Meatball Sandwich Casserole

Meatball Sandwich Casserole


"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook MARBALET.”"

Ingredients 1 h {{adjustedServings}} servings 987 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 987 kcal
  • 49%
  • Fat:
  • 61.8 g
  • 95%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1632 mg
  • 65%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
  3. Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
  4. In a large bowl, mix together the pasta sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
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Reviews 6

  1. 6 Ratings

gammaray (=

We love this recipe! Though I admit to some changes: I use riccota instead of the mayo called for - and I add the minced garlic to the spread mixture. I use sourdough bread, which I slice thickly and then toast a few minutes in the pre-heated oven (no soggy bread!). I spread the cream cheese/riccota mixture on the slices, THEN I cut the slices into cubes. It is a bit messy - and I did have to lick my fingers, but the mixture is so good, it is definitely not a problem! So far, I have also used frozen turkey meatballs - for ease - and I cut them in quarters. One of these days I am going to make the meatball prtion of the recipe, too! Oh! I don't add the water to the sauce, either - I just use 4 cups of sauce instead . . .


Although the taste of the meatballs were really, really good, the bread got soggy and the cheese mixture was funky tasting with the mayo. I think that I would make this without the mayo and put it on a bun rather than in the casserole.


I love this but it is so diet unfriendly! I make my own meatballs (using garlic, onion, bread crumbs, egg, milk, and beef - basically its my meat loaf recipe). The first time I made it the bread came out too soggy, so now I use frozen garlic toast that I bake ahead of time. This is a variation of a recipe I have used for years, and any pasta sauce that you like works fine.