Meatball Sub Casserole
Frozen meatballs and marinara layer over toasted Texas bread and a creamy ricotta sauce, then bake beneath bubbly mozzarella for an easy 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
For a crispy top, you can broil the casserole for 2-3 minutes after baking. Serve with a green salad or garlic bread for a full meal.
Nutrition
Serving: 1servingsCalories: 968kcalCarbohydrates: 45gProtein: 33gFat: 48gSaturated Fat: 22gTrans Fat: 0.5gCholesterol: 123mgSodium: 1775mgFiber: 2gSugar: 10g
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