I reduced the butter (a lot), added a bit more flavor and changed the cooking time because the 0.66 content was already hot. The mixture comes together quickly if you coordinate what I prefer to use Paul Newman’s Sockarooni Roasted Garlic Pasta Sauce.

* Ingredients :

° 454 grams of roti (can substitute elbow or spaghetti)

° 1/2 teaspoon kosher salt

° 2 tablespoons butter

° 2 tablespoons olive oil

° 1 tablespoon garlic (chopped from jar)

° 1 medium green pepper

° 1 medium onion (white or yellow)

° 227gm mushrooms, sliced

° 1/2 teaspoon kosher salt

° 1/2 teaspoon black peppercapacity bowl

° 1/2 liter contains 3/4 liter grated cheese (mozzarella, Italian mix or cheddar)

° A cup with a capacity of 60 ml contains sour creamcapacity bowl

° 1/2 liter contains 3/4 liter grated cheese (mozzarella, Italian mix or cheddar)

°794g of red pasta saucecapacity bowl

° 1/2 liter contains 3/4 liter grated cheese (mozzarella, Italian mix or cheddar)

* Preparation :

Using a hand mixer or immersion blender, blend 3 ingredients until blended.

Bring water to boil, add salt and pasta and cook as directed.

Use 2 cups butter and grease a 9 x 12 pan.Cut green pepper and onion into cubes.

Cut the mushrooms into slices.Heat 2 cups of garlic oil and saute 3 to 4 minutes over pepper, onion and mushrooms over medium heat.

Drain the pasta and set it aside.Add shredded and shredded sirloin. Add salt and pepper, and break the beef into bite-size pieces. Continue cooking until beef is no longer pink, then drain excess fat.

Add a saucepan of pasta and heat it.While the meat sauce is cooking, add the soft cream cheese, sour cream, and cottage cheese to a medium mixing bowl.

Using a hand mixer or hand mixer, blend 3 ingredients until well combined.

Putting half of dough in baking plate, adding cheese mix & spread equally on pasta.

Add the rest of the pasta, followed by the red meat sauce.

Cover the dish with tin foil and bake for 20 minutes (spray the oil from the tin so it doesn’t stick).

Remove the tin foil and add the grated cheese on top.

Return to the oven for 10-15 minutes until the cheese is well melted.

Rest for 5 minutes before serving.


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