I'm rating this based upon how I made it after reading many reviews and working with what I had in the fridge, and it was AWESOME! My hubby stopped mid-meal, and said "yeah, that recipe's a keeper." I scaled the recipe down for two because I had a bread bowl that needed to be used, so I hollowed it out as another cook suggested, and smeared the cream cheese-cottage cheese mixture together (I wasn't going for the mayo, and I didn't have ricotta) on the inside of the bowl and the underside of the "lid". I used pre-made meatballs, thawed and sliced, mixed into about 6 oz. of a four cheese tomato canned sauce, filled the bowl with that, and topped it with an Italian cheese blend. I baked it without the lid for about 20 minutes, then added the lid for another ten. I sliced it, and it kind of fell apart, but the taste more than made up for the less than restaurant quality presentation. It really was like a baked Italian meatball sub, and reminded the hubby of when we lived in MA, where grinders are everywhere. I'll be making this at least once every couple of weeks during the cold months. Thanks for submitting the recipe, and thanks to all the reviewers.
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I'm rating this based upon how I made it after reading many reviews and working with what I...