Homemade Spaghetti-os and Meatballs

By BClover

Ingredients

• 10 ounces ground chicken
• 4.5 Tablespoons pesto
• 4.5 Tablespoons breadcrumbs
• 4.5 cups tomato sauce
• 2.5 cups water
• 2.25 teaspoons garlic powder
• 0.5 pound anelleti or other fun shaped pasta
• 0.75 cups shredded cheddar cheese
• 0.25 cups whole milk
• 8 Tablespoons butter
• 1.25 teaspoons salt, divided
• pinch of pepper

Details

Adapted from onceamonthmeals.com

Preparation

Step 1

Directions:

To make meatballs: Combine ground chicken, pesto, breadcrumbs, 0.25 teaspoon salt and pinch of pepper in bowl. Roll into meatballs about 3/4 of an inch using a heaping teaspoon. You should have about 40 meatballs. To make spaghetti-os: Combine tomato sauce, water, garlic powder in a large pot. Bring to a boil. When tomato mixture is boiling, add pasta and meatballs to the pot. Cook, stirring frequently for about 20 minutes, or until pasta is soft. Stir in cheese until melted. Add milk, butter and salt to taste.

**Note: There is no need to cook the meatballs before adding them to the boiling tomato sauce mixture – they cook right in the same pot while the pasta is cooking. Easy peasy!
Freezing Directions:

Prepare as directed above. Allow to cool and divide evenly into 8 ounce (1 cup) containers, or quart freezer bags. To serve: Reheat in microwave until heated through, approximately 1-2 minutes. Serve, or place in thermos for school lunch.