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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.
Print Recipe
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 9 oz. pkg. refrigerated fresh linguine
  • ¼ cup pecorino Romano cheese
  • ½ cup panko bread crumbs
  • ⅓ cup part-skim ricotta cheese
  • 1 lb. ground sirloin
  • 1 large egg lightly beaten
  • 1 garlic clove minced
  • 2 cups jarred marinara sauce

Method
 

  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 crumbs, and next 4 ingredients (through garlic) in a medium bowl.
  3. Shape mixture into 16 (1") meatballs.
  4. Heat a large skillet over medium-high heat.  Coat pan with cooking spray.
  5. Add meatballs to pan;  cook 6 minutes, turning to brown on all sides.
  6. Add marinara, bring to a boil.
  7. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done.
  8. Remove pan from heat;  remove meatballs from pan with a slotted spoon.
  9. Add pasta to pan;  toss to coat.  Top with meatballs and remaining 2 Tablespoons pecorino Romano.

Notes

Recipe from Cooking Light Magazine