MILLION DOLLAR ITALIAN CASSEROLE

Similar to Million Dollar Spaghetti on FB and Pinterest. I reduced the butter (a lot), added a little more flavor, and altered the baking time since 2/3 content was already hot. Recipe goes together quickly if you coordinate the boiling, sauteing, mixing, etc. I prefer to use Paul Newman's Sockarooni or Roasted Garlic Pasta Sauce

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 16  ounces rotini pasta (elbow or spaghetti may be substituted)
• 1  tablespoon salt
• 2  tablespoons butter
• 2  tablespoons olive oil
• 1  tablespoon garlic (minced from jar)
• 1  medium green bell pepper (optional)
• 1  medium onion (white or yellow) (optional)
• 8  ounces mushrooms, sliced (optional)
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1 -8  ounce cream cheese (room temperature)
• 1⁄4 cup sour cream
• 8  ounces cottage cheese
• 28  ounces  red pasta sauce
• 2 -3  cups  grated cheese (Mozzarella, Italian Blend, or Cheddar)

Directions

1. Preheat oven to 350 degrees.
2. Bring water to boil, add salt and pasta and cook per directions.
3. Use 2 T of butter and grease a 9 x 12 baking dish.
4. Dice green pepper and onion.
5. Slice mushrooms.
6. Heat 2 T of garlic oil and saute on medium heat bell pepper, onion, and mushrooms 3-4 minutes.
7. Drain pasta and set aside.
8. Add ground sirloin, crumbling as you add. Add salt & pepper, breaking up beef into small bites. Remain cooking until beef is no longer pink, drain excess gease.
9. Add jar of pasta sauce and heat through.
10. While meat sauce is cooking, add softened cream cheese, sour cream, and cottage cheese to a medium size mixing bowl.
11. Using a hand mixer or immersion blender, mix 3 ingredients until well blended.
12. Layer 1/2 pasta into baking dish, add blended cheese mixture and smooth evenly over pasta.
13. Evenly add remaining pasta followed by red meat sauce.
14. Cover dish with foil and bake 20 minutes. (I spray oil my foil so it doesn't stick).
15. Remove foil and add grated cheese on top.
16. Return to oven for 10-15 minutes until cheese has melted well.
17. Rest for 5 minutes before serving.