We were hosting a bunch of friends, and after a comedy of errors, I had to come up with a plan B for dinner. I realized that much-loved meatball subs are even better as a hearty casserole—so delicious! —Rick Friedman, Palm Springs, California
Meatball Submarine Casserole
Meatball Submarine Casserole
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 package (12 ounces) frozen fully cooked Italian meatballs
- 4 slices sourdough bread
- 1-1/2 teaspoons olive oil
- 1 garlic clove, halved
- 1-1/2 cups pasta sauce with mushrooms
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
Directions
- Preheat broiler. Microwave meatballs, covered, on high until heated through, 4-6 minutes. Meanwhile, place bread on an ungreased baking sheet; brush 1 side of bread with oil. Broil 4-6 in. from heat until golden brown, 1-2 minutes. Rub bread with cut surface of garlic; discard garlic. Tear bread into bite-sized pieces; transfer to a greased 11x7-in. baking dish. Reduce oven setting to 350°.
- Add pasta sauce, 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese to meatballs; toss to combine. Pour mixture over bread pieces; sprinkle with remaining cheeses. Bake, uncovered, until cheeses are melted, 15-18 minutes.
Nutrition Facts
1 serving: 417 calories, 28g fat (13g saturated fat), 59mg cholesterol, 1243mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 23g protein.
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