Classic Meatball Sub Casserole
Classic Meatball Sub Casserole
Classic Meatball Sub Casserole combines frozen meatballs, marinara sauce, sub roll pieces in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Frozen meatballs — 1 lb, fully cooked and thawed if frozen
- Marinara sauce — 2 cups
- Sub roll pieces — 4 sub rolls, cubed
- Provolone cheese slices — 1 1/2 cups, shredded or thinly sliced
- Garlic butter — 3 tablespoons
- Italian seasoning — 1 tablespoon, or to taste
- Salt, to taste after adding sauces and cheese
Preparation notes
Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish so the finished portions lift out easily.
Directions
Prepare the components as described above before assembling the dish.
- Preheat the oven to 375°F and lightly grease a 9-by-13-inch dish.
- Toss the roll pieces with the garlic butter and Italian seasoning. Toast in the dish for 5–8 minutes until lightly crisp.
- Heat the thawed, fully cooked meatballs in the marinara sauce in a saucepan until hot throughout. Spoon over the bread.
- Top with provolone and bake for 15–20 minutes, until the cheese melts and the sauce bubbles. Serve promptly so the toasted bread keeps some texture.
Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Spread the filling evenly in the dish and check the center as well as the edges. A golden topping can be ready before the filling underneath is hot.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Classic Meatball Sub Casserole
Ingredients
Main Ingredients
- 1 lb Frozen meatballs, fully cooked and thawed if frozen
- 2 cups Marinara sauce
- 4 sub rolls Sub roll pieces, cubed
- 1.5 cups Provolone cheese slices, shredded or thinly sliced
- 3 tablespoons Garlic butter
- 1 tablespoon Italian seasoning, or to taste
- Salt, to taste after adding sauces and cheese
Instructions
Preparation
- Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish.
Cooking
- Preheat the oven to 375°F and lightly grease a 9-by-13-inch dish.
- Toss the roll pieces with the garlic butter and Italian seasoning. Toast in the dish for 5–8 minutes until lightly crisp.
- Heat the thawed, fully cooked meatballs in the marinara sauce in a saucepan until hot throughout. Spoon over the bread.
- Top with provolone and bake for 15–20 minutes, until the cheese melts and the sauce bubbles.
- Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
