Garlic Bread Meatball Sub Casserole

• 12 oz cooked meatballs
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 cups cubed Italian bread
• 3 tbsp butter, melted
• 4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chopped fresh basil
• ½ cup grated Parmesan for topping
• 1 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, toss cubed bread with melted butter, minced garlic, oregano, salt, and pepper.
3. 3 Layer half the bread cubes in a greased 9x13 inch baking dish.
4. 4 Top with meatballs and spread marinara sauce evenly over.
5. 5 Sprinkle with 1 cup mozzarella and ½ cup Parmesan.
6. 6 Add remaining bread cubes on top.
7. 7 Bake for 30 minutes, or until cheese is bubbly and bread is toasted.
8. 8 Remove from oven, sprinkle with fresh basil and remaining mozzarella.
9. 9 Return to oven for 2-3 minutes to melt the cheese.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add sautéed bell peppers and onions for extra flavor.
• Substitute turkey or veggie meatballs for a lighter option.

Substitutions

• If Italian bread isn't available, use a hearty white bread.
• Use Italian seasoning in place of oregano for a similar flavor profile.

Pairings

• Pairs well with Italian soda or a light red wine.

Nutrition

Tips

• For make-ahead, assemble and refrigerate overnight before baking.
• Use frozen meatballs to save time, just ensure they're fully cooked before assembling.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Serve with a side of creamy coleslaw or a fresh garden salad.

FAQ