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Meatball Sub Casserole
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Meatball Sub Casserole

Meatball Sub Casserole gooey and flavorful and very easy
Course: Main Course
Cuisine: American
Servings: 6

Equipment

  • Instant Pot

Ingredients

Red sauce

  • 1 medium onion peeled and halved
  • 14 ounce container crushed tomato
  • 1 large carrot
  • 1 teaspoon Italian seasoning
  • 1 tablespoon beef base
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground fennel
  • ½ cup grated Parmesan in a can
  • 4 cloves sliced or crushed garlic
  • 2 tablespoons beef base

Ricotta mix

  • 1 cup Ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

For the casserole

  • 1/2 loaf Italian Bread cubed
  • Olive Oil spray
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup shredded Mozzarella
  • 12 slices fresh Mozzarella

Instructions

  • Cook the sauce ingredients in the Instant Pot on Max pressure for 20 minutes or high pressure for 24 minutes. Quick release. Immersion blend or blend in blender for a smooth sauce. Add meatballs to sauce and cook on high slow cook for an hour (or bake meatballs, or cook quickly on saute function until meatballs are cooked through.) Add bread cubes to bottom of half pan and spray with olive oil and add Italian seasonings. Mix Ricotta blend together and spread on top of bread cubes. Add meatballs and sauce. Add Mozzarella's and bake at 350 degrees Fahrenheit for about 30 minutes until heated through. Broil for about a minute if browning on top is desired.