1 lb. or 15 oz. container ricotta
3/4 c. grated romano cheese
1/4 c. Italian bread crumbs
1 egg
1 qt. marinara sauce
1 lb. freshly cooked spaghetti

Mix all ingredients in a bowl. Refrigerate several hours. Heat Marinara Sauce in 10 inch Dutch oven or wide pot. When simmering, form 9 balls from ricotta mixture and drop gently into sauce. After 10 minutes, turn balls with spoon. Cook 10 more minutes. Meanwhile cook spaghetti. Remove balls from pan, put sauce on spaghetti and serve ricotta ball on the side.