Linguine with Meat Sauce Casserole

We adapted this rich and creamy entrée from a 2001 Southern Living dish.

Southern Living JANUARY 2003

  • Yield: Makes 8 servings
  • Cook time: 35 Minutes
  • Prep time: 5 Minutes
  • Other: 35 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 30%
  • Fat: 13g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 26g
  • Carbohydrate: 42g
  • Fiber: 3g
  • Cholesterol: 45mg
  • Iron: 2.8mg
  • Sodium: 874mg
  • Calcium: 339mg

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Linguine with Meat Sauce Casserole Recipe