Homemade Spaghettio's {Delish Dish Recipe 1} | Denver Wedding Photographer | Vintage Wedding Photographer

Being married for almost 3 years now has made me a lot more interested in cooking. (Probably because I have someone to actually make dinner for regularly. haha) When Josh and I were first marred I struggled to find recipes that we both liked, that were cheap, and tasty. But thanks to Pinterest and a few years behind my belt I've finally got a good list of recipes! Ideally, I'd love to share a recipe every Sunday with you but I'll have to admit I may not meet that goal, but I'm going to try my best!  I did alter it a bit to fit our own pasta to sauce ratio, which is pretty sparse. Josh actually thinks it isn't anything like Spaghettio's but REALLY likes it, which is saying a lot because he normally isn't a pasta kinda guy.

Homemade Spaghettio's | Delish Dish Recipe

Homemade Spaghettio's {Delish Dish Recipe 01} | Denver Wedding Photographer | Vintage Wedding Photorapher
Homemade Spaghettio's {Delish Dish Recipe 01} | Denver Wedding Photographer | Vintage Wedding Photorapher

Prep Time: 10 min Cook Time: 20 min Servings: 4-8 depending on how much pasta you cook, see notes below.

Ingredients

  • 16 oz shell pasta (I used small shell pasta, the originally recipe calls for 8oz of ditalini or other small pasta but I ended up using the full 16oz package since we don't like our pasta to be swimming in sauce.)
  • 2 Tablespoons olive oil
  • 2 cloves garlic, pressed (I don't have a garlic pressed so I just squished it with the back of my knife.)
  • Pinch of crushed red pepper flakes
  • 15 oz can tomato sauce
  • 1 cup water
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated sugar
  • 4 Tablespoons unsalted butter, cut into pieces
  • 1/4 cup milk (I used skim and it worked well)
  • 1 cup shredded cheddar cheese

Directions

  1. Cook pasta according to the package directions. If you're pasta finishs cooking well before your sauce is done, drain and add a very small amount of oil to the pasta and stir so it doesn't stick together.
  2. Meanwhile, heat the olive oil in a medium pot over medium heat.
  3. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Don't over cook garlic as it burns very quickly.
  4. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter. Heat, while stirring, until the butter is melted.
  5. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.
  6. Stir the shredded cheese into the soup until melted.
  7. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine.  (If you cooked at 16oz of the pasta the sauce will be not be soupy, a little of this can go a long way.)

Eat and enjoy!

This recipe could easily be used as a frozen meal. I learned that in re-heating the mixed pasta and sauce wasn't very good so I highly suggest freezing the pasta and sauce separately. If you do this make sure you add a little olive oil  to the pasta after its cooked so it doesn't stick together.

I originally found this recipe here: http://penniesonaplatter.com/2012/07/09/diy-homemade-spaghettios/