This Italian-inspired main dish can be
made ahead and refrigerated until you need to bake it.
Baked Linguine
Pie
- 4 ounces uncooked dried
linguine
1/2 pound lean ground beef*
1 1/3 cups garden-style spaghetti sauce
1 medium (1/2 cup) tomato, chopped
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten
2 teaspoons butter or margarine, melted
1/2 teaspoon dried basil leaves
1/2 cup ricotta cheese
1 tablespoon sour cream
3 ounces (3/4 cup ( 3 ounces) mozzarella cheese, shredded
- Heat oven to 350°F.
- Cook linguine according
to package directions. Drain.
- Meanwhile, place ground
beef in 10-inch skillet. Cook over medium heat, stirring occasionally,
until browned (5 to 8 minutes). Drain off fat. Stir in spaghetti
sauce and tomato. Set aside.
- Combine cooked linguine,
Parmesan cheese, egg, butter and basil in large bowl. Place mixture
in and up sides of ungreased 9-inch pie pan.
- Combine ricotta cheese
and sour cream in same large bowl. Spread over linguine. Spread
beef mixture over ricotta layer. Sprinkle with Mozzarella cheese.
- Bake for 25 to 30 minutes
or until heated through. To serve, cut into wedges.
Makes 6 servings.
*Substitute 1/2 pound Italian
sausage.
Cooking Tip: Prepare this
recipe ahead of time. Cover; refrigerate up to 8 hours or until
baking time. Uncover; bake at 350°F for 30 to 40 minutes.
Nutrition Facts (1 serving):Calories:
290 Fat: 13 g Cholesterol: 80 mg Sodium: 430 mg Carbohydrates:
23 g Dietary Fiber: 2 g Protein: 19 g
