- 1
Ingredients
- 1 C. butter, divided
- 2 cloves garlic, minced
- 30 thin French bread slices
- 3 Tbs. all-purpose flour
- 1 tsp. salt
- 1 tsp. pepper
- Dash of ground nutmeg
- 2 C. milk
- 1 C. grated Parmesan
- 2 eggs, beaten
- 8 oz. linguine, cooked and drained
- 2 C. shredded Mozzarella, divided
- 1/3 C. sliced green onions
- 2 Tbs. minced fresh basil
- 2 plum tomatoes, each cut lengthwise into eighths
Preparation
Step 1
Directions
Melt 1 C. butter in small saucepan over medium heat. Add garlic; cook 1 minute. Brush 10-inch pie plate with butter mixture. Line bottom and side of pie plate with bread. Brush bread with remaining butter mixture and back in preheated 400-degree oven for 5 minutes or until lightly browned. Melt remaining 1 C. butter in medium saucepan over low heat. Stir in flour and seasonings. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan. Stir some of the sauce into the eggs; stir back into the sauce. Set aside. Combine linguine, 1 C. Mozzarella, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour into crust. Arrange tomatoes on top. Sprinkle with remaining 1 C. Mozzarella. Bake in preheated 350-degree oven 25 minutes or until warm; let stand for 5 minutes. Serve.