Linguine with Ricotta Meatballs

Ingredients

• 1 (9-ounce) package refrigerated fresh linguine
• 1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup)
• ½ cup panko
• ⅓ 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)

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