One-pan Meatball Sub Bubble up Bake

Ingredients

• 2 cups Spaghetti Sauce (store‑bought or homemade, use 1½ cups for baking and reserve extra for topping)
• 1 package Jumbo Biscuits (8‑count package, each biscuit cut into 8 pieces)
• 12 pieces Frozen Meatballs (about 300 g, any brand; use whole bag if desired)
• 2 cups Mozzarella Cheese (shredded, low‑moisture)
• 1 tsp Italian Seasoning (store‑bought blend)
• 1 tsp Oregano Flakes (dried oregano)
• ½ tsp Black Pepper (freshly ground if possible)
• 1 tbsp Parsley Flakes (for garnish; fresh parsley works too)
• 1 spray Cooking Spray (to coat foil and prevent sticking)
• 1 sheet Aluminum Foil (large enough to cover baking dish)

Instructions

1. Cut Biscuits

   Lay the jumbo biscuits on a cutting board and use a pizza cutter to cut each biscuit into eight equal pieces, first into quarters then each quarter into thirds.

   Time: PT5M

2. Arrange Biscuit Pieces

   Transfer all biscuit pieces to the baking dish, spreading them evenly in a single layer.

   Time: PT2M

3. Add Spaghetti Sauce

   Pour 1½ cups of spaghetti sauce over the biscuit pieces and gently stir with a spoon to coat the biscuits evenly.

   Time: PT3M

4. Season the Sauce

   Sprinkle 1 tsp Italian seasoning, 1 tsp oregano flakes, and ½ tsp black pepper over the sauce and give a quick stir.

   Time: PT1M

5. Add Meatballs

   Evenly distribute the frozen meatballs (about 12) over the sauced biscuit layer.

   Time: PT2M

6. Add Mozzarella

   Scatter 2 cups shredded mozzarella cheese over the top of the meatballs and sauce.

   Time: PT1M

7. Cover with Sprayed Foil

   Lay a sheet of aluminum foil over the dish, spray the foil side with cooking spray to prevent sticking, then loosely seal the dish.

   Time: PT2M

8. Bake Covered

   Place the dish in a pre‑heated oven and bake at 375°F for 40 minutes.

   Time: PT40M

   Temperature: 375°F

9. Uncover and Finish Bake

   Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.

   Time: PT10M

   Temperature: 375°F

10. Garnish and Serve

    Remove from oven, sprinkle 1 tbsp parsley flakes (or fresh chopped parsley), add extra sauce if desired, let cool 5 minutes, then serve with garlic toast or a side salad.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Spaghetti Sauce: marinara sauce, tomato basil sauce
• Instead of Jumbo Biscuits: store‑bought biscuit dough, pizza dough
• Instead of Frozen Meatballs: homemade meatballs, cooked sausage slices
• Instead of Mozzarella Cheese: provolone, cheddar
• Instead of Italian Seasoning: dried basil, oregano, thyme mix
• Instead of Oregano Flakes: ground oregano
• Instead of Black Pepper: white pepper
• Instead of Parsley Flakes: fresh parsley
• Instead of Cooking Spray: light oil brush
• Instead of Aluminum Foil: parchment paper (may stick)

Equipment Needed

• Pizza Cutter
• Baking Dish
• Mixing Bowl
• Spatula or Spoon
• Aluminum Foil
• Cooking Spray Bottle

Critical Steps — Do Not Skip

• Cutting the biscuits into uniform eighths ensures even soaking of sauce
• Spraying the foil prevents cheese from sticking during the covered bake
• Baking covered then uncovered creates a tender interior and a golden cheese top

Chef Tips from the Video

• Use fresh parsley for a brighter flavor and color
• Add a splash of red‑wine vinegar to the sauce for a subtle tang
• Serve with garlic‑buttered toast to soak up extra sauce

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of biscuits changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Assemble the casserole up to step 7, cover tightly with plastic wrap, and refrigerate for up to 24 hours; bake as directed when ready
• The dish can be portioned into individual ramekins for easy reheating

Frequently Asked Questions