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Meatball Sub Bake - Dump and Go Dinner

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Meatball Sub Bake - Dump and Go Dinner

Katie
The Cook
4 Servings
6 Ingredients
3 Comments

This Meatball Sub-Bake is a hearty, one dish dinner that takes mealtime a step beyond traditional casseroles.

Read More
4 Servings
6 Ingredients
3 Comments

Ingredients

  • ½ individual slice French Bread
  • 6 ounces soften Cream Cheese
  • ¾ teaspoons Italian Seasoning
  • 8 ounces Meatballs, Frozen
Serving Day Ingredients
  • 13 fluid ounces Pasta Sauce
  • 1 cup Italian Blend Cheese, Shredded

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place french bread slices on the bottom of a 8×8 baking pan.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place french bread slices on the bottom of a 8×8 baking pan.
  2. In a small bowl, mix together cream cheese and italian seasoning.
  3. Spread cream cheese mixture over the top of each bread slice.
  4. Place meatball halves on top of the cream cheese and bread.
  5. Cover with spaghetti sauce and shredded cheese.
  6. Bake at 375 for 25-30 minutes until cheese begins to brown.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
462
Total Fat
35g
Saturated Fat
17g
Trans Fat
1g
Cholesterol
101mg
Sodium
1066mg
Total Carbohydrates
20g
Fiber
0g
Sugar
11g
Protein
20g
WW Freestyle
18

Categories

shellfish-free, fish-free, traditional, kid-friendly, nut-free, winter, fall, spring, summer, egg-free

Categories

shellfish-free, fish-free, traditional, kid-friendly, nut-free, winter, fall, spring, summer, egg-free

3 Comments

Join the discussion

  1. I make a version of this with a little mayo and parmesan cheese mixed in with the cream cheese. I do go ahead and put the sauce and mozzarella cheese on top before freezing. It’s one of my favorites!!

    Reply

  2. I will try this recipe, it can save time and even no need for me to rush if I will go home late at night or if I have visitors coming, just grab it in the freezer.

    Reply

  3. I made this for dinner tonight and it was awesome! I ended up with extra cream cheese (probably could have done with just 4 oz.) and I cut my bread slices in half again to make them fit better in the pan.
    my picky hubby loved it – said he was unsure of it when he saw me make it, but that the cream cheese “made the dish.” my dad claimed it was his favorite!
    I made another and froze it, so we will be looking forward to enjoying this meal again! thanks!

    Reply