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Easy Meatball Sub Casserole Recipe

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This Meatball Sub Casserole is a delicious weeknight meal that is so easy to make! By using frozen meatballs we cut out cook time way down so you can have the perfect comfort food on your table in no time.

Meatball sub casserole in a white baking dish.

Meatball sandwiches are such a comforting food and fall is all about comfort.  This dish is that classic sandwich in casserole form with all the crusty bread, creamy mozzarella cheese, and tender meatballs we know and love!

The end result of this meatball sub bake is even better than the sandwich itself {in my opinion}.  The bread is nicely toasted on the bottom, the ricotta cheese layer gives you a creamy tastiness that you normally don’t get but totally makes the casserole.  Using pre-made meatballs and marinara keeps things simple but still delicious.

Using some delicious but time saving shortcuts makes this casserole a perfect meal for busy weeknights.ย  Pair it with a green salad or a vegetable and you have all of your food groups covered. This is sure to be a new family favorite that even the picky eaters will love! Make it for dinner tonight.

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What Goes Into This Recipe

The ingredients needed to make meatball sub casserole.
  • Hoagie rolls: Serve as the base of the casserole, providing a bread layer reminiscent of a meatball sub.
  • Ricotta cheese: Creates a creamy and flavorful layer that adds richness to the casserole.
  • Italian seasoning: Infuses the ricotta mixture with a blend of Italian flavors.
  • Salt & black pepper: Brings out all the other flavors.
  • Garlic powder: Adds a savory and aromatic element to the ricotta layer.
  • Frozen meatballs: By using frozen cooked meatballs instead of homemade meatballs, we cut way down on the cooking time!
  • Marinara sauce: Provides a saucy and flavorful topping for the meatballs, tying the simple casserole together. You can also use a different sort of tomato sauce {spaghetti sauce, pizza sauce, etc.} if you prefer. It is a great short cut ingredient that is also used in this Tortellini Soup.
  • Mozzarella cheese: Adds a gooey cheese layer both within the ricotta mixture and on top.

See recipe card for full information on ingredients and quantities.

Variations

  • Add a spicy kick by adding crushed red pepper flakes to the ricotta mixture, or using a spicy marinara sauce like Arrabiata.
  • Add Parmesan cheese to the ricotta mixture to make this dish even cheesier.
  • Use frozen turkey meatballs for a healthier version.
  • Use garlic bread, Texas toast, or even French bread slices on the bottom layer for a new twist!

How to make a Meatball Sub Casserole

  1. Start with 4 hoagie rolls that are cut in half.ย  Place bread in a 9×13 baking dish, making sure that all of the entire bottom of the dish is covered in bread.ย  Note:ย  You might have to press them in there but that is alright. Place the rolls in the preheated oven for 5-8 minutes or until toasted.
  2. Mix together your ricotta cheese, Italian seasoning, salt, pepper and garlic powder in a large bowl.
Lining the pan with hoagie rolls and mixing together the cheese and spices.
  1. Mix in a cup of shredded mozzarella cheese and it is ready to go.
  2. Spread the mixture evenly onto the halved hoagie rolls, making sure to cover the top of the toasted rolls.
Add mozzarella cheese to filling and top the rolls with filling.
  1. Then place meatballs on top of the ricotta mixture in a single layer.  If you want to make a homemade meatball then I have a wonderful recipe here.
  2. Pour a jar of pasta sauce over the top of the meatball and ricotta mixture.ย  Being sure to cover the top nicely.
Top cheese mixture with meatballs and marinara sauce.
  1. Top with reserved half of the mozzarella cheese and cover with foil.ย  Bake in the preheated oven at 350 degrees for 30 minutes.ย  Remove the foil and bake for an additional 5 minutes.
  2. Remove the meatball sub casserole from the oven, top with grated parmesan cheese, parsley and serve warm.ย  Look at all of the cheese!!ย  Yum!
Top with mozzarella cheese and bake for 30 minutes.  Finish with parmesan cheese and parsley.

Expert Tips

  • To help the buns from getting soggy be sure to toast them first. This simple step before adding the rest of the ingredients will create a bit of a barrier for the cheese and marinara layer.
  • If you do not have time to wait for the meatballs to thaw, add them frozen. Add an extra 10 minutes to the baking time to ensure that they warm all of the way through.
  • Be sure that the hoagie rolls cover the bottom of the baking pan. You may need to push them down a bit or even cut them into small pieces.
  • Don’t skip removing the foil for the last 5 minutes of baking. This step will help achieve a golden brown, bubbly melted cheese topping!

Storage and Freezing

Store: Leftover Meatball Casserole can be stored in an airtight container in the refrigerator for 3-4 days.

Freeze: I do not recommend freezing this dish as thawing will affect the texture of the layers.

Recipe FAQs

Can I use fresh meatballs instead of frozen?

Yes, you can use fresh homemade meatballs in place of frozen ones. Just be sure they are cooked through before adding them to the casserole.

The meatballs in this meatball skillet recipe would be perfect.

Can I prepare this meatball sub casserole in advance?

Yes, you can assemble the casserole ahead of time and refrigerate it until ready to bake. You will need to add a few extra minutes to the baking time if the dish is cold from the fridge.

Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheeses to customize the flavor. Parmesan, provolone, or a blend of Italian cheeses could be delicious options.

A serving of meatball sub casserole on a white plate and a silver fork.

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Finished meatball sub casserole in a white baking dish.

Easy Meatball Sub Casserole Recipe

All of the flavors you love about a meatball sub sandwich but baked into a casserole with a layer of creamy cheese.
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 291kcal
4.84 from 12 votes
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Ingredients

  • 4 large hoagie rolls {cut in half}
  • 15 ounces ricotta cheese
  • 1 teaspoon Italian seasoning
  • ยฝ teaspoon salt
  • ยฝ teaspoon black pepper
  • ยฝ teaspoon garlic powder
  • 20-24 frozen meatballs {thawed}
  • 24 ounces marinara sauce
  • 2 cups mozzarella cheese {shredded}

Toppings {Optional}

  • 1 Tablespoon parsley {chopped}
  • ยผ cup parmesan cheese {grated}

Instructions

  • Preheat oven to 350ยฐ. Prepare a 9×13 baking pan by spraying it with non-stick cooking spray.
  • Place the hoagie roll halves in the bottom of the pan. You want them to cover the bottom completely. Press them down if you need to. Toast rolls in the preheated oven for 5-8 minutes or until lightly toasted.
  • In a medium bowl combine the ricotta cheese, Italian seasoning, salt, black pepper and garlic powder. Stir to combine and add in half {1 cup} of the shredded mozzarella cheese, stir until incorporated. Spread mixture over the top of the hoagie rolls in an even layer, making sure to cover each roll.
  • Add meatballs on top of the ricotta mixture and top with the jar of marinara sauce. Be sure to cover each meatball with the sauce. Use the rest of the mozzarella cheese to sprinkle over the top of the casserole. Cover the pan with foil and bake for 30 minutes. Remove foil and return to oven for 5 minutes. Remove your meatball sub casserole from oven. Top with parsley and parmesan and serve warm. Store leftovers in the refrigerator for 3-4 days.

Notes

  • To help the buns from getting soggy be sure to toast them first. This simple step before adding the rest of the ingredients will create a bit of a barrier for the cheese and marinara layer.
  • If you do not have time to wait for the meatballs to thaw, add them frozen. Bake for an extra 10 minutes to the baking time to ensure that they warm all of the way through.
  • You may need to push them down a bit or even cut them into small pieces.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 23g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 916mg | Potassium: 342mg | Fiber: 2g | Sugar: 6g | Vitamin A: 799IU | Vitamin C: 6mg | Calcium: 271mg | Iron: 7mg
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