Linguine With Ricotta Meatballs Recipe

Name: Linguine With Ricotta Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Linguine With Ricotta Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Ricotta Meatballs

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