Quick and Easy: Meatball and Cheese Simple Goodness

So I had everyone home for the weekend, but it was Friday night and I was exhausted. Not wanting to order pizza (again) I made a Meatball Sub Casserole for extra delicious and super easy home-cooking.

Can you tell we dug right in? I couldn’t even get any pretty shots!

Meatball Sub Casserole

All the cheesey goodness! Is this too close up?


This is a super handy recipe made from things I keep in my fridge and pantry. It is adapted from this one, which has spinach in the recipe and no cottage cheese (or Ricotta). While I love spinach, not everyone does. But everyone loves Bisquick and cheese!

shred cheese

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce (any variety)
1 package (8 oz) cream cheese, softened
1 cup cottage cheese (or Ricotta)
1 1/2 cups shredded Italian-style cheese blend (6 oz)
2 1/4 cups Original Bisquick™ mix
1 cup milk

  1. Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat.
  2. Place half of the meatballs in baking dish. Mix cream cheese, cottage cheese and 1/2 cup of the shredded cheese. Spoon half of the cheese mixture by tablespoonfuls randomly over meatballs.
  3. Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture.
  4. Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted.

It’s even a great make-ahead and freeze meal.

Leave a comment and let me know if you give this a try!


Lori in writing Soli Deo Gloria size 28 copy


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