Old-school Spaghetti
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.
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.
Instructions
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.
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.