Old-school spaghetti is a comforting, nostalgic dish that brings together hearty flavors and classic ingredients.
This recipe is a delightful twist on the traditional spaghetti, featuring rotini (though elbow or spaghetti noodles can be used), vibrant vegetables, and a rich, cheesy sauce.
It’s a dish that combines the warmth of home-cooked meals with the ease of modern-day ingredients, like pre-minced garlic and ready-made pasta sauce.
Perfect for family dinners or casual get-togethers, this old-school spaghetti will transport you back to simpler times with every delicious bite.
Ingredients:
454 grams rotini (elbow or spaghetti can be substituted)
1/2 teaspoon kosher salt
2 tablespoons of butter
2 tablespoons olive oil
1 tbsp garlic (minced from the jar)°1 medium green bell pepper
1 medium onion (white or yellow)
227 grams mushrooms, sliced°1/2 teaspoon kosher salt
1/2 teaspoon black pepper
A bowl with a capacity of
1/2 liter containing
3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
A cup with a capacity of 60 ml containing sour cream
A bowl with a capacity of
794 grams of red pasta sauceA bowl with a capacity of
1/2 liter containing
3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
Preparation:
Using a hand blender or immersion blender, blend 3 ingredients until blended.
Bring water to a boil, add salt and pasta and cook according to instructions.
Use 2 cups butter and grease a 9 x 12 pan.
Dice the green pepper and onion.
Slice the mushrooms.
Heat 2 cups garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.
Drain pasta and set aside.
Add chopped and crumbled sirloin.
Add salt and pepper, dividing the beef into small bites.
Continue cooking until beef is no longer pink, drain off excess fat.
Add the jar of pasta sauce and reheat.
While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium mixing bowl.
Using hand mixer , blend 3 ingredients until well mixed.
Layer 1/2 dough in a baking dish, add cheese mixture and smooth evenly over pasta.
Add the rest of the pasta, followed by the red meat sauce.
Cover the dish with foil and bake for 20 minutes (I spray the oil on my foil so it doesn’t stick).
Removing foil and adding grated cheese on top.
Return to the oven for 10-15 minutes until the cheese is melted.
Rest for 5 minutes before serving.
enjoy!!