Pull-Apart Meatball Sub Casserole

All the comforting flavor of a classic Italian meatball sub baked into an easy, crowd-pleasing, pull-apart family casserole!

🛒 Ingredients

For the Bread Base & Herb Layer:

1 can (16.3 oz): Refrigerated biscuits (Pillsbury Grands) or pre-made pizza dough cut into bite-sized pieces
4 tbsp: Unsalted butter, melted
2 tbsp: Prepared basil pesto or finely chopped fresh parsley
2 cloves: Garlic, minced
1/4 cup: Grated Parmesan cheese

For the Meatballs & Sauce:

20-24: Fully cooked meatballs (homemade or thawed frozen Italian meatballs)
1.5 cups: Premium marinara sauce or pizza sauce (placed in a squeeze bottle for easy layering)
2 cups: Shredded Mozzarella cheese (or a blend of Mozzarella and Provolone)

👩‍🍳 Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a standard 9×13-inch glass baking dish with cooking spray or butter.
Make the Garlic Herb Base: In a small bowl, whisk together the melted butter, garlic, pesto (or parsley), and grated Parmesan cheese.
Layer the Dough: Arrange the cut pieces of biscuit dough or pizza dough tightly in a single layer at the bottom of your prepared glass baking dish. Pour or brush the garlic-herb butter mixture evenly over the entire dough layer.
Nestle the Meatballs: Place the cooked meatballs in even rows directly on top of the seasoned dough, gently pressing them into place so the dough puffs up around them as it bakes.
Drizzle the Sauce: Squeeze or spoon your marinara sauce generously over each row of meatballs, making sure they are well coated.
Top with Cheese: Generously sprinkle the 2 cups of shredded mozzarella cheese across the top of the entire casserole.
Bake: Place uncovered in the oven for 25 to 30 minutes. Keep an eye on it—bake until the dough base is completely cooked through, golden brown on the edges, and the cheese on top is beautifully melted, hot, and bubbling.
Serve: Let it cool for 5 minutes before serving. Invite everyone to pull it apart directly from the dish and enjoy warm!