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Simply Delicious

Meatball Sub Casserole

BeefDinnerCasserole

Time: 40 minutes

Yield: 8 servings

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About

Are you tired of the hassle that is eating a meatball sub? It's kinda gross when the sauce starts running down your arm–ick. Well, be grossed out no more, Meatball Sub Casserole is here and it's the tasty, cleaner sub solution! You get to use a fork to dig into all the meaty, tomatoey, red sauce flavor you love, but without having to wash your hands after every bite. And don't worry, all this yumminess sits on a layer of fluffy, warm hoagie rolls and is topped with lots of creamy mozzarella cheese–you won't miss any of the flavors because it's all there. Things are looking up (and also very delicious) thanks to the ease of eating Meatball Sub Casserole!

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Ingredients

  • 4 hoagie rolls, cut in half
  • 15 ounces ricotta cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups mozzarella cheese, shredded and divided
  • 20 meatballs, frozen and thawed
  • 1 (24-ounce) jar marinara sauce

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 9x13-inch baking pan with nonstick cooking spray.

Step 3 -Place the halved hoagies in the bottom of the prepared pan, covering the bottom completely.

Step 4 -In a medium bowl, combine the ricotta cheese, mayonnaise, Italian seasoning, salt, black pepper, and garlic powder. Stir until combined.

Step 5 -Add 1 cup of the cheese to the ricotta mixture and stir until incorporated.

Step 6 -Spread the ricotta mixture over the hoagie rolls in an even layer, ensuring to thoroughly cover the rolls.

Step 7 -Add the meatballs on top of the ricotta mixture.

Step 8 -Top the meatballs with the marinara sauce, ensuring every meatball is covered.

Step 9 -Sprinkle the remaining cheese over the casserole.

Step 10 -Cover the pan with foil and bake for 30 minutes.

Step 11 -Discard the foil and continue baking until golden brown and bubbly, about 5 minutes.

Step 12 -Serve.

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