Baked Meatball Sub Casserole with Marinara and Mozzarella

This easy Meatball Sub Casserole brings all the flavors of a classic meatball sandwich without the mess. Everything is combined in a baking dish for a cheesy, family-friendly dinner ready in about 40 minutes.

Meatball Sub Casserole

If you love meatball subs but dislike assembling messy sandwiches, this casserole is the perfect solution. It captures the same savory meatballs, tangy marinara and melted cheese, but in an easy one-dish format. Using frozen precooked meatballs keeps prep time minimal, and the biscuit dough bakes up soft and pillowy for a comforting base.

• Ready in under an hour
• Cheesy, hearty and family-friendly
• Uses frozen meatballs to save time
• Vegetables can be sneaked in for picky eaters

What You’ll Need to Make This Meatball Casserole

• 1 can Pillsbury Country Style Biscuits
• 1 1/4 cups marinara sauce (store-bought or homemade)
• 1 tablespoon garlic powder
• 1/2 onion, diced
• 1/2 cup asparagus, woody ends removed (or other vegetable)
• 1 cup shredded cheese (mozzarella, or a blend)
• 25–30 precooked frozen meatballs

How To Make This One-Pot Meatball Sub Casserole

• Preheat your oven to 375°F (190°C).
• Open the biscuit can and cut each biscuit in half to create smaller pieces.

• Lightly grease a 9×13-inch baking dish. Place the biscuit pieces into the dish.
• Pour the marinara sauce over the biscuits and sprinkle in the garlic powder, diced onion and asparagus. Gently toss so the biscuits are coated with sauce but not fully broken down.

• Scatter 1/4 of the shredded cheese evenly over the biscuit and sauce mixture.

• Arrange the frozen precooked meatballs in the dish, nestling them slightly into the sauce and biscuit mixture.
• Sprinkle another 1/4 of the cheese over the meatballs.

• Cover the dish tightly with foil and bake for 30 minutes to allow the biscuits to cook through and the meatballs to warm.
• Remove the foil, sprinkle the remaining cheese on top, and return to the oven for 10–15 minutes until the cheese is melted and bubbly and the top is lightly golden.
• Let the casserole rest for a few minutes, then serve warm.

Recipe Variations

• Swap the asparagus and onion for vegetables such as bell peppers, mushrooms, or spinach for a different flavor profile.
• Stir in fresh herbs like basil, oregano or rosemary for added aroma just before baking.
• Use chicken meatballs instead of beef for a lighter option, or try vegetarian meatballs to make a meat-free casserole.
• Top with grated Parmesan or a sprinkle of red pepper flakes for extra flavor.

Tips and Notes

• For slightly crispier biscuit edges, arrange some biscuit pieces so their tops stick up above the sauce before baking.
• To reduce extra liquid in the dish, briefly thaw frozen meatballs and pat them dry before adding them to the casserole.
• Use only half an onion if you want less moisture from the vegetables; finely dicing the onion helps it cook evenly.
• Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F until warmed through to preserve texture.
• Serve with a simple green salad or garlic bread to round out the meal.

Recipe

More Recipes You May Like

• Gnocchi Pizza Bake
• One Pot Chicken and Rice with Mushrooms and Peas
• One Pot Teriyaki Chicken and Rice

Find more quick one-dish dinners and easy comfort recipes on Instagram @onepotonlyrecipes and on Pinterest under One Pot Only.