Linguine with Ricotta Meatballs

Linguine with Ricotta Meatballs

These meatballs are easy to make and by using fresh, refrigerated pasta, you can have dinner on the table in no time.
Course Main Course
Servings 4

Ingredients
  

  • 1 9 oz. pkg. refrigerated fresh linguine
  • ¼ cup pecorino Romano cheese
  • ½ cup panko bread crumbs
  • cup part-skim ricotta cheese
  • 1 lb. ground sirloin
  • 1 large egg lightly beaten
  • 1 garlic clove minced
  • 2 cups jarred marinara sauce

Instructions
 

  • Cook pasta according to package directions, omitting salt and fat;  drain and keep pasta warm.          
  • While water for pasta comes to a boil, combine 2 Tablespoons pecorino Romano, panko crumbs, and next 4 ingredients (through garlic) in a medium bowl.
  • Shape mixture into 16 (1") 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.

Notes

Recipe from Cooking Light Magazine