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  • July 29, 2019 1 min read

    A version of spaghetti and meat sauce that is very similar to a casserole. A layer of sour cream and cheese between the meat sauce and pasta makes this dish rich, creamy and hard to resist! *recipe from Southern Living Magazine


    • 2 lbs lean ground beef
    • 2 tsp minced garlic
    • 1 (28 oz) can crushed tomatoes
    • 1 (8 oz) can tomato sauce
    • 1 (6 oz) can tomato paste
    • 1 tsp salt
    • 2 tsp sugar
    • 8 oz uncooked linguine
    • 1 (16 oz) container sour cream
    • 1 (8 oz) package cream cheese, softened
    • 1 bunch green onions, chopped
    • 2 cups (8 oz) shredded sharp Cheddar cheese


    • 1. Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set mixture aside.
    • 2. Cook pasta according to package directions; drain. Place pasta in a lightly greased 13- x 9-inch baking dish.
    • 3. Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce.
    • 4. Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes. Serve with a salad and bread, if desired.
    • 5. NOTE: To lighten dish, use no-salt-added tomato products, light sour cream, light cream cheese, and reduced-fat Cheddr cheese.