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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oven according to the Texas toast package directions, likely around 425°F.
Add frozen meatballs and marinara to a saucepan.
Cover and simmer over medium-low heat until the meatballs are completely heated through.
Remove the meatballs and roughly chop each into 3-4 pieces.
Return the chopped meatballs to the marinara and toss to coat.
Place frozen Texas toast on a sheet pan.
Bake for about half to two-thirds of the package cooking time until the bread is starting to crisp around the edges but still soft in the center.
Remove from the oven.
Use the back of a spoon or small measuring cup to gently press down the middle of each piece, creating a boat while leaving a raised garlic-bread border.
Fill each cavity with chopped meatballs and a little marinara.
Top generously with mozzarella and Parmesan.
Return to the oven for 5-7 minutes until the cheese is melted and bubbling.
Broil for 30-60 seconds if needed to brown the cheese.
Finish with parsley and additional Parmesan.
Serve with warm marinara for dipping.
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For a spicier kick, add a pinch of red pepper flakes to the marinara sauce.
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just ensure they are fully cooked before adding them to the marinara sauce.
What if I don't have Texas toast?
You can use any thick-sliced bread, just add garlic butter before baking.
Can I make this dish ahead of time?
You can prepare the meatballs and marinara ahead of time, but assemble and bake the boats just before serving for best results.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.
Can I use a different type of cheese?
Yes, feel free to experiment with other cheeses like provolone or cheddar for a different flavor.
