Last year I started a new series of recipes: I remade some of the dishes from our childhood. Maybe I added more veggies, or took out the trans-fats, or maybe I just made a more wholesome homemade version. My latest one, Homemade Spaghettios recipe!
I’ve eaten my fair share of cans of Spaghetti-Os. In fact, if my husband was on business travel and I was left to my own devices, I simply would’ve eaten a can every night. Sure, I love the taste of ’em. But, it’s more that I’m just super lazy when it come to cooking for and feeding myself. If I didn’t have someone to cook for, I’d eat pretty badly. And, when I talk about cooking for someone, that includes you, the lovely readers of my blog. It’s good for me to have people to cook for; it helps me eat better!
At this point in my life I haven’t opened a can in many years. I can’t even remember the last time I had the real thing. But, I’ve been making a homemade version of Spaghettios for a while now. I often make this for lunches; it’s so much fun to get some Spaghettios in your lunch!
This recipe originates from America’s Test Kitchen (who I love!), but I found it through Tracey’s Culinary Adventures. I like that the recipe is loaded with veggies. And honestly, it tastes so much fresher and less sweet than the canned stuff. I wouldn’t try putting this in front of your kids and asking them not to notice the difference, because this one is just really so much tastier.
Some of my other childhood favorites:
Homemade Spaghettios Recipe
- 1 tablespoon olive oil or other light-tasting oil
- 1 onion coarsely chopped
- 1 carrot peeled and chopped
- 1 small celery rib coarsely chopped
- ½ teaspoon garlic powder
- 2 ½ cups low-sodium veggie broth homemade preferred
- 1 28-ounce can diced tomatoes, undrained
- 4 ounces about 1 cup ditalini pasta (or other small shape)
- Set a large Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrot, and celery. Cook until the onion is softened, about 5 minutes. Add garlic powder, broth, and tomatoes, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Continue cooking for 15-20 minutes, or until the carrot is softened.
- Turn off the heat under the pot, and carefully puree the hot soup in two batches in a blender.
- Set the soup back over medium heat, and return to a simmer. Add the pasta and continue simmering for 12-15 minutes, or until the pasta is cooked. Season to taste with salt and pepper, and garnish with Parmesan cheese if desired.
Can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months. Gently reheat over medium-low heat.
Adapted from Tracey's Culinary Adventures