Old-school Spaghetti

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A classic comfort food, this Old-school Spaghetti combines hearty rotini pasta, colorful vegetables, and a creamy sauce topped with melted cheese, perfect for feeding a crowd.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Pasta and Sauce

454 grams rotini Use any pasta shape, but rotini holds the sauce well.
794 grams red pasta sauce
1/2 teaspoon kosher salt For the pasta water.

Vegetables

1 medium green bell pepper Chopped.
1 medium onion Chopped.
227 grams sliced mushrooms
1/2 teaspoon black pepper To taste.

Creamy Topping

60 ml sour cream Adds creaminess to the dish.
3/4 liter grated cheese For topping; feel free to use different cheeses.

Cooking Essentials

2 tablespoons butter For sautéing.
2 tablespoons olive oil For sautéing.
1 tablespoon minced garlic For flavor.

Method

Preparation

Cook the rotini in a large pot of salted boiling water until al dente. Drain and set aside.
In a skillet, heat butter and olive oil over medium heat. Add minced garlic, green bell pepper, onion, and mushrooms. Sauté until softened.
Season with kosher salt and black pepper.

Combining Ingredients

Stir in the red pasta sauce and simmer for about 5 minutes.
Add the cooked rotini to the skillet and mix well with the sauce and vegetables.
Stir in sour cream and mix until well combined.

Baking

Transfer to a baking dish and sprinkle grated cheese on top.
Bake in a preheated oven at 350°F (175°C) until the cheese is melted and bubbly.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 5g

Notes

Serve hot from the oven, and it pairs nicely with a simple green salad and garlic bread. For storage, let it cool and store in an airtight container in the refrigerator for up to three days, or freeze for longer storage.

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