Spaghetti and ricotta meatballs 

Pasta with ricotta meatballs with sauce reminds me so much of home. My grandmother was and is used to prepare it often and so did my mother. With the sauce or fried are a real treat. An alternative to meatballs and are quick and easy to make. With pasta then, they are delicious. Pasta with ricotta meatballs with sauce, a good pasta dish, delicious and fast, which the whole family likes, even children love it. Preparing in a moment, in half an hour already on the table. Pasta with tasty sauce of ricotta meatballs, very soft and tasty, even better if prepared with sheep's milk ricotta, a goodness.

The classic baked pasta is a popular and much loved first course hearty and tasty, it is perfect for Sunday lunch. The variant with meatballs is equally appreciated and even richer; A unique dish for which even children are crazy! A variant of the variant, perhaps vegetarian? Here it is: baked pasta with ricotta meatballs a passepartout solution that everyone agrees, lighter than the version with meatballs but still very, very tasty.

Sauce ingredients

300 g Tomato puree

1 clove Garlic to taste

Olive oil to taste

Salt

Ricotta meatballs

250 g Ricotta

2 tablespoons Breadcrumbs

2 tablespoons Parmigiano Reggiano 

1 Egg to taste

Parsley to taste

Salt to taste

Pepper to taste

Pasta

150 g Spaghetti

Preparation

First we cook the tomato sauce. In a low pan or in a pan with lid we put a little olive oil with a clove of garlic, heat slightly and add the tomato puree, with a drop of water, salt and pepper and cook, with lid, over low heat from boiling. We also put the water for the pasta on the fire, over low heat. Meanwhile, let's prepare the ricotta meatballs. In a bowl we put the ricotta cheese with grated cheese, breadcrumbs, egg, salt a pinch, black pepper, parsley, even nutmeg if you like. We mix with a spoon. With wet hands we form the meatballs, so the dough does not stick. We put them to cook in the sauce after 20 minutes, and cook for about 10 minutes, with lid, without touching them, sauté gently from time to time, if needed. We drop the pasta as soon as the water boils. We cook al dente in salted water. Drain and season with the meatball sauce. We put the meatballs aside so as not to break them, we add them at the time of serving.