fill in the gaps. No need to be precious about it — just make a nice layer across the bottom.
Step 4: Make the cheese sauce
In a small saucepan over low heat, melt the cream cheese and ricotta together. Stir it gently until it’s smooth. Add in your Italian seasoning, then salt and pepper to taste. Don’t walk away — it comes together fast and likes to stick if you’re not paying attention.
Step 5: Pour it on
Spread that melty cheese sauce all over the toast layer. It’ll soak in a bit, which is exactly what we want.
Step 6: Meatball time
In a separate bowl, stir the frozen meatballs and marinara sauce together. No need to heat them — they’ll cook in the oven. Pour them right on top of the cheese layer and spread things out a little.
Step 7: Cheese it up
Sprinkle the whole thing with mozzarella. Be generous. It’s a casserole. Nobody ever said, “That had too much cheese.”
Step 8: Bake and enjoy
Slide the dish into the oven and bake uncovered for about 30 minutes. The cheese will bubble, the meatballs will heat through, and your house will smell amazing.
Let it rest for 5 minutes before serving — it helps everything settle so it slices cleaner (plus it won’t burn your tongue… ask me how I know).
Want to Change It Up?
You totally can.
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Add sautéed onions or bell peppers to the sauce layer for a little extra flavor.
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Swap in Italian sausage for the meatballs if you’re feeling spicy.
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Use garlic naan or crusty bread instead of Texas toast for a different base.
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Add a handful of Parmesan on top during the last 5 minutes for a little golden crust.
Leftovers? Oh, They’re Even Better.
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Fridge: Store covered for up to 4 days. Reheat in the microwave or pop in the oven for 15 minutes at 325°F.
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Freezer: Wrap individual portions in foil and freeze. They reheat great for lunch or a lazy dinner.
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Next-day tip: Throw a fried egg on top. Trust me.
Final Thought From My Kitchen
This one’s not complicated, but that’s kind of the point. It’s comfort food. Messy, melty, and so satisfying. It’s the kind of thing you serve with paper plates on a weeknight or bring to the church potluck and end up scribbling the recipe down on a napkin for someone.
Meatball Sub Casserole
Ingredients
- 2 lb frozen Italian-style meatballs
- 1 jar marinara sauce 24 oz
- 8 slices Texas toast
- 8 oz cream cheese
- 1 cup ricotta cheese
- 2 cups mozzarella cheese grated
- 1 teaspoon Italian seasoning
- 1 tsp Kosher salt to taste
- 1 tsp black pepper freshly ground, to taste
Instructions
- Bake Texas toast according to package instructions. Once golden, remove from oven and set aside.
- Preheat oven to 350°F.
- Line a baking dish with slices of Texas toast, breaking them as needed to create a full bottom layer.
- In a small pot over low heat, combine cream cheese and ricotta. Stir until smooth. Add Italian seasoning, salt, and pepper to taste.
- Pour the cheese sauce evenly over the Texas toast layer in the baking dish.
- Stir frozen meatballs into marinara sauce until coated. Spoon the saucy meatballs over the cheese layer.
- Top everything with grated mozzarella cheese and bake uncovered for 30 minutes or until bubbly and golden.
Notes
Nutrition