Recipe by Kittencal@recipezazz
Use your own favorite marinara sauce or see Kittencal's Marinara Pasta Sauce (Vegetarian) or Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs cooking time does not include cooking the meatballs, for a thicker sauce just omit the water :)
Top Review by keejan
Excellent. I had to make a few subsitutions. Used frozen Italian meatballs in place of making my own. Couldn't find Italian bread in our rural area, so substituted French bread. Marinara sauce now comes in 24 oz. jars, so we used that. Also didn't use 2 lbs. of meat ball. I used 1 lb. or less, and cut the meatballs in half. HOWEVER --- it tasted wonderful. I took it to a church potluck, and they scraped the dish. We're adding it to our "fix often" file.
- 2 lbs ground beef, shaped into meatballs (see Kittencal's Italian Melt-In-Your-Mouth Meatballs)
- 1 loaf Italian bread, cut into 1-in slices
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup mayonnaise (not salad dressing, also do not use light or fat-free)
- 1 teaspoon italian seasoning
- 1 pinch dry basil (optional)
- 3 cups shredded mozzarella cheese (or more if desired)
- 28 ounces favorite marinara sauce
- 1⁄3 cup water
- 1 tablespoon minced garlic (or to taste)
Directions See How It's Made
- Set oven to 350 degrees.
- Grease a 13x9 casserole dish.
- Bake meatballs on a shallow rack for 15-20 minutes.
- Arrange bread in a single layer in a casserole dish.
- (all of the bread might not be used).
- Combine cream cheese, mayo, italian seasoning pinch basil (if using) and pepper.
- Spread over the bread.
- Sprinkle with just a little more than half of the mozzeralla cheese.
- Combine sauce, water and garlic; add meatballs.
- Pour over cheese mixture.
- Sprinkle with remaining mozza cheese.
- Bake uncovered, for 30 minutes or until heated through.