Total Time
30mins
Prep 10 mins
Cook 20 mins

This is from the Sterling Inn in Sterling Heights, Michigan.

Ingredients Nutrition

Directions

  1. In nonstick 12-inch skillet, melt butter over medium heat. Add onion, pepper, and garlic, and cook until vegetables are tender, stirring occasionally.
  2. Stir in flour; cook 1 minute. Stir in milk, cream, and salt; heat to boiling over medium-high heat.
  3. Stir in spaghetti sauce and cook over medium heat 10 minutes; stirring occasionally.
  4. Meanwhile, heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  5. Drain pasta well; return to saucepot. Add sauce, Parmesan, and basil, toss well to coat pasta.

Reviews

(3)
Most Helpful

I have been making this recipe for my family and friends for years! I found it in a magazine as a newlywed loved how foul proof it was. NOW as a busy mom it is still our go to. My 7 year old and one year old eat it up! You can make it with all kind of past (if you don't have bow tie) and I like to DOUBLE it and freeze some for really busy days. It saves well if you need to make it early. A few tips: Chop the onions very very small (kids will never know they are there). I buy the ring banana peppers (they are already seeded, and NOT HOT at all). They add a great depth of flavor. The flour step is very importuned, but the basil and the whole milk (if you only have 2%) is not. It still tastes the same. LAST, I do not toss the pasta and sauce. I just add it on top when ready to serve. Hope you like enjoy this and it is a hit for all. :)

Erica S. September 19, 2013

My daughter-in-law made this for my son's birthday dinner last night and it was wonderful. They had this dish at the Sterling Inn as one of the dishes for their wedding and everyone loved it! She also added pine nuts and red, yellow and orange peppers that she had precooked. Then she added some cayenne pepper for some heat and wow! It was great! Give it a try, well worth the time and effort!

Donna (Grandmereb) September 16, 2011

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