¾ pound Ground Turkey
¾ cup Whole-Milk Ricotta Cheese
¼ cup grated Parmesan Cheese, plus more for serving
¼ cup chopped Sun-Dried Tomatoes, packed in olive oil, drained and oil reserved
3 Garlic Cloves, minced or grated
2 teaspoons Dried Oregano
Kosher Salt and Freshly Ground Pepper
1 (24oz) jar Marinara Sauce, or from Homemade Marinara Recipe
¼ cup Balsamic Vinegar
3 large Eggs, beaten
¾ pound uncooked Short-Cut Pasta, of your choice
Crushed Red Pepper Flakes
8oz Low-Moisture Mozzarella, torn
¼ cup Fresh Basil Leaves, slivered
Preheat the oven to 350°F
In a medium bowl, combine the turkey, ricotta, Parmesan, sun-dried tomatoes, 1 garlic clove, 1 teaspoon of the oregano, and a pinch each of salt and pepper. Using your hands, mix well to combine. Grease your hands with a bit of olive oil and roll the meat into sixteen 2-tablespoon-size balls, placing them on a 9x13-inch baking dish.
Drizzle the reserved sun-dried tomato oil over the meatballs and place the baking dish in the oven. Bake until the meatballs are crisp on the outside but not yet cooked through, about 10 minutes. Remove the dish from the oven, but leave the oven on.
Meanwhile, in a large bowl, combine the marinara sauce, 2 cups of water, the vinegar, eggs, the remaining 2 garlic cloves, the remaining 1 teaspoon of oregano, the pasta, and a pinch of red pepper flakes.
Pour the pasta and tomato sauce mixture around the meatballs, gently stirring to distribute. Sprinkle the mozzarella over the top. Cover the baking dish with aluminum foil and bake until the sauce has thickened and the noodles have cooked, about 40 minutes more. Turn the oven to broil, remove the foil, and cook until the top of the bake is golden brown, about 5 minutes.
Let the bake cool for 5 minutes, then top with fresh basil and serve.