True confession. I L*O*V*E Spaghettios. They are one of my guilty pleasures. I keep this under control by only allowing myself to buy this sodium and sugar laden childhood treat when I have coupons. But then I realized, I know how to cook. I don’t need no stickin’ coupons! I can make my very own Spaghettios right at home!
1 can tomato sauce – low sodium is preferred
2 tbsp butter
2 tbsp milk
1/2 cup shredded cheese of choice – I used Wegman’s Shredded Mexican cheeses
1 clove garlic, crushed
2 tbsp grated parmesan
1/2 of a 1 lb box of tiny pasta, cooked – I used pasta rings, naturally
1. Start cooking the pasta.
2. In another saucepan, on medium heat, combine all the other ingredients and heat until all the cheese has melted. You’ll want to stir this while it’s heating so the cheese melts through evenly.
3. When the pasta is done, drain and pour into pan with sauce.
I could not have been happier with my finished product. My Faithful Assistant was also happy with it, and he doesn’t like Spaghettios or anything resembling tomato sauce on anything.
I am totally the kind of mom who would puree other veggies and add them to the tomato sauce, but in very small quantities. Think 1/4 cup total. Carrots would be good, because they would add some sweetness you might be missing from not adding HIGH FRUCTOSE CORN SYRUP to your food. (Really, Campbells?) And I would absolutely add some cut up hotdogs into them.
I could have easily doubled the recipe, but I wanted to start off with a small amount because I wasn’t sure if anyone else would like them. Now that I know, I’ll make more next time for lunch through the week.