Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Set aside.
In a food processor, pulse dressing until finely ground. Transfer to a large bowl and add beef, egg, cheese, garlic, oregano, salt, black pepper and pepper flakes. Stir or mix with hands until combined. Shape into balls about 1½ tbsp each, about 30 meatballs total. Arrange ½ inch apart on prepared sheet. Bake just until no longer pink inside, about 15 minutes.
Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain.
In a saucepan, heat marinara sauce on medium-low until warmed through. With a slotted spoon, transfer meatballs to sauce, stirring gently to coat. Cover and cook for 5 minutes. Divide pasta among bowls and top with meatballs and sauce. Sprinkle with basil.
Serving Size: 1/2 cup pasta, 1/2 cup sauce, 5 meatballs
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