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Linguine with Meat Sauce Casserole

Prep time 5 mins
Cook time 35 mins
Other time 35 mins
Yield Makes 8 servings
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

Nutrition Information

  • calories 398
  • caloriesfromfat 30 %
  • fat 13 g
  • satfat 7.4 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 26 g
  • carbohydrate 42 g
  • fiber 3 g
  • cholesterol 45 mg
  • iron 2.8 mg
  • sodium 874 mg
  • calcium 339 mg

How to Make It

  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.