Linguine with Meat Sauce Casserole

Linguine with Meat Sauce Casserole Recipe
We adapted this rich and creamy entrée from a 2001 Southern Living dish.

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes
Cook: 35 Minutes
Other: 35 Minutes

Nutritional 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

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

Preparation

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.

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

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.

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

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.

* Regular linguine may be substituted.

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

January 2003
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