OLD-SCHOOL SPAGHETTI
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
sauce
A 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 your OLD-SCHOOL SPAGHETTI.
- CRISPY MILK CROQUETTES
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