Home / Recipes / Dinner / Fall Family Dinner Ideas: Meatball Sub Casserole Recipe
ByJune Albertson-DickPublishedUpdated
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Fall Family Dinners just got a whole lot tastier with this Meatball Sub Casserole. Loaded with all of the flavors you know and love, plus an added twist. This recipe is sure to be on your menu rotation.
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Meatball sub sandwiches are such a comforting food and fall is all about comfort. Wouldn’t you agree? Make is easy, family friendly and well you have a dinner time keeper.
Using some delicious but time saving short cuts makes this casserole a perfect weeknight meal. Pair it with a green salad or a vegetable and you have all of your food groups covered.
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How to make a Meatball Sub Casserole
Start with 4 hoagie rolls that are cut in half. Place them in a 9×13 baking dish, making sure that all of the entire bottom of the dish is covered in bread. Note: You might have to press them in there but that is alright.
Here is where I take it a step further and in an awesome direction. We are going to make a ricotta mixture to spread over the bread for extra cheese flavor.
Mix together your ricotta cheese, a little mayo {trust me on this one}, Italian seasoning, salt, pepper and garlic powder.
Mix in a cup of shredded mozzarella cheese and it is ready to go.
Spread the mixture evenly onto the halved hoagie rolls, making sure to cover everything.
Then add the thawed meatballs to the top of the ricotta mixture. If you want to make a homemade meatball then I have a great recipe here.
Pour a jar of marinara sauce over the top of meatball and ricotta. Being sure to cover the top nicely.
Top with reserved half of the mozzarella cheese and cover with foil. Bake at 350 degrees for 30 minutes. Remove the foil and bake an additional 5 minutes.
Remove from the oven and serve warm. Look at all of the cheese!! Yum!
The end result is even better than the sandwich itself {in my opinion}. The bread is nicely toasted on the bottom, the ricotta cheese layer gives you a creamy tastiness that you normally don’t get but totally makes the casserole. Using store bought meatballs and marinara keeps things simple but still delicious.
I can’t wait for you to try this recipe for yourself. My family has been asking for it all week! It is on the menu tomorrow, put it on yours too.
Do you love easy dinners like this Meatball Sub Casserole recipe? Try these…
- Easy One Pan Sausage Tortellini Skillet
- Sheet Pan Cajun Shrimp Boil
- Teriyaki Chicken Stir Fry Casserole
- Easy Lasagna Skillet
- Chicken Parm Ravioli Bake
Easy Meatball Sub Casserole Recipe
All of the flavors you love about a meatball sub sandwich but baked into a casserole with a layer of creamy cheese.
Course: Main Course
Cuisine: American
Author: June Albertson-Dick
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 servings
Calories: 291kcal
4.84 from 12 votes
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Ingredients
- 4 hoagie rolls {cut in half}
- 15 ounces ricotta cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 20-24 frozen meatballs {thawed}
- 24 ounces marinara sauce
- 2 cups mozzarella cheese {shredded}
Instructions
Preheat oven to 350°. Prepare a 9x13 baking pan by spraying it with non-stick cooking spray.
Place the hoagie roll halves in the bottom of the pan. You want them to cover the bottom completely. Press them down if you need to.
In a medium bowl combine the ricotta cheese, Italian seasoning, salt, black pepper and garlic powder. Stir to combine and add in half {1 cup} of the shredded mozzarella cheese, stir until incorporated. Spread mixture over the top of the hoagie rolls in an even layer, making sure to cover everything.
Add meatballs on top of the ricotta mixture and top with the jar of marinara sauce. Be sure to cover each meatball with the sauce. Use the rest of the mozzarella cheese to sprinkle over the top of the casserole. Cover the pan with foil and bake for 30 minutes. Remove foil and return to oven for 5 minutes. Remove your meatball sub casserole from oven and serve warm. Store leftovers in the refrigerator for 3-4 days.
Notes
- To help the buns from getting soggy be sure to toast them first. This simple step before adding the rest of the ingredients will create a bit of a barrier for the cheese and marinara layer.
- If you do not have time to wait for the meatballs to thaw, add them frozen. Bake for an extra 10 minutes to the baking time to ensure that they warm all of the way through.
- You may need to push them down a bit or even cut them into small pieces.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 23g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 916mg | Potassium: 342mg | Fiber: 2g | Sugar: 6g | Vitamin A: 799IU | Vitamin C: 6mg | Calcium: 271mg | Iron: 7mg
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