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Old-school Spaghetti

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A classic comfort food, Old-school spaghetti is hearty, cheesy, and perfect for family meals. It's a flavorful dish that combines pasta with colorful vegetables and creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 454 grams rotini
  • 1/2 teaspoon kosher salt
  • 794 grams red pasta sauce
Vegetable and Flavor Base Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 medium green bell pepper
  • 1 medium onion
  • 227 grams sliced mushrooms
  • 1/2 teaspoon black pepper
Cheese and Cream Ingredients
  • 3/4 liter grated cheese
  • 60 ml sour cream
  • 3/4 liter grated cheese

Method
 

Preparation
  1. Cook the rotini in a large pot of salted boiling water until al dente. Drain and set aside.
  2. In a skillet, heat butter and olive oil over medium heat. Add minced garlic, green bell pepper, onion, and mushrooms. Sauté until softened.
  3. Season with kosher salt and black pepper.
Cooking
  1. Stir in the red pasta sauce and simmer for about 5 minutes.
  2. Add the cooked rotini to the skillet and mix well with the sauce and vegetables.
  3. Stir in sour cream and mix until well combined.
  4. Transfer to a baking dish and sprinkle grated cheese on top.
  5. Bake in a preheated oven at 350°F (175°C) until the cheese is melted and bubbly.
Serving
  1. Serve Old-school spaghetti hot from the oven, making sure each serving gets some of the cheesy topping. It pairs nicely with a simple green salad and garlic bread.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 700mgFiber: 3gSugar: 5g

Notes

Use fresh vegetables for better flavor. Don’t skip the sour cream; it adds a nice creaminess. Feel free to experiment with different cheeses based on what you have on hand. To store, let it cool completely, then place it in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
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