Description
Homemade spaghettiOs when you could just open a can? No, we’re not out of our minds. One rich, cheesy bite, and you’ll get it.
Ingredients
Scale
- 2 tablespoons tomato paste
- 4 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ⅓ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 (8-ounce) can tomato sauce
- 2 cups chicken stock
- 2 cups anellini pasta rings
- ¼ cup heavy cream (optional)
- ¼ cup grated Parmesan, plus more for serving (optional)
Instructions
- Step: In a large pot, combine the tomato paste, butter, Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook over medium heat until the butter is melted, 4-5 minutes.
- Step: Increase the heat to high. Stir in the tomato sauce, stock, and 2 cups water until fully incorporated, then bring to a boil. Once the sauce is boiling, stir in the pasta. Reduce the heat to medium and cook, stirring often, until the pasta is tender and the sauce has thickened, about 15 to 20 minutes.
- Step: Stir in the heavy cream and Parmesan if using.
- Step: Divide among 4 bowls. Serve topped with more parmesan if desired.
Notes
If the sauce has thickened before the pasta is tender, stir in more water ½ cup at a time, and cook, stirring occasionally, until the pasta is tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Kid-Friendly
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 551 kcal
- Sugar: 9 g
- Sodium: 1098 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 91 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 31 mg
Keywords: homemade spaghettios, kid-friendly dinner, anellini pasta, comfort food