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.





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.





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



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