This version of Homemade Spaghetti O’s is always a hit with the entire family. Pasta rings coated with a sweet homemade sauce, the kids will never guess it didn’t come from a can.
All of my boys love any combination of pasta and pasta sauce.
Like thousands of children before them, and after, they developed an instantaneous love of all things Chef Boyarde or that same canned style.
Ravioli, Spaghetti-O’s, Beefaroni…if it had pasta, sauce, and required a can opener they were all about it.
However, things like that are not factored into my budget.
Instead, they’re the kind of things Nanni keeps stocked in the pantry just for lunches for the boys when they visit.
When I found a recipe for a homemade version, for literally pennies per serving, I knew my kids would never forgive me if they found out I hadn’t tested it out.
Just a heads up, this recipe will make a lot.
We’re talking 8-10 adult servings, depending on how generous your helpings are. However, I split the finished product in two, and the second meal went in the freezer.
These Homemade Spaghetti O’s froze and defrosted beautifully, tasting just as delicious after a quick warm-up on the stove.
These wholesome Homemade Spaghetti O’s will have your kids counting down the minutes until dinner, and even looking forward to reheated leftovers the next day. Don’t be surprised when they speak to the kid in you as well.
A wholesome version of a much loved favorite children's pasta.
- 1 lb ditalini pasta
- 4 tbsp olive oil
- 4 cloves garlic, minced
- pinch of crushed red pepper flakes
- 2 15 oz cans of tomato sauce
- 2 cups water
- 1 tsp salt
- 2 tbsp tomato paste
- 1/2 tsp crushed black pepper
- 1 tsp sugar
- 8 tbsp unsalted butter, cubed
- 1/2 cup milk
- 2 cups shredded cheddar
Cook pasta in a large pot of salted boiling water until al dente.
While the pasta is cooking, heat olive oil in a Dutch Oven over medium heat. Add the garlic and red pepper flakes, cooking just until fragrant.
Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar, and butter. Heat while stirring until the butter is melted.
Slowly stir in the milk, and turn down the heat to low, simmering for about ten minutes. Stir the shredded cheese into the 'soup' until melted.
Drain the pasta and transfer to a large bowl.
Pour the sauce over the pasta, then stir to combine making sure all of the pasta is evenly coated.
Serve, enjoy, and remember to freeze any leftovers to enjoy again for another meal.
recipe adapted from Seeded At The Table
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Pictures Updated 4/12/17