*Ingredients:
°454 grams of rotini (elbow or spaghetti can be substituted)
°1/2 tsp kosher salt
°2 tablespoons butter
°2 tablespoons olive oil
°1 tablespoon garlic (chopped in pot)
°1 medium green pepper
°1 medium onion (white or yellow)
°227 grams mushrooms, sliced
°1/2 tsp kosher salt
°1/2 tsp black pepper
°A bowl with a capacity of
°1/2 litre containing 3/4 litre grated cheese (mozzarella, Italian or cheddar blend)
°One 60 ml cup of sour cream
°A bowl with a capacity of
°794 grams red pasta sauce
°A bowl with a capacity of
°1/2 litre containing 3/4 litre grated cheese (mozzarella, Italian or cheddar blend)
*Preparation
Using a hand blender or immersion blender, combine 3 ingredients.
Bring the water to a boil, add the salt and pasta and cook as directed.
Use 2 cups of butter and grease a 9 x 12 pan.
Dice the green pepper and onion.
Slice the mushrooms.
Heat 2 cups of garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.
Drain the pasta and set aside.
Add the chopped sirloin and crumble. Season with salt and pepper, dividing the beef into small pieces. Continue cook until the beef is no longer pink, drain excess fat.
Add the pot of pasta sauce and reheat.
While the meat sauce is cooked, add the softened cream cheese, sour cream and cottage cheese in a medium mixing bowl.
Mix 3 ingredients with a hand mixer.
Divide 1/2 of the dough into a baking dish, add the cheese mixture and smooth evenly over the pasta.
Add the remaining pasta, then the red meat sauce.
Cover the dish with aluminum foil and bake for 20 minutes (I spray the oil on my aluminum foil so it doesn’t stick).
Enjoy !
