This is the ultimate comfort food casserole—a deconstructed, easier-to-serve version of the classic meatball sub. All the beloved components are here: tender meatballs, robust marinara sauce, and molten, stretchy mozzarella cheese, all baked together until bubbly and golden. It’s the perfect solution for feeding a crowd, for game day, or for when you just need a big, cheesy, no-fuss hug on a plate. I make this when I want all the joy of meatball subs without the mess of assembling them individually.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 min | 35 min | 55 min | 6-8 | The ultimate crowd-pleaser |
Why You’ll Love This Recipe
- It’s incredibly easy to make: Layer and bake—it doesn’t get simpler.
- Perfect for feeding a crowd: It’s a one-dish wonder that serves many.
- The cheesy, bubbly top is irresistible: It’s the best part of a meatball sub, amplified.
- Great for make-ahead meals: Assemble it ahead and bake when ready.
Grab These
- 24-30 pre-cooked meatballs (about 2 lbs, from previous recipes or high-quality frozen)
- 4 cups marinara sauce
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup freshly grated Parmigiano-Reggiano cheese
- ½ cup ricotta cheese
- 1 tbsp olive oil
- 1 tsp dried oregano
- ¼ cup fresh basil, chopped
- For Serving:
- Crusty bread or garlic bread
- Cooked pasta (optional)
Let’s Make It
Preheat your oven to 375°F (190°C). If your meatballs are frozen, there’s no need to thaw them.
In a 9×13 inch baking dish, spread about 1 cup of the marinara sauce in a thin, even layer on the bottom.
Arrange the meatballs evenly over the sauce. You can place them fairly close together.
Pour the remaining marinara sauce over the meatballs, making sure to cover them mostly, but it’s okay if some peek through.
Dollop the ricotta cheese evenly over the top of the sauce.
In a bowl, mix the shredded mozzarella and grated Parmigiano-Reggiano together. Sprinkle this cheese mixture evenly over the entire dish.
Drizzle the top with the olive oil and sprinkle with the dried oregano. This will help the top get beautifully golden.
Bake for 30-35 minutes, until the sauce is bubbling around the edges and the cheese is completely melted, spotty brown, and irresistible.
Let it rest for 5 minutes after pulling it out of the oven. This allows the sauce to set slightly. Scatter the fresh basil over the top before serving.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 450 kcal |
| Protein | 28g |
| Carbohydrates | 20g |
| Fat | 29g |
| Fiber | 3g |
| Sugar | 10g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Add Vegetables: Layer sliced bell peppers, onions, or mushrooms under the meatballs.
- Spicy Kick: Use a spicy marinara sauce or add sliced pepperoncini before baking.
- With Pasta: Turn it into a complete bake by mixing 2 cups of cooked penne or ziti with the sauce before adding the meatballs.
Serving Ideas
- The Classic: Scoop directly onto plates and serve with garlic bread for dipping.
- As a Sandwich Filling: Spoon the baked mixture into split, toasted hoagie rolls.
- Over Pasta: Serve a scoop over a bed of cooked spaghetti or linguine.
Storage & Reheating
- Storage: Cover tightly and refrigerate for up to 4 days.
- Freezing: Assemble the bake but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.
- Reheating: Reheat portions in the microwave or reheat the whole dish in a 350°F (175°C) oven until warm.
My Two Cents
- Pro-Tip: For the best, most flavorful result, use meatballs that have already been cooked in the sauce, like the ones from our “Spaghetti and Meatballs alla Nonna” recipe. They’ll be extra tender and flavorful.
You Asked, I’m Answering
Q: Can I use fresh meatballs instead of pre-cooked?
A: Yes, but you must brown them thoroughly first. Raw meatballs won’t cook through in the relatively short baking time and will release too much grease into your sauce.
Q: My cheese is browning too fast!
A: If the top is getting too dark before the bake is heated through, simply tent it loosely with aluminum foil for the remainder of the baking time.