Baked Linguine Pie
15 min
40 min


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 Land O Lakes® Egg, beaten

2 teaspoons Land O Lakes® Butter, melted

1/2 teaspoon dried basil leaves

1/2 cup ricotta cheese

1 tablespoon sour cream

3 ounces (3/4 cup) shredded mozzarella cheese


 *Substitute 1/2 pound Italian sausage.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Cook linguine according to package directions. Drain.

  3. STEP 3

    Place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, 5-8 minutes or until browned. Drain off fat. Stir in spaghetti sauce and tomato. Set aside.

  4. STEP 4

    Combine cooked linguine, Parmesan cheese, egg, butter and basil in bowl. Place mixture in and up sides of ungreased 9-inch pie pan.

  5. STEP 5

    Combine ricotta cheese and sour cream in same bowl. Spread over linguine. Spread beef mixture over ricotta layer. Sprinkle with mozzarella cheese. Bake 25-30 minutes or until heated through.

  6. STEP 6

    Cut into wedges to serve.

Tip #1

Prepare this recipe ahead of time. Cover; refrigerate up to 8 hours or until baking time. Uncover; bake at 350°F, 30-40 minutes.


13Fat (mg)
80Cholesterol (mg)
430Sodium (mg)
23Carbohydrates (g)
2Dietary Fiber
19Protein (g)


Explore reviews from
our online community

  June 17, 2013

My V-E-R-Y fussy family is difficult to please, to say the very least. Surprisingly though, this dish was a huge hit at the appetizer table this Father's Day. Personally, I liked it SOOOOOO much that I played around with different versions of this- one was more popular then the next. 1- Used this recipe, except I used SAUSAGE AND GROUND BEEF! For the rest , I followed the pasta butter, cheese and basil part of this recipe 2nd I had left over chicken francese (lemon butter chicken) and chopped them up and put on top of the pasta. Then I finished it off with with mozzarella (no ricotta cheese or red sauce 3rd- I made with shrimp and crab scampi-(garlic &white wine sauce) this one was a HUGE SUCCESS! Again, I substituted the beef and tomato sauce with shrimp in scampi sauce and topped it with fresh mozzarella cheese (well patted down before cooking, to drain any excess water possible) Basically, I found that you can treat the linguini base as you would any other PIZZA and add your favorite toppings from there! GOOD LUCK & ENJOY!

— says JOEY
  February 10, 2010

This is exceptional. Very unique and very tasty. Easily customize the filling to taste. Husband loved it and said it would be hard to top this one.

— says Virginia
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