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.