Ingredients:
- 1 large (12-inch) Loaf of French or Italian Bread
- 2 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic, finely minced
- 1/2 tsp Dried Oregano
- 1 jar (24 oz) High-quality Marinara Sauce
- 24 medium Cooked Meatballs (frozen, thawed, or fresh)
- 1/2 tsp Dried Basil
- 1/4 tsp Red Pepper Flakes (optional)
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 1 1/2 cups Low-moisture Mozzarella Cheese, shredded
- 1/2 cup Provolone Cheese, shredded
- 1/4 cup Parmesan Cheese, freshly grated
- 2 Tbsp Fresh Parsley or Basil, chopped (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Prepare the Bread Base: Slice the loaf of bread horizontally (as if making a large sandwich). Slice the bread tops into 1-inch (2.5 cm) chunks; set aside.
- Make the Garlic Oil: In a small skillet, combine the olive oil, minced garlic, and oregano over medium-low heat. Cook gently for 2 minutes until fragrant (do not brown the garlic). Remove from heat.
- Assemble the Base: Place the bottom half of the bread loaf snugly into the prepared baking dish. Brush the entire surface of the bread bottom liberally with the prepared garlic oil. This step helps prevent the base from becoming soggy.
- Layer the Sauce and Meatballs: Spread half of the marinara sauce evenly over the garlic-oiled bread base. Arrange the meatballs neatly over the sauce layer. Pour the remaining marinara sauce over the meatballs.
- Top and Bake: Scatter the mozzarella and provolone cheeses evenly over the top layer of sauce and meatballs. Place the reserved 1-inch bread chunks randomly into the sauce/cheese mixture, allowing some to poke out. Sprinkle the Parmesan cheese over everything.
- Cook: Bake for 25 minutes, or until the sauce is bubbly and the cheese is melted, golden brown, and caramelized on the edges.
- Rest and Serve: Remove from the oven and let rest for 5 minutes. Garnish generously with fresh chopped parsley or basil before serving directly from the casserole dish.