For toddlers... and those of us who just like to eat like one!
I am so excited to bring this recipe to you! Like, unnaturally excited. You see, growing up I loved Spaghetti-Os. I didn't like soup (I was a miserable eater as a child) but I liked to pretend I did. For some reason I equated enjoying soup with being very worldly and mature. I would sit and eat my Spaghetti-Os and in my head ran a monologue about my "tomato soup" and how cultured I was.
Did it taste exactly like the canned version? No. Was it very good? Yes! The cheddar cheese has a subtle effect on the taste, but that seems to be very key to accomplishing that Spaghetti-O flavor. The only thing I missed was the variety of sized noodles- I used to get irrationally excited when I'd get a large O stuffed perfectly with a middle O and a mini O in the center.
Source: Coffee and Cannolis
29 oz. can tomato sauce
3 cups water
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
8 to 10 oz. dried pasta
1 cup packed freshly shredded sharp cheddar cheese
2 tablespoons milk
1 tablespoon butter
salt, to taste
1-In a large pot, stir together the tomato sauce, water, sugar, garlic powder and garlic salt. Bring to a boil
2- Add pasta and turn down to medium-low heat. Cover partially and simmer, stirring frequently for 15-20 minutes or until the pasta is cooked.
3-Turn the heat to low and stir in the shredded cheese until melted.
4-Stir in milk and butter. Taste and add salt if desired. Remove from heat and serve immediately.
5-Store in a covered container in the fridge for up to 3 days. Reheat in the microwave or over low heat on the stove. You may need to add in a little more water or milk.
6- If preparing for freezer-ready meals, pour cooled Spaghetti-Os into flexible silicone muffin tray. Freeze. Pop frozen "pasta cubes" out and place in a freezer bag. Keep frozen until serving.