This Italian-inspired main dish can be made ahead and refrigerated until
you need to bake it.

Baked Linguine Pie

4 ounces uncooked dried linguine
1/2 pound lean ground beef*
1 1/3 cups garden-style spaghetti sauce
1 medium (1/2 cup) tomato, chopped
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten
2 teaspoons Butter, melted
1/2 teaspoon dried basil leaves
1/2 cup ricotta cheese
1 tablespoon Sour Cream
3 ounces (3/4 cup) Mozzarella Cheese, shredded

Heat oven to 350 F. Cook linguine according to package directions. Drain.
Meanwhile, place ground beef in 10-inch skillet. Cook over medium heat,
stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Stir
in spaghetti sauce and tomato. Set aside. Combine cooked linguine,
Parmesan cheese, egg, butter and basil in large bowl. Place mixture in and
up sides of ungreased 9-inch pie pan. Combine ricotta cheese and sour
cream in same large bowl. Spread over linguine. Spread beef mixture over
ricotta layer. Sprinkle with Mozzarella cheese. Bake for 25 to 30 minutes
or until heated through. To serve, cut into wedges.

Makes 6 servings.

*or substitute 1/2 pound Italian sausage.

Cooking Tip: Prepare this recipe ahead of time. Cover; refrigerate up
to 8 hours or until baking time. Uncover; bake at 350 F for 30 to 40
minutes.

Nutrition Facts (1 serving): Calories: 290 Fat: 13 g Cholesterol: 80 mg
Sodium: 430 mg Carbohydrates: 23 g Dietary Fiber: 2 g Protein: 19 g

CooksRecipes.com

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/