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Wednesday, February 15, 2012

Homemade Spaghetti-Os

 Homemade Spaghetti-Os  }


Homemade Spaghetti-Os



I am a Spaghetti-Os Girl.
I could live off of it. Ok... when I started living on my own I actually did live off Spaghetti-Os, Mac and Cheese and Ramon Noodles.

It's sad. Yes, I am hanging my head in shame.

Plus even though Spaghetti-Os are super cheap, making some things at home are just as cheap and taste so much better. For a couple of dollars I got about 6 heaping cups of Spaghetti-Os :)


As much as I liked canned Spaghetti-Os, I have converted to Homemade Spaghetti-Os. No more canned ones for me. These make not be exactly like the canned ones, but I really like them. Super filling too.

Also, I've noticed a lot of new and differently shaped pastas at the store lately. I'm sure these are pasta shapes that have been around for a long time, and our little city is just now stocking them... or I've been pasta blind for the past 5 years. For these Homemade Spaghetti-Os I used Ditalini Pasta. It was the closest "O" that I could find.



Homemade Spaghetti-Os
Adapted/Inspired from  Back to the Cutting Board's Homemade Spaghetti-Os


Serves 6-8 

What you need:

26 oz can of tomato sauce (I used Hunts Four Cheese Sauce)
3 cups water
1 cup milk
2 cup cheddar cheese
1 tsp. garlic powder
8 oz pasta, uncooked

What to do:


In a large pot mix together the sauce, water and milk. Bring to a boil. 


Once it reaches a bowl, stir in the cheese and turn it down to a simmer. Continue to stir until the cheese is melted. 


Add in the garlic and stir. 


Pour in the uncooked pasta. Simmer on low for 20 minutes. Stir occasionally during the first 5-6 minutes to prevent the pasta from sticking to the bottom of the pan.  


Check the pasta after 20 minutes, if it's not as soft as you'd like cook it a little longer. Sauce will thicken even more over time. 


Homemade Spaghetti-Os




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