Being married for almost 3 years now has made me a lot more interested in cooking. (Probably because I have someone to actually make dinner for regularly. haha) When Josh and I were first marred I struggled to find recipes that we both liked, that were cheap, and tasty. But thanks to Pinterest and a few years behind my belt I’ve finally got a good list of recipes! Ideally, I’d love to share a recipe every Sunday with you but I’ll have to admit I may not meet that goal, but I’m going to try my best! I did alter it a bit to fit our own pasta to sauce ratio, which is pretty sparse. Josh actually thinks it isn’t anything like Spaghettio’s but REALLY likes it, which is saying a lot because he normally isn’t a pasta kinda guy.
Homemade Spaghettio’s | Delish Dish Recipe
Prep Time: 10 min Cook Time: 20 min Servings: 4-8 depending on how much pasta you cook, see notes below.
- 16 oz shell pasta (I used small shell pasta, the originally recipe calls for 8oz of ditalini or other small pasta but I ended up using the full 16oz package since we don’t like our pasta to be swimming in sauce.)
- 2 Tablespoons olive oil
- 2 cloves garlic, pressed (I don’t have a garlic pressed so I just squished it with the back of my knife.)
- Pinch of crushed red pepper flakes
- 15 oz can tomato sauce
- 1 cup water
- 1 Tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 4 Tablespoons unsalted butter, cut into pieces
- 1/4 cup milk (I used skim and it worked well)
- 1 cup shredded cheddar cheese
- Cook pasta according to the package directions. If you’re pasta finishs cooking well before your sauce is done, drain and add a very small amount of oil to the pasta and stir so it doesn’t stick together.
- Meanwhile, heat the olive oil in a medium pot over medium heat.
- Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Don’t over cook garlic as it burns very quickly.
- 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, then turn the heat to low. Simmer at low heat for 10 minutes.
- Stir the shredded cheese into the soup until melted.
- Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine. (If you cooked at 16oz of the pasta the sauce will be not be soupy, a little of this can go a long way.)
Eat and enjoy!
This recipe could easily be used as a frozen meal. I learned that in re-heating the mixed pasta and sauce wasn’t very good so I highly suggest freezing the pasta and sauce separately. If you do this make sure you add a little olive oil to the pasta after its cooked so it doesn’t stick together.
I originally found this recipe here: http://penniesonaplatter.com/2012/07/09/diy-homemade-spaghettios/