Homemade Spaghetti O’s
Raise your hand if, growing up, you ever absolutely loved noodles from a can!
Chicken noodle soup really does make the sick well again (Campbell’s Classic of course). Chicken-n-Stars, so slippery and great, are the way to go for an after school snack. And if the noodles are shaped like the Alphabet or Spongebob, you get extra credit.
In the same vein, Spaghetti O’s are just a guilty pleasure. Total comfort food.
Yes, the can is easier. This recipe takes a little bit of time, but for the most part its off-time. After you do the chopping, you can stick the sauce in a crock pot or on the stove for a while and forget about it. It’s so easy!
Trust me, this tastes even better than the original. And it’s packed with veggies and love.
Life is looking a lot brighter on this end now. I’m feeling back to my old self and have been aching to cook everything in the whole world! Guess that’s what a renewed appetite after six sleeves of saltine crackers will do to ya.
I made this recipe a while ago, but with the freezing temps and my constant desire to eat comfort food, I’m just going to have to make this again. Right away. You should too!
- 1½ lbs Roma tomatoes
- 2 Large carrots peeled
- ½ Medium onion, peeled
- 4 Garlic cloves, peeled
- 1 T. Olive oil
- 1½ – 2 cups Chicken broth
- 1 T. Sugar
- ½ tsp. Salt
- ½ tsp Pepper
- ½ lb Pasta soup noodles (I used Acini di pepe, but ditalini or stars are great)
- Preheat oven to 400 degrees.
- Prepare your veggies first by slicing tomatoes and carrots about ½ inch thick. Chop onion into rough slices.
- On 2 baking sheets, lined with either parchment paper or a Silpat, spread the prepared veggies and garlic in a single layer. Drizzle with a olive oil and toss.
- Bake the vegetables for about 35 minutes, until the tomatoes are wrinkling.
- Transfer vegetables and garlic to a crockpot (or large pot on the stove). Add the chicken stock.
- Crockpot method: Cook on low for 6 hours or on high for 3 hours.
- Stovetop: Bring to a boil, then simmer over low/medium heat for about an hour.
- Transfer veggies and sauce from crockpot or stovetop to a blender or food processor (in two batches, if necessary) and puree until very smooth.
- Pour the pureed veggies back into either the crockpot or pot. Allow to simmer over a very low heat, just to keep warm for the noodles.
- In the meantime, prepare noodles to al dente, according the package directions. Drain the noodles and add to the sauce. Stir to combine.
- Ladle into bowls and serve with a piece of buttered toast or a shaving of parmesan cheese.
Note: To make the dish soupier, use a little less pasta than I did and use 2 cups of chicken broth. My bowl of Spaghetti O’s is more like a pasta than soup, which is what I was going for this time around. Next time, I’ll probably err on the side of soup. To reheat leftovers, you may need to add a touch of milk or chicken broth.