Italian

Linguine with Ricotta Meatballs is for Dinner.

Linguine with Ricotta Meatballs takes 25 minutes to prepare.

Linguine with Ricotta Meatballs takes several minutes to cook.

Linguine with Ricotta Meatballs makes 4 servings.

The ingredients for Linguine with Ricotta Meatballs are:

1 (9-ounce) package refrigerated fresh linguine
1 ounce percorina Romano cheese, grated and divided (about 1/4 cup)
1/2 cup panko
1/3 cup part-skim ricotta chees
8 ounces ground turkey (93% lean)
1 large egg, lightly beaten
1 garlic clove, grated

Cooking Spray

2 cups lower-sodium marinara sauce
Small basil leaves (optional)

Here is how you make Linguine with Ricotta Meatballs:

1. Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.2. While water for past comes to a boil, combine 2 tablespoons 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; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons Romano. Garnish with basil, if desired.Serving Size: 4 - 1 cup servingNumber of Servings: 4Recipe submitted by SparkPeople user CBAGOT2.

The nutritional information for Linguine with Ricotta Meatballs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 504.6

• Total Fat: 13.3 g
• Cholesterol: 121.3 mg
• Sodium: 915.2 mg
• Total Carbs: 67.9 g
• Dietary Fiber: 3.9 g
• Protein: 28.3 g

Linguine with Ricotta Meatballs is Italian cuisine.

The dietary needs meet for Linguine with Ricotta Meatballs is Low Fat