HOMEMADE SPAGHETTIOS

July 6, 2013

When I told my husband I was making spaghettios for dinner, he dropped whatever he was holding and screamed.

Not really, he’s far too manly for that. But that fake story effectively communicates the level of disdain I have for some weird cheap, processed foods like that. Telling David I’d  serve and consume some of it would be quite shocking.

These are a lovely homemade kind, without all the preservatives and junk. If you’re not sold on the convenience factor, whip up and freeze a double batch and reheat on the microwave or stove top.  Now they’re just as convenient the canned stuff when you’re on the move.

Homemade Spaghettios from Rachel Schultz 3

HOMEMADE SPAGHETTIOS
Serves 5-6

16 ounces ditalini pasta
4 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flake
2 tablespoons oregano
30 ounces tomato sauce
1 cup water
1 teaspoon sugar
2 tablespoons butter
3/4 cup milk
2 cups cheddar cheese, shredded
Salt & pepper

Prepare pasta according to package instructions. Heat olive oil, garlic, red pepper flake, and oregano in a skillet over medium heat for 3-4 minutes. Add tomato sauce, water, sugar, butter, and milk to mixture. Stir and simmer on low heat for about 20 minutes. Mix cheese into sauce until melted.

Homemade Spaghettios from Rachel Schultz 2

Season with salt & pepper. Pour sauce over noodles.

4.0 from 1 reviews
homemade spaghettios
 
Author:
Serves: 5-6
Ingredients
  • 16 ounces ditalini pasta
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flake
  • 2 tablespoons oregano
  • 30 ounces tomato sauce
  • 1 cup water
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • ¾ cup milk
  • 2 cups cheddar cheese, shredded
  • Salt & pepper
Instructions
  1. Prepare pasta according to package instructions.
  2. Heat olive oil, garlic, red pepper flake, and oregano in a skillet over medium heat for 3-4 minutes.
  3. Add tomato sauce, water, sugar, butter, and milk to mixture.
  4. Stir and simmer on low heat for about 20 minutes.
  5. Mix cheese into sauce until melted.
  6. Season with salt & pepper.
  7. Pour sauce over noodles.

Adapted from Seeded at the Table.

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Comments

  • This was good. For one person, it made a ton, so it made a lot of leftovers. I used small shells b/c the store didn’t have ditalini, I added a package of frozen meatballs during the 20-minute simmer, and I used Italian seasoning instead of solely oregano. It was well seasoned with a slight kick. The strings of cheese from the pot to the bowl as I scooped out my first serving were sick!

  • Colleen

    Do you think this would be okay to freeze once it is made?

  • Anonymous

    Do you think this would be okay to freeze?

  • abby

    Hi, what kind of tomato sauce did you use? canned? Thank you :)

  • Allison

    Weird question but where is your silverware from?

    • Rachel Schultz

      Bed, Bath & Beyond!

  • Sara

    I feel the same about canned spaghettios. Will not let my hubby or kids eat it. So my hubs had a similar reaction when he saw spaghettios on the menu. It was a hit for the whole gang. Thank you!

    • Rachel Schultz

      Wonderful! You’re welcome :)

  • Amanda Lamb

    Tried this tonight for dinner. Holy mother of ultimate comfort food! Really glad I discovered this before winter!

  • Rachael

    Made this the other night — delicious! So easy, cheap, and a good meatless option for dinner!

  • Jen Schouten

    Thanks for sharing!! I pinned from pinterest and tried tonight! My family loved this! So much healthier than the can version.

    • Rachel Schultz

      So great to hear! Thanks Jen.

  • Solangel

    Ok I just spent the last hour on your blog-and this post won me over! Will definitely try this out!

    • Rachel Schultz

      That’s great! Thanks.

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