Spaghettios, not so much of a thing of the past with these grown up spaghettios. Not that this is only for grown ups or anything as kids will enjoy them much the same. Take it from my kids who absolutely loved this dish and had second and third helpings of it. This is the perfect weeknight dinner that comes together quickly, is sure to satisfy your entire family, and is void of all of the unnecessary chemicals and such from it’s canned counterpart. I hope you enjoy this with your family as much as we did!
Grown Up Spaghettios
Ingredients
- 1 tbsp olive oil
- 6 cloves garlic, mashed
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp oregano
- 8 oz. tomato paste
- 6 cups chicken stock
- 17.6 oz. Bronze cut Annelini pasta
- 8 oz. tomato paste
- 1/2 tsp freshly cracked sea salt
- 1/2 tsp freshly cracked black pepper
- 1 cup parmesan. finely grated (rind reserved)
Prepare
- First, heat olive oil in a large / deep skillet and heat garlic, garlic and onion powders, oregano for 1 minute and then add tomato paste while stirring.
- Add 2 cups of chicken stock and bring to a boil, add the pasta, stir, then lower the heat to simmer, add the parmesan rind, while continuing to stir to avoid the pasta from sticking to the bottom of the skillet. Cook while stirring for 20 minutes. If sauce is absorbed add water in 1/2 cup increments as needed.
- Salt and pepper the pasta.
- Preheat an oven to 375 degree Fahrenheit Place a silpat baking mat on a baking sheet, and make six even sized mounds of the grated parmesan cheese on the mat. Bake for 8-9 minutes until the parmesan is golden-brown
- Remove the cheese from the oven and allow to cool for 5-10 minutes, until solid/crunchy.
- Finally, serve the spaghettios into 6 bowls, serve with cheese discs and enjoy!
