Homemade Spaghettios

This quick and easy recipe for homemade Spaghettios can be made in under 30-minutes and is sure to please your family. Lower in sugar than traditional spaghettios, this wholesome dish is a great lunch or snack and can be made gluten-free by swapping out the pasta for gluten-free pasta.

Course Dinner, lunch

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 333

Author Ronda Eagle | Kitchen Dreaming

Ingredients

15 oz tomato sauce
2 tbsp milk or water
1/2 tsp onion powder , more or less to taste
1/2 tsp garlic powder , more or less to taste
3/4 tsp kosher salt , more or less to taste
2 tsp butter
2 tbsp sugar or other sweetener like agave , Stevia or honey [See Note 1]
1 cup uncooked Anelli Siciliani pasta , or mini shells or elbows if rings are not available.
1 cup organic mini meatballs, thawed optional, (we buy these at Target freezer section)

Instructions

In a small saucepan, add together all ingredients except the pasta then bring to a boil, over medium-high heat.
Reduce to a simmer and cook on low until the butter melts completely.
Meanwhile, bring a medium pot of salted water to a boil. Once boiling, add the pasta and cook until desired texture is reached remembering that the pasta will further soften as it absorbs the sauce.
Drain pasta extra well and pour into the sauce. Stir to combine.

Notes

Stir frequently to prevent the pasta from sticking as it cooks in the sauce.
• If the sauce thickens too much while cooking, add a small splash of water or broth and stir to loosen.
• For a thicker, more classic Spaghettios texture, let the pasta rest for a few minutes before serving.
• Taste and adjust seasoning at the end, especially salt, as pasta absorbs flavor while cooking.
• Leftovers will thicken as they cool. Add a bit of liquid when reheating to restore the sauce.

Nutrition