On Facebook, my good friend Thad posted a fabulous looking meatball sub casserole recipe a couple of weeks back, so my wheels started to turn and simply had to develop my own. My friend Sarah and I wanted to create a feel good, healthier recipe that was, of course, delicious, but with a much lower fat content. This is the version we created; still with all of the ooey gooey Italian goodness, but with fewer calories and slightly guilt free. If you’re not concerned about fat & calories, by all means, feel free to use the whole milk cheese versions.This quick and easy bake is the perfect center for the upcoming Super Bowl festivities as well. Party On!
Thanks for the collaboration, Sarah!
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese (low fat or regular), softened
1/2 c. mayonnaise (low fat or regular)
1/4 cup grated parmesan
1 tsp onion powder
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 cup parsley, chopped fine
1/4 tsp pepper
2 c. shredded 4 Cheese Italian cheese, divided (low fat or regular)
1 lb package fully cooked frozen meatballs, thawed (turkey or beef)
1 (28 oz) jar good quality pasta sauce; Classico 4 cheese or Emeril’s Marinara
Preheat oven to 350 degrees.
Arrange bread slices in a single layer on bottom and sides of an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread. In a small bowl, combine cream cheese, parmesan, mayonnaise, parsley and seasonings. Spread mixture over bottom bread slices. Sprinkle with 1/2 c. shredded cheese.
Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese. Bake uncovered for 35-40 minutes until bubbly. Serves 6