Homemade Spaghetti-Os – a homemade version of the childhood favorite. Pasta in creamy, cheesy tomato sauce. Only 6 ingredients and so easy!
The problem with summer- I mean, besides the 3 year old creating giant mud puddles in the backyard and then rolling around in them in the 5 minutes it takes me to do dishes – is that my kids start asking for lunch at 9:30.
Which is usually about an hour after they eat breakfast.
The amount of food we’re currently going through is blowing my mind. I’ve been to the grocery store 5 times in the last week.
So I’ve been trying to come up with easy lunch options that don’t include an entire loaf of bread and half a jar of peanut butter.
They love canned pasta. You know, ravioli, spaghetti-os, macaroni and beef, stuff like that. Who can blame them? I’d eat that stuff if I could.
But c’mon, I have 3 boys. If I split a can of spaghetti-os between the 3 of them, they’d laugh at me and ask where the rest is.
I’ve made these Homemade Spaghetti-Os twice now and both times, we’ve got two lunches out of each batch.
- Tomato sauce
- Cheddar cheese
- Garlic Powder
- Pasta rings – you can use any small pasta shape if you can’t find the rings
How To Make Homemade Spaghetti-Os
- Bring tomato sauce, water, and milk to a boil in a large stock pot
- Add cheese and garlic powder
- Lower to a simmer and stir until cheese has melted
- Pour in the pasta
- Cook for 20 minutes on a low simmer, stirring occasionally to make sure pasta isn’t sticking, until pasta is al dente
How Long Are Homemade Spaghetti-O’s Good For
Spaghetti-Os will be good in the fridge for up to 3 – 4 days. Make sure to store them in an airtight container!
You can reheat them in the microwave or on the stovetop.
More Easy Pasta Recipes
- One Pan Pizza Pasta
- Garlic Butter Noodles with Scallion and Sambal
- Bacon Tortellini Bake
- Pasta Fagioli
- Chicken Parmesan Baked Pasta
- Spicy Bacon Ranch Pasta
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- 29 ounce can tomato sauce
- 3 cups water
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 8 ounces small pasta
- Bring tomato sauce, water, and milk to boil in a large stock pot. Add cheese and garlic powder; lower to a simmer and stir until the cheese has melted.
- Pour in the pasta; cook for 20 minutes on a low simmer. Stir occasionally to make sure the pasta isn't sticking.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 974mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 14g