*Ingredients: *Old-school spaghetti*

454 g rotini (elbow or spaghetti can be used instead)
°1/2 teaspoon kosher salt °2 tablespoons butter °2 tablespoons olive oil °1 tablespoon garlic (jar minced) °1 medium green bell pepper °1 medium onion (white or yellow)
°227 grams sliced mushrooms °1/2 teaspoon kosher salt °1/2 teaspoon black pepper °1/2 liter containing 3/4 liter containing shredded cheese (Mozzarella, Italian Blend, or Cheddar)
Sour cream in a cup with a capacity of 60 ml
°A bowl that holds °794 grams of red pasta sauce
A bowl with a capacity of °1/2 liter and 3/4 liter of shredded cheese (Mozzarella, Italian Blend, or Cheddar).

Blend the first three ingredients together with a hand blender or immersion blender until smooth.
Bring water to a boil, add salt, and cook pasta according to package directions.
Grease a 9 x 12 pan with 2 cups butter.
Green pepper and onion should be diced.
Cut the mushrooms into slices.
Sauté peppers, onions, and mushrooms in 2 cups garlic oil for 3-4 minutes over medium heat.
Drain and set aside the pasta.
Stir in the chopped and crumbled sirloin. Season with salt and pepper, then divide the beef into little chunks. Cook until the steak is no longer pink, then drain any extra fat.
Reheat the pasta sauce in the jar.
In a medium mixing bowl, combine the softened cream cheese, sour cream, and cottage cheese while the meat sauce boils.
Blend the first three ingredients with a hand mixer until fully combined.
In a baking dish, layer 1/2 of the dough, then top with the cheese mixture and smooth evenly over the pasta.
Add the remaining pasta, then the red meat sauce.
Cover the dish with foil and bake for 20 minutes (I spray my foil with oil to keep it from sticking).
Remove the foil and sprinkle with shredded cheese on top.
Return to the oven for another 10-15 minutes, or until the cheese melts.
Allow for a 5-minute rest before serving.