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Baked Linguine with Meat Sauce
To lighten this Italian dish, simply use no-salt-added tomato products,
   light sour cream, light cream cheese, and reduced-fat Cheddar cheese. Makes 8

2 pounds lean ground beef
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can canned tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon salt
2 teaspoons sugar
8 ounces uncooked linguine
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 bunch green onions, chopped
2 cups 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
ALL RIGHTS RESERVED Copyright © 2002

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   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 degrees 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.

Reprinted with permission of Southern Living® magazine. All rights reserved.
ALL RIGHTS RESERVED Copyright © 2002