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Baked Linguine With Meat Sauce


Thursday, January 01, 2004
10 servings
Vegetable oil cooking spray1 1/2 pounds 96% fat-free ground beef
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon salt
2 teaspoons sugar
8 ounces uncooked linguine
1 container (16 ounces) fat-free sour cream
1 package (8 ounces) 1/3-less-fat cream cheese, softened
1 bunch green onions, chopped
1 cup shredded part-skim mozzarella cheese
1. Spray a Dutch oven with vegetable oil cooking spray. Cook beef and garlic over medium-high heat, stirring frequently until meat is no longer pink. Drain and rinse. Return meat to pan; add tomatoes, sauce, paste, salt and sugar. Simmer 30 minutes.

2. Meanwhile, cook pasta according to package directions without added fat or salt. Drain. Place pasta in a 9- x 13-inch baking dish sprayed with cooking spray.

3. Preheat oven to 350° F.

4. In a small bowl, combine sour cream, cream cheese and onions. Spread evenly over pasta. Top with meat sauce.

5. Bake 25 minutes or until thoroughly heated. Sprinkle with cheese and bake 5 additional minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts:
341 calories, 38g carbohydrate, 28g protein, 8.6g fat, 4.6g saturated fat, 56mg cholesterol, 3.2g dietary fiber, 928mg sodium
Exchanges per serving; 2 starch, 1 vegetable, 2 lean meat, 1 fat
Adapted recipe by Jennifer Parham, RD, LD
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