We adapted this rich and creamy entrée from a 2001 Southern Living dish.

• 1 pound extra-lean ground beef
• 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 sugar
• ½ teaspoon salt
• 8 ounces uncooked whole wheat linguine*
• 1 16-ounce container nonfat sour cream
• 1 8-ounce package fat-free cream cheese, softened
• 1 bunch green onions, chopped
• 1½ cups (6 ounces) shredded low-fat mozzarella cheese

1. Cook beef and garlic in a Dutch oven coated with cooking spray, stirring until beef crumbles and is no longer pink. Drain beef mixture; pat dry with paper towels.
2. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside.
3. Cook pasta according to package directions, omitting salt and oil; drain. Place pasta in a 13-inch-by-9-inch baking dish coated with cooking spray.
4. Stir together sour cream, cream cheese, and green onions. Spread over linguine. Top with meat sauce.
5. 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.

Yield: Makes 8 servings

* Regular linguine may be substituted.

** To lower sodium, omit the salt and use reduced-sodium canned tomato porducts.