Meatball Submarine Casserole
Meatball Submarine Casserole is a comforting, oven-baked twist on the classic meatball sub sandwich. It layers juicy meatballs, marinara sauce, gooey cheese, and toasted bread for a crowd-pleasing weeknight dinner or game-day meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 1 lb frozen or homemade cooked meatballs
- 1 (24 oz) jar marinara sauce
- 1/2 cup water
- 1 French baguette or 4 hoagie rolls, sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix melted butter and garlic. Toss sliced bread in the mixture and layer the bottom of the baking dish with it.
- In a large skillet, heat marinara sauce with water. Add meatballs and simmer for 10 minutes if frozen, or 5 minutes if fresh, until heated through.
- Spoon the meatballs and sauce evenly over the bread layer in the dish.
- Sprinkle mozzarella and Parmesan cheeses over the top, followed by Italian seasoning.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly.
- Let cool slightly, then garnish with fresh parsley and serve warm.
Notes
- Use garlic bread for extra flavor and texture in the base.
- Make ahead and refrigerate before baking—just add 5–10 minutes to the cook time.
- Customize with bell peppers, onions, or red pepper flakes for extra flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://ukfinda.com/meatball-submarine-casserole/