Are you craving the bold flavors of a classic sandwich but want something more hearty and shareable? Look no further than this Cheesy Meatball Submarine Casserole, a comforting baked dish that layers toasted bread, juicy meatballs, rich marinara sauce, and gooey melted cheese. Perfect for weeknight dinners, game-day gatherings, or potlucks, this recipe transforms your favorite handheld meal into a crowd-pleasing casserole. Best of all, it’s easy to prepare, endlessly customizable, and packed with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make this mouthwatering casserole, you’ll need the following key components:
- Frozen or homemade fully cooked meatballs
- Marinara or pasta sauce (store-bought or homemade)
- Italian or French bread, sliced into thick pieces
- Garlic butter (made with melted butter and minced garlic or garlic powder)
- Salt and pepper for seasoning
- Shredded mozzarella cheese
- Sliced provolone cheese
- Grated Parmesan cheese
- Italian seasoning for added flair
- Fresh basil or parsley for garnish (optional but recommended)
These ingredients come together to create a harmonious blend of textures and flavors, from the crispy bread base to the creamy cheese topping. Plus, there are plenty of ways to customize the recipe to suit your taste buds—more on that later!
Step-by-Step Instructions
This casserole is as easy to prepare as it is delicious. Follow these detailed steps to ensure success every time:
- 6-piece bakeware set includes a 9 x 5-inch loaf pan, 2 round 9-inch cake pans, a 12-cup muffin pan, a 13 x 9-inch roast …
- Nonstick coating for effortless food release and easy cleaning
- Heavy-weight steel construction for thorough, even heating
Price is surprising!
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or a bit of olive oil to prevent sticking.
2. Prepare the Bread Base
Slice your Italian or French bread into thick slices. In a small bowl, mix melted butter with minced garlic or garlic powder until well combined. Brush each slice generously with the garlic butter mixture, ensuring both sides are coated. Place the slices on a baking sheet and toast them in the preheated oven for 5–7 minutes, or until golden brown and slightly crisp. This step is crucial—it prevents the bread from becoming soggy when layered with sauce and cheese. Once toasted, arrange the slices evenly across the bottom of your prepared baking dish.
3. Heat the Meatballs and Sauce
In a large skillet or saucepan, combine your marinara sauce with a splash of water (about ½ cup). Add your frozen or homemade meatballs and heat over medium-low heat. If using frozen meatballs, simmer for about 10 minutes to ensure they’re heated through. For fresh or homemade meatballs, reduce the cooking time to 5 minutes. Stir occasionally to coat the meatballs evenly with the sauce.
4. Assemble the Layers
Once the meatballs are warm and bubbly, spoon them evenly over the toasted bread slices in the baking dish. Top this layer with half of the shredded mozzarella cheese and a few slices of provolone. Next, sprinkle grated Parmesan cheese liberally over the top, followed by a dash of Italian seasoning for an extra burst of flavor.
5. Bake to Perfection
Place the assembled casserole in the preheated oven and bake uncovered for 20–25 minutes. Keep an eye on it during the last few minutes to ensure the cheese doesn’t overbrown. The finished product should be bubbly around the edges, with melted, golden cheese on top.
6. Garnish and Serve
Remove the casserole from the oven and let it cool for a couple of minutes before slicing. Garnish with freshly chopped basil or parsley for a pop of color and freshness. Serve warm and enjoy!
Servings and Timing
This recipe serves 6–8 people, making it ideal for family meals or entertaining guests. Here’s a breakdown of the timing:
- Preparation Time: 15 minutes
- Baking Time: 20–25 minutes
- Total Time: Approximately 40 minutes
With minimal hands-on effort, you can have a satisfying, restaurant-quality meal ready in under an hour.
Variations to Make It Your Own
One of the best things about this casserole is its versatility. Here are some ideas to customize it:
- Switch Up the Bread: Try using garlic knots, hoagie rolls, or even gluten-free bread for a unique twist.
- Add Veggies: Sautéed bell peppers and onions bring a Philly-inspired flavor profile to the dish.
- Spice It Up: Add crushed red pepper flakes or swap out regular meatballs for spicier varieties.
- Extra Creaminess: Incorporate a layer of ricotta or béchamel sauce between the bread and meatballs for a decadent touch.
- Different Cheeses: Experiment with cheddar, fontina, or gouda for richer, more complex flavors.
Feel free to get creative and tailor the recipe to your preferences!
Storage and Reheating Tips
Leftovers? No problem! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) until warmed through and bubbly. Avoid microwaving, as this can make the bread soggy.
For longer storage, consider freezing the assembled but unbaked casserole. Simply cover it tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. When ready to bake, thaw overnight in the fridge and follow the original baking instructions, adding an extra 5–10 minutes to the cook time if needed.
Frequently Asked Questions
Here are answers to some common questions about this recipe:
Q: Can I use homemade meatballs?
A: Yes, absolutely! Just ensure they’re fully cooked before assembling the casserole.
Q: Do I really need to toast the bread first?
A: Yes, toasting the bread provides a sturdy base that won’t get soggy under the weight of the sauce and toppings.
Q: Can I make this ahead of time?
A: Definitely! Assemble the casserole a few hours in advance, cover it, and refrigerate until you’re ready to bake.
Q: Is store-bought sauce okay to use?
A: Absolutely. A high-quality marinara or pasta sauce works perfectly fine here.
Q: How can I make this gluten-free?
A: Use gluten-free bread and ensure your meatballs are also gluten-free.
Q: What side dishes pair well with this casserole?
A: A crisp green salad, roasted vegetables, or garlic green beans complement the richness of the dish beautifully.
Q: Can I add spinach or other greens?
A: Yes, wilted spinach or kale makes a great addition between the layers.
Conclusion
The Cheesy Meatball Submarine Casserole is a saucy, cheesy, and comforting dish that brings the best of a classic sandwich to your dinner table. With its crispy bread base, savory meatballs, rich marinara sauce, and melty cheese topping, it’s sure to become a family favorite. Whether you stick to the original recipe or experiment with variations, this casserole is guaranteed to satisfy your cravings for warm, hearty comfort food.
So why wait? Gather your ingredients, roll up your sleeves, and give this recipe a try tonight. Your taste buds—and your loved ones—will thank you!
Recipe Card
Meatball Submarine Casserole
PIN RECIPE
Rating: ★★★★☆ (No reviews yet!)
Description: A comforting, oven-baked twist on the classic meatball sub sandwich. Layers of juicy meatballs, marinara sauce, gooey cheese, and toasted bread create a crowd-pleasing main course.
Author: Beth
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal
Ingredients:
- 1 lb frozen or homemade cooked meatballs
- 24 oz jar marinara sauce
- ½ cup water
- 1 French baguette or 4 hoagie rolls, sliced
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix melted butter and garlic. Toss bread slices in the mixture and layer in the dish.
- Heat marinara sauce with water and meatballs in a skillet. Simmer until heated through.
- Spoon meatballs and sauce over the bread. Top with cheeses and seasoning.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Garnish with parsley and serve warm.
Nutrition Information (per serving):
Calories: 480 | Sugar: 6g | Sodium: 980mg | Fat: 26g | Saturated Fat: 11g | Unsaturated Fat: 12g | Carbs: 35g | Fiber: 3g | Protein: 28g | Cholesterol: 70mg
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Cheesy Meatball Submarine Casserole
Ingredients
- 1 lb frozen or homemade cooked meatballs
- 24 oz 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 the oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or olive oil.
- In a small bowl, mix melted butter with minced garlic until well combined. Brush each slice of bread generously with the garlic butter mixture.
- Arrange the bread slices on a baking sheet and toast in the preheated oven for 5–7 minutes, or until golden brown and slightly crisp.
- While the bread is toasting, heat marinara sauce with water in a large skillet over medium-low heat. Add the meatballs and simmer for 10 minutes if frozen, or 5 minutes if fresh, stirring occasionally to coat evenly.
- Place the toasted bread slices evenly across the bottom of the prepared baking dish. Spoon the meatballs and sauce evenly over the bread layer.
- Sprinkle half of the shredded mozzarella cheese over the meatballs, followed by a few slices of provolone cheese. Top with grated Parmesan cheese and Italian seasoning.
- Bake uncovered in the preheated oven for 20–25 minutes, or until bubbly and the cheese is melted and golden.
- Remove from the oven and let cool slightly. Garnish with freshly chopped parsley if desired, then slice and serve warm.
