I love this recipe. It tastes much better than I remember the canned stuff tasting. And it makes about a million servings (okay, maybe just 8-10), but the leftovers can be frozen. I usually make a pot of this and then Mike has emergency lunches in the freezer for when we don’t have leftovers.
I managed to find Spaghetti-O rings at Wegmans, the store brand pasta in the red box. You can use any type of small pasta, of course, but I like having the traditional rings.
Adapted from So Says Sarah
14 ounces pasta rings
1 28-ounce tomato puree
4 cups water
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
2 tsp sugar
1/4 tsp pepper
1 Tbsp butter
1/2 cup shredded cheddar cheese
Boil the pasta rings in a big pot of boiling water for about 10 minutes.
Meanwhile assemble the sauce in another large stockpot. Combine the tomato sauce and water over medium heat. Add the garlic powder, onion powder, salt, sugar, and pepper, and let it simmer while the pasta cooks.
Drain the pasta when it is done and return it to the original pot. Add the butter and stir to coat the pasta.
Slowly add the rings to the tomato sauce and let them simmer for about 20 minutes. Stir frequently so the pasta doesn’t stick to the bottom of the pot.
Turn off the heat, and while stirring, add the milk and shredded cheddar until melted and combined.