Ingredients:
- 454 grams rotini (or elbow/spaghetti)
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium green bell pepper
- 1 medium onion (white or yellow)
- 227 grams sliced mushrooms
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 3/4 cup grated cheese (Mozzarella, Italian Blend, or Cheddar)
- 60 ml sour cream
- 794 grams red pasta sauce
Preparation
Blend Ingredients
- Use a hand blender or immersion blender to blend 3 ingredients until smooth.
Cook Pasta
- Boil water, add salt and pasta, and cook according to instructions. Drain and set aside.
Prepare Baking Dish
- Grease a 9 x 12 pan with 2 tablespoons of butter.
Prep Vegetables
- Dice the green pepper and onion.
- Slice the mushrooms.
Sauté Vegetables
- Heat 2 tablespoons of olive oil in a pan.
- Sauté peppers, onions, and mushrooms over medium heat for 3-4 minutes.
Cook Beef
- Add chopped and crumbled sirloin to the pan.
- Season with salt and pepper, breaking the beef into small pieces.
- Cook until the beef is no longer pink, then drain excess fat.
- Add the jar of pasta sauce and reheat.
Mix Cheese
- In a medium mixing bowl, combine softened cream cheese, sour cream, and cottage cheese.
- Blend with a hand mixer until well mixed.
Assemble Dish
- Layer half of the pasta in the greased baking dish.
- Add the cheese mixture and smooth it evenly over the pasta.
- Add the remaining pasta and top with the meat sauce.
Bake
- Cover the dish with foil, spraying the foil with oil to prevent sticking.
- Bake for 20 minutes.
- Remove foil, add grated cheese on top, and return to the oven for 10-15 minutes until the cheese melts.
Serve
- Let the dish rest for 5 minutes before serving.
