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.

How to Make It

Step 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.

Step 2

Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside.

Step 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.

Step 4

Stir together sour cream, cream cheese, and green onions. Spread over linguine. Top with meat sauce.

Step 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.

Step 6

* Regular linguine may be substituted.

Step 7

** To lower sodium, omit the salt and use reduced-sodium canned tomato porducts.

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