Meatball Sub Casserole

This hearty, cheesy Meatball Sub Casserole is a comforting spin on the classic sandwich—layered with Texas toast, creamy ricotta and cream cheese, savory marinara, and gooey mozzarella. A crowd-pleaser perfect for busy weeknights or casual gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Course Casserole, Comfort Food, Main Dish, Weeknight Dinner

Cuisine American, Italian-American

Servings

Calories 540 kcal

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

For extra flavor, toast the Texas toast with garlic and butter. Add red pepper flakes to the cheese sauce if you want a little kick. This casserole reheats well and makes excellent leftovers.

Nutrition

Calories: 540kcal

Keyword easy dinner, meatball casserole, mozzarella cheese, ricotta, texas toast

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