Saturday, August 21, 2010

Linguine with Meat Sauce Casserole

I adapted this rich and creamy entree from a 2001 Southern Living dish. I made it Vegan by using the ingredients listed as substitutes for theirs. It's so creamy and yummy, you have to try it!

  • 1  package MorningStar crumbles
  • 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 agave nectar
  • 1/2  teaspoon  salt
  • 8  ounces Dreamfields linguine
  • 1  (16-ounce) container Tofutti Sour Supreme
  • 1  (8-ounce) package Tofutti Better than Cream Cheese
  • 1  bunch green onions, chopped
  • 1 1/2  cups  (6 ounces) Veggie Shredds mozzarella cheese


Cook beef and garlic in a Dutch oven coated with cooking spray, stirring until is no longer frozen.

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 products.


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