Ingredients:
- 454 grams rotini (or substitute with elbow macaroni or spaghetti)
- 1 teaspoon kosher salt (divided)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic (from a jar)
- 1 medium green bell pepper, diced
- 1 medium onion (white or yellow), diced
- 227 grams mushrooms, sliced
- 1/2 teaspoon black pepper
- 794 grams red pasta sauce
- 450 grams ground sirloin
- 1 cup (240 ml) sour cream
- 3 cups (360 grams) shredded cheese (Mozzarella, Italian Blend, or Cheddar, divided)
Instructions:
1. Preheat Oven & Cook Pasta: Preheat oven to 350°F (175°C). Boil a large pot of salted water, add pasta, and cook according to package instructions. Drain and set aside.
2. Sauté Vegetables: In a large skillet, heat butter and olive oil over medium heat. Add diced bell pepper, onion, and mushrooms. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
3. Cook Ground Sirloin: Add ground sirloin to the skillet, breaking it into small crumbles. Season with 1/2 teaspoon kosher salt and black pepper. Cook until no longer pink, then drain excess fat.
4. Prepare Cheese Mixture: In a medium bowl, combine sour cream and 2 cups shredded cheese. Mix until well blended.
5. Assemble Casserole: In a greased 9×13-inch baking dish, layer half of the cooked pasta. Spread the cheese mixture evenly over the pasta. Add the remaining pasta and top with the cooked sirloin and pasta sauce mixture.
6. Bake to Perfection: Cover the dish with foil (sprayed with oil to prevent sticking) and bake for 20 minutes. Remove foil, sprinkle with remaining 1 cup shredded cheese, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
7. Rest & Serve: Let the casserole rest for 5 minutes before serving. Enjoy this classic, hearty comfort food!
