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Meatball Sub Casserole

My boys LOVE this! It is quick and simple! I am always asked to bring this to Super Bowl® parties and family events!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine nordic
Servings 8 people
Calories 4790.4 kcal

Equipment

  • 1 Baking Sheet For toasting garlic bread
  • 1 Large Pot For simmering spaghetti sauce and meatballs
  • 1 9x13 inch Baking Dish For assembling and baking the casserole
  • 1 Oven For baking garlic bread and casserole
  • 1 Heat-Resistant Spatula or Spoon For stirring and distributing ingredients

Ingredients
  

Main

  • 1 16 ounce package frozen garlic bread
  • 2 24 ounce jars spaghetti sauce
  • 40 Italian-style frozen meatballs
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes.
  • Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese.
  • Bake casserole until cheese has melted, 20 to 25 minutes. Yoly Cook’s Note When using packaged frozen, pre-sliced garlic toast, I usually need 2 boxes. I have also used the frozen garlic bread with cheese, and it is great!

Notes

For enhanced flavor, consider lightly browning the frozen meatballs in a skillet before adding them to the sauce; this develops a deeper savory profile. Elevate the spaghetti sauce by simmering it with fresh basil, oregano, and a touch of red wine for complexity. Ensure the garlic bread is properly toasted and slightly cooled before tearing; this maintains its structure and prevents a soggy base once combined with the sauce. For optimal texture, allow the finished casserole to rest for 5-10 minutes post-baking, which helps the sauce set and prevents it from being overly loose when served. A blend of cheeses like provolone alongside mozzarella and Parmesan can add greater depth.