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

Recipe by Southern Living January 2003


Recipe Summary

5 mins
35 mins
35 mins
1 hr 15 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

398 calories; calories from fat 30%; fat 13g; saturated fat 7.4g; mono fat 1.9g; poly fat 0.6g; protein 26g; carbohydrates 42g; fiber 3g; cholesterol 45mg; iron 2.8mg; sodium 874mg; calcium 339mg.