*Ingredients:
° 454 grams of rotini (elbow or spaghetti can be substituted)
°1/2 teaspoon kosher salt
°2 tablespoons of butter
°2 tablespoons of olive oil
°1 tablespoon of garlic (minced from the jar)
°1 medium green pepper
°1 onion (white or yellow)
°227 grams of mushrooms, sliced
°1/2 teaspoon kosher salt
°1/2 teaspoon of black pepper
°A bowl with a capacity of
°1/2 liter containing 3/4 liter of grated cheese (Mozzarella, Italian Blend or Cheddar)
A c with of 60 ml containing sour cream
°A bowl with a capacity of
°794 g red pasta sauce
A bowl with of
°1/2 liter containing 3/4 liter of grated cheese (Mozzarella, Italian Blend or Cheddar)
*Preparation
Use a hand blender or immersion blender, mix 3 ingredients to blended.
Bring water to boil, adding salt & pasta & cooking accorde to methods.
Use 2 cups of butter and grease a 9 x 12 pan.
Chop green pepper and onion.
Slice the mushrooms.
Heat 2 cups of garlic oil and sauté the peppers, onions and mushrooms over medium heat for 3-4 minutes.
Drain the pasta and set aside.
Add the chopped and crumbled sirloin. Season with salt and pepper, dividing the beef into small bite-size pieces. Continue cooking until beef is no longer pink, drain excess fat.
Adding jar of pasta sauce & reheat.
While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium bowl.
Using a hand blender, blend 3 ingredients until well blended.
Spread 1/2 dough in baking dish, add cheese mixture and smooth evenly over pasta.
Adding rest of the pasta, follow by red meat sauce.
Cover the dish with foil and bake for 20 minutes (I spray oil on my foil so it doesn't stick).
Remove foil and add grated cheese on top.
Returning to the oven for 10-15 mn
Rest 5 minutes before serving.
Enjoy !
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