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

Ingredients

• 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

Directions

• 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.