MEATBALL SUB CASSEROLE

 

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Backstory

Thanks to my friend Lana (bblues) for finding this recipe!

Holy Moly, this made my house smell like an Italian restaurant! I knew from the smell this was going to be an awesome dinner!

I bought Barilla Marinara and it is the best I've tasted yet! It had a sweet touch to it and was out of this world good! Garlic toast had a nice crunch to it even after baking, which I wasn't sure about! Make sure to get the garlic toast a little crunchy when you are baking it alone in the 1st step!

As we were having dinner I had this idea of making this a Spaghetti & Meatball Casserole by adding some marinara to some cooked spaghetti and layering it on top of the chesse mixture/garlic toasts and then the meatballs, rest of the marinara and cheese! Who doesn't love spaghetti & meatballs with garlic toast, right? What do you think?

Ingredients

  • 1 box or bag frozen garlic toasts (8 toasts)
  • 1 (8 ounce) cream cheese, softened
  • 1 (0.7 ounce) packet Dry Italian Dressing Seasoning Mix
  • 1 pound bag fully cooked frozen meatballs, slightly thawed
  • 1 (24 ounce) jar marinara sauce
  • 3 cups shredded mozzarella cheese, divided

Directions

  • Preheat oven according to package directions for garlic toast. Place garlic toasts on the bottom of a 9 x 13 baking dish. Bake 5 to 8 minutes or until they edges just start to toast a bit. Remove from oven.
  • Make sure oven is now set to 350°
  • In a bowl, beat together cream cheese, Italian seasoning and 1½ cups mozzarella cheese. Spread mixture over toasted bread slices. I found this easy to do with a spatula and my fingers.
  • Place meatballs over the cream cheese bread slices. Pour marinara sauce over the meatballs.
  • Sprinkle remaining 1½ cups cheese over the top.
  • Bake uncovered 40 minutes until bubbly and meatballs are cooked through.

Categories: Casserole  Italian 
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