SLOW COOKER MEATBALL SUB CASSEROLE

By ldelmas

Serves 6 to 8

Ingredients

• Ingredients:
• 5 cups marinara sauce
• 2 lbs David's Brisket Meatballs or store-bought variety, fully cooked
• 1 (16-oz) pkg frozen garlic Texas toast, baked according to instructions and cut into 1–2" cubes
• 1 cup fresh mozzarella, cut into 1" cubes
• 2 cups mozzarella, shredded
• 1/2 cup Parmesan cheese, grated and divided
• 1/4 cup basil, chopped

Preparation

Step 1

Preparation:

Combine the marinara sauce and meatballs in a stockpot. Bring to a gentle simmer, then remove from the heat.


In a slow cooker, layer the following ingredients from bottom to top in this order: prepared garlic bread (still warm), cubed fresh mozzarella, meatballs and sauce (still warm), shredded mozzarella, and 1/4 cup grated Parmesan.


Cover the slow cooker with a lid and cook on high for about 1.5–2 hours until the mixture is bubbling and the cheese is completely melted. Sprinkle with the basil and remaining Parmesan.