• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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 or margarine, melted
  • 1/2 teaspoon dried basil leaves
  • 1/2 cup ricotta cheese
  • 1 tablespoon sour cream
  • 3 ounces (3/4 cup ( 3 ounces) 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.


Categories: Main Dish  Pasta  Savory Pie 

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