Hamburger Helper's more homemade cousin.
. The idea is to separate the two processes that happen when you're cooking pasta: hydration and heat.
Some folks like the pepper and onions cut into chunky strips. I prefer the way small dice melds into the sauce later on.We're cooking in a mixture of olive oil and butter here, for the same reason I do with myHeat up the fats in a large, straight-sided sauté pan. As soon as the butter is melted, it's time to move on.The trick here is to cook the vegetables down slowly so that they melt into the sauce without browning. Over moderate heat, it should take a full 7 minutes.
I tried making this casserole topped a few different ways: grated Parmesan, grated mozzarella, cubed mozzarella—I even went to the extremes, using white American singles to real honest-to-goodness, straight-from-Italy buffalo milk mozzarella.
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