Ingredients I can’t pronounce scare me. Don’t get me wrong, I am not an uptight person that has not had my share of processed foods. I can remember in my early twenties jars of spaghetti o’s in my pantry and I also remember eating them when I was young. As I get older and I am more conscience of the foods I consume and more importantly the food I bring to the table for my kids I read the labels of all the foods I put in my grocery cart.
My kids have become picky eaters. I am hoping this is just a phase. I have cooked and made all their foods since they started eating solids. Back then, they would eat whatever I put in front of them. I thought I was one of the lucky ones, until they turned two. Now they think they can pick and chose what they eat. They would much rather eat grapes, cheese and yogurt all day instead of what I make for dinner. I guess I shouldn’t complain since they are not begging for unhealthy foods. But that is the problem. I made burrito bowls for dinner, they just eat the guacamole. And I think they have consumed more grilled cheese sandwiches I dare to admit. So I am always looking for new and creative ways to give them healthy and nutritious meals that are quick to prepare and don’t come from a can, sorry Spaghetti O’s.
What kid doesn’t love Spaghetti O’s? Actually who doesn’t love Spaghetti O’s? If they can make it in a factory and scoop it in a can, it can be made at home as well. They funny thing is, Homemade Spaghetti O’s are incredibly easy to make. There is no secret ingredient, just a secret ingredient they put in the cans that make consumers want to buy more. But the only secret ingredient I can find in the canned version is extra additives I honestly don’t want my kids to eat. Trust me, once you try these you’ll see how similar these taste to the canned version, and probably like Homemade Spaghetti O’s better.
- 8 ounce pasta rings, cooked
- 16 ounce tomato sauce
- 2 tablespoons tomato paste
- 1 cup 2% milk
- 1 tablespoon grated Parmesan cheese
- Pinch of salt to taste
- Add tomato sauce and paste to a medium saucepan and cook over medium heat until heated through.
- Reduce heat to a low simmer and slowly whisk in milk and cheese. Cook stirring occasionally until cheese is dissolved.
- Stir in cooked pasta rings and toss to coat. Season with salt to taste.
- Serve warm.
To avoid milk curdling, use at least 2% milk or whole milk. Reduce heat to low before slowly whisking in milk.