Recipe for the keeping...Toddler Spaghetti's O's

DIY Homemade Spaghettio’s

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 adult servings, 6-8 child servings

• 8 oz ditalini pasta (or other small pasta)
• 2 Tablespoons olive oil
• 2 cloves garlic, pressed
• 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
• 1 cup shredded cheddar cheese

Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).

Meanwhile, heat the olive oil in a Dutch oven or large saute' pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter. Heat, while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.

Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine. (I don't like mine extremely soupy, so usually have about 1/3 cup of the sauce leftover.)

Extra Touch: I had made a big pot of roasted veggies for Christmas of butternut squash, carrots, cauliflower, brussels sprouts, and sweet potatoes. I tried feeding the boys this a few times, they will not having it. So I decided to add them to this dish to add a punch of nutrition to the dish. I mashed them up and put them right into the tomato sauce. I added a little extra italian seasoning to cover up the cauliflower taste. Again, this a trick for my 12 yr old nephew and the twins that worked.

I took the whole box of pasta and doubled the recipe for freezing or future meals for the toddlers. Dad is soon going to be home during the day with them,so this is going to be perfect for him to feed for lunch.

The entire dish fed by family of 5 for dinner, and there was 4x16 oz containers for leftovers. The dish was made for around $5 total. I call that a great deal for a family on a budget. 

Credit for Recipe Link