Homemade Spaghettios

We have just introduced the oh so cool (or hot ) thermos into our house in an effort to add variety to school lunches. I know we are a little late to the game, but oh well.  We do leftovers in them sometimes, but I was trying to come up with some other creative things I could send along with them.

Most canned pastas and soups are full of sodium and very processed. So, I decided to make my own version. We had this for our meatless family dinner one night and then had plenty to use for leftovers in their thermos all throughout the week.  These were a huge hit with my kids and I have to admit were pretty tasty even for us adults in the house!

Homemade Spaghettios

16 ounces ditalini pasta (or any small pasta – do whole grain if you can)
1 tablespoons olive oil
1/2 cup onions, chopped
2 cloves garlic, minced
1 teaspoon oregano
28 ounce can tomato sauce
2 tablespoons butter
1/2 cup skim milk
1 cup Italian blend cheese, shredded
Salt & pepper

Prepare pasta according to package instructions. Heat olive oil in large sauté pan. Sauté onions, garlic, and oregano over medium heat for 3-4 minutes. Season mixture lightly with salt & pepper.  Add tomato sauce, butter, and milk to mixture. Stir and simmer on low heat for about 20 minutes. Mix cheese into sauce until melted.  Pour sauce over noodles.

Serves: 10