Linguine With Ricotta Meatballs

By á-2825

Ingredients

• 1 (9-ounce) package refrigerated fresh linguine
• 1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup)
• 1/2 cup panko
• 1/3 cup part-skim ricotta cheese
• 8 ounces ground sirloin (90% lean)
• 1 large egg, lightly beaten
• 1 garlic clove, grated
• Cooking spray
• 2 cups lower-sodium marinara sauce (such as Dell'Amore)
• Small basil leaves (optional)

Details

Servings 4
Cooking time 25mins
Adapted from cookinglight.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.

2. While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.