Linguine with Meat Sauce Casserole

1  package MorningStar crumbles

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 agave nectar

1/2  teaspoon  salt

8  ounces Dreamfields linguine

1  (16-ounce) container Tofutti Sour Supreme

1  (8-ounce) package Tofutti Better than Cream Cheese

1  bunch green onions, chopped

1 1/2  cups  (6 ounces) Veggie Shredds mozzarella cheese

PreparationCook beef and garlic in a Dutch oven coated with cooking spray, stirring until is no longer frozen.



Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set meat sauce aside.



Cook pasta according to package directions, omitting salt and oil; drain. Place pasta in a 13- x 9-inch baking dish coated with cooking spray.



Stir together sour cream, cream cheese, and green onions. Spread over linguine.



Top with meat sauce.



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.



* Regular linguine may be substituted.



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