Linguine with Meat Sauce Casserole |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 1 |
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We adapted this rich and creamy entrée from a 2001 Southern Living dish. Ingredients:
1 pound extra-lean ground beef |
1 teaspoon bottled minced garlic |
vegetable cooking spray |
1 (28-ounce) can crushed tomatoes |
1 (8-ounce) can tomato sauce |
1 (6-ounce) can tomato paste |
2 teaspoons sugar |
1/2 teaspoon salt |
8 ounces uncooked whole wheat linguine |
1 (16-ounce) container nonfat sour cream |
1 (8-ounce) package fat-free cream cheese, softened |
1 bunch green onions, chopped |
1 1/2 cups (6 ounces) shredded low-fat mozzarella cheese |
Directions:
1. Cook beef and garlic in a Dutch oven coated with cooking spray, stirring until beef crumbles and is no longer pink. Drain beef mixture; pat dry with paper towels.
2. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside.
3. Cook pasta according to package directions, omitting salt and oil; drain. Place pasta in a 13- x 9-inch baking dish coated with cooking spray.
4. Stir together sour cream, cream cheese, and green onions. Spread over linguine. Top with meat sauce.
5. Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with mozzarella cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes.
6. * Regular linguine may be substituted.
7. ** To lower sodium, omit the salt and use reduced-sodium canned tomato porducts.
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