Preparation:
1. Begin by bringing a large pot of water to a boil. Add a pinch of kosher salt and the rotini pasta, cooking according to the package instructions until al dente.
2. Meanwhile, grease a 9×12-inch baking dish with 2 tablespoons of butter.
3. In a skillet, heat the olive oil over medium heat. Sauté the diced green pepper, chopped onion, and sliced mushrooms for 3-4 minutes, or until softened.
4. Drain the cooked pasta and set aside.
5. To the skillet, add your choice of chopped and crumbled protein (such as sirloin) if desired. Season with salt and pepper, and cook until no longer pink. Drain any excess fat.
6. Stir in the red pasta sauce and warm through.
Assembling the Dish:
1. In a medium mixing bowl, combine the softened cream cheese, sour cream, and cottage cheese. Using a hand mixer, blend until smooth.
2. Layer half of the cooked pasta in the prepared baking dish. Spread the cheese mixture evenly over the pasta.
3. Add the remaining pasta on top, followed by the meaty red sauce.
4. Cover the dish with foil (lightly greased to prevent sticking) and bake in a preheated oven at 350°F (175°C) for 20 minutes.
5. Remove the foil, sprinkle the additional grated cheese over the top, and return to the oven for another 10-15 minutes, or until the cheese is bubbly and golden.
6. Allow the dish to rest for 5 minutes before serving.
Conclusion:
This old-school spaghetti recipe is more than just a meal; it’s a trip down memory lane. It’s a testament to the timeless appeal of simple, good food that brings people together. So gather your loved ones, serve up a generous helping of this classic dish, and enjoy the warmth and comfort that only a plate of spaghetti can provide
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