Meatball Sub Casserole That Defies the Odds

Right now you're thinking that the bread will get all soggy with marinara sauce right? WRONG! It doesn't! The cream cheese mixture makes a barrier that protects it from the Land of Sog! Instead you get warm crisp bread with a nice Italian spread that pairs so nicely the best meatball sandwich flavor ever. You've really got to try this!

*No picture yet. But it's coming soon!*

• 6 - 8 slices Francisco International Sourdough bread (or any other sliced sourdough)
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 tsp. Italian Seasoning
• 1/4 tsp. pepper
• 1-lb. pkg. fully cooked frozen meatballs, thawed
• 1 (28 oz.) jar marinara sauce
• 2 cups mozzarella cheese

1. In a 9x13 baking dish arrange bread slices in an single layer along the bottom. Fill any major gaps with pieces of torn bread. 
2. In a bowl (or kitchen aid mixer) mix the softened cream cheese, mayo, Italian seasoning, and pepper.
3. Spread the cream cheese spread evenly across all the bread pieces in the baking dish. This is best done with a spatula I've found.
4. Spread the meatballs evenly across the baking dish.
5. Pour the marinara sauce evenly over the top of the meatballs and bread. You want to try to coat everything in the pan at this point.
6. Sprinkle all the cheese over the whole delicious beast you've just created. 
7. Bake for 30 - 35 minutes