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.
