Old-school spaghetti

Use an immersion blender or hand blender Mix 3 ingredients.

Bring water to a boil, add salt and pasta, and cook according to instructions.

Use 2 cups of butter and grease a 9 x 12 inch pan.

Dice the green bell pepper and onion.

Slice the mushrooms.

Heat 2 cups of garlic oil and sauté the bell pepper, onion, and mushrooms over medium heat for 3–4 minutes.

Drain the pasta and set aside.

Add the chopped and crumbled sirloin steak. Add salt and pepper and break the beef into small pieces. Continue cooking until the beef is no longer pink, draining any excess fat.

Add the jar of pasta sauce and return to heat.

While the meat sauce is cooking, combine the softened cream cheese, sour cream, and cottage cheese in a medium mixing bowl.

Using a hand mixer, mix the 3 ingredients well.

Pour half of the batter into a baking dish, add the cheese mixture, and spread evenly over the pasta.

Add the remaining pasta, followed by the red meat sauce.

Cover the dish with aluminum foil and bake for 20 minutes (I spray the foil with oil to prevent sticking).

Remove the foil and sprinkle with grated cheese.

Return to the oven for another 10–15 minutes, until the cheese is melted.

Let stand for 5 minutes before serving.