Toddler Tuesdays: Homemade Spaghetti-Os

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. I was a strange child.

Now as a mother I really try to put the best of ingredients in Landon as possible. Will he eat a can of Spaghetti-Os as a kid? Yes. I'm sure he will. Does he eat boxed macaroni and cheese? Sure, sometimes. But when I can I do try to make as much from scratch as possible. This recipe jumped out to me because I just loved the idea of recreating a childhood classic for my son. Plus I'm a sucker for fun shaped pasta, and seriously- what's more fun than these rings?? The night I made this for Landon he was in one of those "I'm not eating anything, not my favorite foods, not my milk, and certainly not this new food you're peddling" moods. So he ate three bites, moaned in a happy way, then put up the iron-gate-of-gridlock that all toddlers know how to do. You know... the hand up, pushing you away as you bring the spoon towards them, accompanied by frantic head shakes? I'm sure you know the act. John however seized the opportunity to "model" good eating for Landon and ate a huge bowl of this for dinner.

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

Ingredients:
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

Directions:
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.