Halve roll lengthwise.

Stem and mince parsley.

Mince garlic.

In a mixing bowl, thoroughly combine ground beef, ricotta, breadcrumbs, half the cheese (reserve remaining for bread), parsley (reserve a pinch for garnish), 1/3 the garlic (reserve remaining for sauce and bread), a pinch of salt, and 1/2 tsp. pepper.

Form mixture into 10 meatballs, about the size of ping-pong balls.

Place a medium non-stick pan over medium-high heat.

Add 1 tsp. olive oil and meatballs to hot pan. Roll occasionally until browned all over, 6-8 minutes.

Remove from burner.

While meatballs sear, cook pasta.

Add pasta to boiling water and cook until al dente, 12-14 minutes.

Reserve 1/2 cup pasta cooking water. Drain pasta in a colander.

While pasta cooks, combine 2 tsp. olive oil, half the remaining garlic (reserve remaining for sauce), and remaining cheese (reserve a pinch for garnish) in another mixing bowl.

Place roll on prepared baking sheet, cut side up, and top with garlic-cheese mixture. Bake in hot oven until golden brown, 6-8 minutes.

While pasta cooks and bread bakes, make sauce.

Return pan with meatballs to medium-high heat. Add remaining garlic to hot pan and cook, 30 seconds.

Add marinara sauce, reserved pasta cooking water, and a pinch of salt. Bring to a boil. Once boiling, reduce to a low simmer and stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.

If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping pasta with meatballs and sauce and garnishing with remaining cheese and remaining parsley. Bon appétit!