When I was little I would eat Spaghetti-Os as often as my parents would let me. I could eat them for lunch and dinner, it didn’t really matter what time it was I loved Spaghetti-Os. I remember the orange stain it would leave in my school thermos, because I would eat them so much it would never come clean.
Of course, this was long before everyone started to become conscious of the ingredients in their foods and what they fed their kids. My mom still questions my almost all organic purchases and whole food ingredients when I make meals for the kids these days. She could be right because I would eat this stuff as much as I could and it didn’t seem to harm me? ... or did it? :/
While shopping at our favorite local market that just happens to be Italian, I came across the Anellini pasta and immediately knew what I wanted to make with them…well, two things; first the Spaghetti O’s and secondly I was going to make a chicken broth soup with these bad boys.
Did you know that these wonderful little circles of yumminess were first introduced back in 1965? And they were marketed to parents as “less messy” than spaghetti. More than 150 million cans of SpaghettiOs are sold each year! Just a quick glance at the ingredient list and it makes you wonder how this is called “food”.
The great thing is that not only is this recipe easy to whip together but its made with items you have on hand in the pantry!
I hope you enjoy!
| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Servings
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- 1 15oz No-Salt-Added Tomato Sauce
- 3 tsp Butter You can use butter spread (such as earth balance)
- 1/2 tsp Onion Powder
- 1/4 tsp Paprika
- 1 tsp Salt
- 4 tbsp Grated Parmesan
- 2 tbsp Milk
- 1 tbsp Agave or any sweetener of choice
- 2 cup uncooked Anellini pasta if using small pasta, only use 1 cup
Ingredients
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- In a small saucepan, stir together all ingredients except the pasta. Bring to a boil, then lower and cook on low until the butter melts completely. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, throw in the pasta and cook until desired texture is reached. Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to combine. Serve. Before reheating any leftovers, stir and add a little milk of choice if needed.