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