Ladies and gentlemen, I present to you: Meatball Sub Bubble Bake. Let’s all say that together, “Meatball Sub Bubble Bake.” Doesn’t the name just sound insanely palatable? I, for one, am a HUGE meatball sub fan. I love eating them smothered in red sauce, mozzarella cheese, and of course, plump, juicy meatballs.

This casserole covers all of the basics, and then some. You’ve got rich marinara sauce, chewy cheese, and pillowing biscuits all placed together in one baking dish. In under an hour, you’ll be sinking your teeth into this magnificent bubble bake of cheesy, meatbally goodness. My family loves this casserole, and we rarely have leftovers.

Recipe courtesy of Tip Hero.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: Add a few sprinkles of parmesan cheese to individual servings for an extra boost of flavor.

Have a spiralizer and need a good recipe to use it with!? This one is super simple and delicious so you can’t go wrong! Thick zucchini noodles have the same consistency has spaghetti noodles so you won’t miss the carbs. Little balls of fresh mozzarella and grape tomatoes throughout, as well as tender well-seasoned chicken, add lots of flavor to this meal. In a quick 15 minutes you will have a healthy and tasty dinner on your table ready for your family.

Let’s hear it from our friends over at Skinnytaste:

When making zoodles (zucchini noodles) I prefer a thicker noodle because it
has more of bite and I’m careful not to overcook them so they don’t get watery. Under two minutes is all they need, then I quickly remove them
from the hot skillet or they will keep cooking.

That’s true! Zoodles are perfect when they are “al dente”, just like pasta noodles!

Recipe and image courtesy of Skinnytaste.

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Quick tip: Adjust the amount of garlic to your taste – I add plenty!