Ingredients:

454 grams of elbow or spaghetti rotini
One-half tsp kosher salt and two tbsp butter
Two tsp olive oil
one tablespoon of finely chopped garlic
One medium onion, either white or yellow; one medium bell pepper, green
227 grams of chopped mushrooms
half a teaspoon of pepper, black
Half a teaspoon of kosher salt
3/4 cup grated cheese (cheddar, mozzarella, or Italian blend)
60 milliliters of sour cream
Red pasta sauce, 794 grams

Getting Ready

Shall we begin this gastronomic adventure now? We’re going to get into the craft of creating Old-school Spaghetti, so grab an apron and embrace your inner Italian nonna. But fear not—replicating this traditional meal doesn’t require a time machine. Simply follow these instructions, and voilà!

Mix the ingredients together.

First things first: assemble all of the components. See them as a little symphony that has yet to develop into a well-known tune. Mix those fragrant herbs and spices with a baton, much like a musician would—quickly and precisely.

Prepare Pasta

It’s time to add your favorite spaghetti to some boiling water. Keep in mind the adage that “a watched pot never boils,” so enjoy the suspense, take a breather, and perhaps even grab an espresso. Cook the pasta until it’s al dente, which is our preferred texture—firm but tender!

Get the baking dish ready.

Then take out a baking dish. This is going to be the phase where everything magical occurs. Imagine it as the magnificent arena for your pasta creation. Grease it up a bit to prevent the dramatic stick-to-the-bottom moment and let’s make it a respectable venue.

Get the veggies ready.

Now, cut up those colorful veggies like a pro while avoiding those tears. You’re cooking spaghetti, not some onion-induced sob tale, for heaven’s sake. Cut them up and put them aside since they will soon be in the spotlight.