Meatball Sub Casserole
Meatball sub casserole: baked Texas toast layered with a melted cream cheese and ricotta layer, Italian-style meatballs in marinara and mozzarella, baked at 350°F in a 9x13 dish. Serves 6.
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Ingredients
- 2 pounds frozen Italian-style meatballs one 2-pound bag
- 24 ounces marinara sauce 1 jar
- 8 slices Texas toast baked first, following the package instructions
- 8 ounces cream cheese
- 1 cup ricotta cheese
- 2 cups mozzarella cheese grated
- 1 teaspoon Italian seasoning
- kosher salt and black pepper freshly ground, to taste
Instructions
- Bake the Texas toast according to the package instructions. Remove it and set it aside.
- Heat the oven to 350°F.
- Line a 9x13-inch baking dish with the toast slices. Break up slices as needed to make a single layer across the bottom of the dish.
- Put the cream cheese and ricotta in a small pot over low heat. Stir until melted, then stir in the Italian seasoning and season with salt and pepper.
- Pour the melted cheese over the toast layer.
- Stir the meatballs into the marinara sauce, then spoon them over the cheese layer.
- Top with the mozzarella and bake for 30 minutes, until the cheese is melted and bubbly and the center reaches 165°F on a food thermometer. If the top browns too fast, loosely cover it with foil. If the center is below 165°F, keep baking until it reaches 165°F.
- Let the casserole cool for a few minutes, then slice and serve.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 962kcalCarbohydrates: 48gProtein: 41.5gFat: 67.2gSodium: 2249mgFiber: 4.5gSugar: 12.2g