Still, I sometimes get a craving. This homemade version certainly hits the spot! A little more time consuming than opening a can and microwaving in a bowl for 3 minutes, but I feel so much better about myself afterwards. Plus, as my son gets older and wants fun foods - this will be a great staple to have in my pocket. They taste so much like the original, and because I know exactly what's in the recipe I don't feel remotely bad about serving it to my family.
You could use any small shaped pasta, but thankfully I have access to a fantastic Italian market near work and my parents that has Anelletti pasta. If I wasn't able to access it I'd use stars or any mini-pasta shapes. Mini bow-ties would be fun!
Homemade Spaghetti-Os/Tomato Noodle Soup
30 oz. tomato sauce
3 cups water
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
8 to 10 oz. dried pasta*
1 cup packed freshly shredded sharp cheddar cheese (about 5 oz.)
2 tablespoons milk
1 tablespoon butter
salt, to taste
In a large pot, stir together the tomato sauce, water, sugar, garlic powder and garlic salt. Bring to a boil
Add pasta and turn down to medium-low heat. Cover partially and simmer, stirring frequently for 15-20 minutes or until the pasta is cooked.
Turn the heat to low and stir in the shredded cheese until melted.
Stir in milk and butter. Taste and add salt if desired. Remove from heat and serve immediately.
Store in a covered container in the fridge for up to 3 days. Reheat in the microwave or over low heat on the stove. You may need to add in a little more water or milk.
*For thicker cuts of noodles you may need to boil longer. I used Anelletti (ring-shaped) pasta, and needed to boil for 20 minutes.
Souce: slightly adapted from Back to the Cutting Board