Dump and Bake
Meatball Sub Casserole
dumpmeals.com/recipes/meatball-sub-casserole/
Cubed Italian bread, meatballs, marinara and mozzarella baked together. All the flavor of the sub, with a fork.
- Serves
- 8
- Prep
- 15 minutes
- Bake
- 350°F, 35 to 45 minutes
- Pan
- 9-by-13-inch dish, at least 3 inches deep
A meatball sub without the roll: cubed Italian bread, fully cooked meatballs, marinara and mozzarella baked in one dish. The bread soaks up the sauce and softens, and the cheese melts over the top. It tastes like the sandwich and needs only a fork.
Use fully cooked frozen meatballs and thaw them in the refrigerator first, so the whole dish heats through evenly. The casserole is done when the center reads 165°F, not just when the cheese browns. Add garlic bread and a green salad to round out the meal.
A sprinkle of dried oregano or fresh basil on top makes it taste like the shop version. Cut a square and serve with a spatula, since the bread layer holds the sauce.
Ingredients
Into the dish
- 24 ounces fully cooked meatballs (frozen), thawed in the refrigerator overnight
- 1 Italian bread loaf (about 1 pound), cut in 1-inch cubes
- 1 (24-ounce) jar marinara sauce
- ¼ stick butter, melted
- 1 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- nonstick cooking spray
Directions
- Move the meatballs from the freezer to the refrigerator the night before.
- Heat the oven to 350°F. Spray a 9-by-13-inch dish at least 3 inches deep and set it on a rimmed baking sheet.
- Toss the bread cubes with the melted butter and garlic powder. Spread them in the dish.
- Stir the meatballs into the marinara. Spoon over the bread.
- Top with the mozzarella and Parmesan. Spray the shiny side of a sheet of foil with cooking spray and cover the dish, sprayed side down, so the cheese doesn't stick.
- Bake 25 to 30 minutes covered. Uncover and bake 10 to 15 minutes more.
- Check the center with a thermometer. It must read at least 165°F. Rest 5 minutes.
It's done when the sauce is bubbling, the cheese is melted and browned in spots, and the center reads at least 165°F. Check with a food thermometer.
Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).
Tips
- Do not bake frozen meatballs in this dish. They would not heat evenly.
- Cut the bread cubes the same size so they soften evenly.
Food-safety sources
- Safe Cooking Temperatures, University of Nebraska-Lincoln Extension (UNL Food). Checked November 1, 2026.