Sun-Dried Tomato, Ricotta Meatballs **Cook time 40 minutes
Preheat oven to 450 degrees. Place a piece of parchment onto a baking sheet. Form 2” sized meatballs, using a cookie scoop (or grease your hands and form meatballs) and place on the baking sheet. Bake for 15 minutes, they should be crisp on the outside but not all the way done on the inside. Boil water and cook pasta until al dente, about 8-10 minutes. Drain, rinse. To a large pot add the sauce, stir, add any salt and pepper if needed. Let simmer on medium. Add in the meatballs and continue to cook for another 15-20 minutes and the meatballs are done. (If you make smaller meatballs, adjust cook time.) Rough chop the basil and stir in at the end. Serve over the pasta. Sauté zucchini in butter and your favorite seasoning.