Ut-oh, Spaghettios!

Lived on these as a kid. Who knew I could make them! Lotsa recipes out there for the homemade kind, so I studied 4 or 5 options and came up with this. it’s still a work in progress, but the kids LOVED them. So for that, I am calling it a success!

Thought: Obviously for it to be spaghettio’s, the pasta needs to be the round, circle rings, anelletti is the shape name. You can find that in specialty stores, or order on-line, but keep in mind, if it says to par-cook for 3 minutes and they will finish cooking in whatever you’re baking, this is NOT the case for this pasta! I cooked them for 18-20 minutes on the stovetop. Be sure they are soft before continuing with the sauce!

Ingredients:

• 1 lb circle-shaped pasta

• 2 tbls butter

• 2.5 cups of tomato sauce (i tried seasoned, next time i will try plain)

• 1/4 cup of whole milk (i added 1/8 cup of heavy cream, too)

• 1/2 tsp garlic powder, 1/4 tsp onion powder

• 1/2 tsp kosher salt, 1/4 tsp sugar

• 1/8 cup of grated parmesan, if you want

Instructions:

Cook the pasta (completely!). While it’s draining, put the butter into the pot and let it melt. After it’s melted, add the sauce, milk/heavy cream, and seasonings to the pot and stir. Add back in the pasta. Taste for additional seasonings, add parm if you’re using it.

The next day, the pasta will have absorbed all the sauce and they will be dry. Have some extra sauce or milk or whatever so they are creamy again! Made with love.