Swiss Linguine Tart
{Ooey gooey cheese and linguine}

Do you like pasta? I love pasta. It can be such a filling meal, such comfort food.  Sadly, one shouldn't indulge too much or the waistline will pay for it.  There is a place in Tallahassee that serves the most amazing Spaghetti Bolognese.  It's called Village Pizza and on Sundays they have this as a special.  They break down the meat sauce from meatballs and it's so fine, so delicious.  I'm hungry now thinking about it.  One day soon...........photos if I think about it in my gluttony.

So now.....look at this little slab of ooey gooey cheese and linguine.  Plus there is a French bread crust!  Not for the weak of heart if carbs scare you. I made this, it is very good if I may so so.


pie1


I also made a good mess putting this dish together but...worth it!



Since we have been walking more I have been able to indulge in this sort of meal more often. It's great for colder weather as it's hearty enough and certainly a warm meal.  Pasta.  I just love it.

Here is the recipe - please let me know if you prepare it and you like it too.



Swiss Linguine Tart

Ingredients..........

½ cup butter, divided
2 cloves garlic, minced
Thinly sliced French bread
3 tablespoons all-purpose flour
Salt and pepper
Dash if nutmeg
2 ½ cups milk
¼ cup grated Parmesan cheese
2 eggs, beaten
8 ounces linguine, cooked and drained
2 cups (8 ounces) shredded Swiss cheese
1/3 cup sliced green onions
2 tablespoons fresh basil or 1 teaspoon dried basil
2 plum tomatoes, each cut lengthwise into eigths

Get ready to rock your cheese loving world !!

Melt ¼ cup butter in saucepan and then add garlic. Cook a few minutes and then brush half your garlic butter in a 10-inch pie pan. Line your buttered pan with the French bread slices to form a crust. Now brush the rest of the garlic butter on the bread. Make sure you have the bread slices lined up so you have a 1 inch overhang.



Bake in preheated 400 F oven for 5 minutes. Take it out. Reduce oven temperature to 350 F.

Melt remaining ¼ cup butter in saucepan. Stir in flour and seasonings. Gradually add milk, cooking and stirring constantly until the mixture thickens. Stir in Parmesan cheese. Now stir some of the mixture into the beaten eggs and add that egg mix right back into the sauce.

See how it thickens up – looks delicious!

Take the sauce off the heat and set aside.

Now – take your cooked linguine and combine it in a large bowl with 1 ¼ cups Swiss cheese, green onions and basil.

Pour sauce over the linguine mixture. Toss to coat.

Pour this fabulously cheesing pasta mixture directly on to the French bread. Arrange tomatoes on top and top with remaining Swiss cheese.



Bake for 25 minutes in 350 F. Let it stand about 5 minutes after removing it from the oven so you can slice big wedges.

Look at the layers of pasta and creamy cheese.....



If you like cheese – you will love this recipe. Promise.


swiss2


I am sharing this with Beth Fish's Weekend Cooking Series



Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

12 comments:

Vicki said...

My daughter Kilah and her family eat so much pasta! I'm sending her this recipe, I know they'll love it! I'll let you know what she says.

Tina said...

Please do, Vicki. It's a winner. I used almond milk last time I made this and you can't tell the difference. Lower calories.

Katherine P said...

I'm a huge pasta fan and lately have been making it all the time (tomorrow's post for me is an Alfredo sauce recipe!). This looks just ridiculously good and something I can't miss! My mouth is watering over here!

Beth F said...

Oh it looks just beautiful and sounds delicious. I'll put this on my list to try.

Mae Travels said...

Definitely a delicious threat to the waistline! I think I would also like it with just the linguini part. And tomatoes.

best... mae at maefood.blogspot.com

Jackie Mc Guinness said...

Looks like something my husband would love (would have to make gluten free replacements). Me, not so much, not a big pasta lover for some odd reason.

Claudia said...

I love it already, just based on your pictures and description, more so I'm sure after we have it for dinner. Looking forward to that!

Debra Eliotseats said...

And how am I going to stay on the "Rice Bowl Diet" with stuff like this floating around? :) Looks delicious!

rhapsodyinbooks said...

This looks fantastic! I love anything with "ooey gooey cheese"! :--)

Tina said...

Thank you, ladies! I'm pleased to share such a good meal and I hope if you make it you will enjoy it as much as we did. Off to visit you now ☺️

(Diane) bookchickdi said...

I just pinned this, I can't wait to try it.

Le laquet said...

I love the use of bread as the crust as pastry doesn't always agree with me. Yum. I also love recipes that use leftover* bread so that there's no food waste.


* There is never leftover bread, I end up having to buy more bread to make the recipe ...

Taziki's Signature Pasta Salad vs. Cobb Salad for lunch on the run

We usually eat at home.  On weekends we grab lunch out when we ride somewhere or when we are running errands.  Overall, we keep the dining o...