A food storage staple in our house is spaghetti. It’s ingredients are shelf-stable (noodles and a jar of sauce) and kids LOVE it! However, have you ever noticed how much water gets wasted when you make spaghetti? Well…no longer! This recipe for making spaghetti in one pot is fabulous. It’s fabulously easy, delicious, and the clean-up can’t be beat. When my kids are learning how to cook, I always start them on spaghetti but I always had to do the job of dumping the noodles so no one got burned…until now…this is a PERFECT recipe for kids to make because there is no precarious carrying of a large pot of boiling water across the kitchen. Plus, you can make it from your food storage! I wouldn’t recommend digging into your freeze-dried cheese unless cheese doesn’t exist or the price is through the roof, but have you noticed how unopened cheese has a long storage life? I’m always amazed when I buy cheese to see the sell-by date 6 months from now! Not to mention, you can always freeze shredded cheese with little to no side effects. This food storage skillet has entirely replaced the classic noodles and sauce. I can’t explain it because you wouldn’t think it would taste that different, however, the noodles really absorb all of the flavors and it makes the end result fantastic in under 30 minutes! We promise, this will be your new go-to food storage recipe!
Directions
1Brown meat in large skillet with garlic on medium-high heat; drain.
2Add pasta sauce, dried onion flakes and water; mix well. Stir in pasta.
3Bring to boil; cover. Simmer on medium heat 16 to 18 min. or until pasta is tender; stir.
4Top with cheese; cover. Cook 1 min. or until cheese is melted.
Directions
1Brown meat in large skillet with garlic on medium-high heat; drain.
2Add pasta sauce, dried onion flakes and water; mix well. Stir in pasta.
3Bring to boil; cover. Simmer on medium heat 16 to 18 min. or until pasta is tender; stir.
4Top with cheese; cover. Cook 1 min. or until cheese is melted.
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