Meatball Sub Casserole

If you love meatball subs but want something easier to serve and perfect for feeding a crowd, this Meatball Sub Casserole is the answer. It takes all the bold, savory flavors of the classic sandwich — crusty bread, juicy meatballs, tangy marinara, and gooey cheese — and transforms them into a hearty baked dish the whole family will rave about.

This casserole begins with a base of thick-sliced French bread or sub rolls, slightly toasted as it bakes, forming a sturdy and flavorful foundation. On top of that goes a rich and creamy mixture of softened cream cheese, mayo, mozzarella, and Italian seasoning, adding a luscious layer that melts into every bite. Then come the meatballs — tender and flavorful — coated in marinara sauce and blanketed with even more cheese.

It’s the kind of meal that turns a few simple ingredients into something incredibly satisfying. Whether you’re making it for a weeknight dinner, game day gathering, or casual potluck, this dish offers comfort food at its finest. Best of all, it comes together with very little prep and uses store-bought shortcuts to save you time without sacrificing flavor.

Every bite is warm, cheesy, and perfectly saucy — a cozy, fork-and-knife version of a meatball sub that’s guaranteed to please both kids and adults.

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients:

• 1 loaf French bread or 6 sub rolls, cut into thick slices
• 1 (8 oz) package cream cheese, softened
• ¼ cup mayonnaise
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese, divided
• 1 jar (24 oz) marinara or pasta sauce
• 1 bag (approx. 1 lb) frozen fully cooked meatballs, thawed
• Optional: chopped fresh basil or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the softened cream cheese, mayonnaise, Italian seasoning, and 1 cup of shredded mozzarella. Mix until smooth.
3. Arrange the bread slices in a single, slightly overlapping layer along the bottom of the prepared baking dish.
4. Evenly spread the cream cheese mixture over the bread, making sure to cover most of the surface.
5. Place the thawed meatballs evenly over the cream cheese layer.
6. Pour the marinara sauce over the meatballs, spreading it gently to ensure full coverage.
7. Sprinkle the remaining 1 cup of mozzarella cheese on top.
8. Bake uncovered for 30 to 35 minutes, until the casserole is bubbly and the top is golden and melted.
9. Let rest for 5 to 10 minutes before serving. Garnish with fresh basil or parsley, if desired.

Variations:

• Spicy Kick: Use spicy marinara or add crushed red pepper flakes to the cream cheese mixture.

• Meat Options: Substitute chicken or turkey meatballs if preferred.

• Cheese Blend: Use an Italian cheese blend or add provolone for a more authentic sub flavor.

• Veggie Boost: Layer in sautéed peppers, onions, or mushrooms for added depth.

Tips:

• Use day-old or slightly dry bread to help it hold up better under the sauce.

• Thaw meatballs completely before using to ensure even baking.

• For crispier edges, toast the bread slices slightly before assembling the casserole.

• Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.

This Meatball Sub Casserole turns a deli favorite into a warm, cheesy, oven-baked masterpiece — comfort food that’s easy, filling, and impossible to resist.