Veggie-Packed Spaghettios

When I was a kid, SpaghettiOs were a staple, but as a mom, once I read the label, it was a big nope. These veggie-packed SpaghettiOs are my healthy, real-food twist on the classic. They are creamy, comforting, and secretly loaded with vegetables. (Even my kids don’t notice!) Plus, they are hearty enough to count as adult SpaghettiOs- perfect for lunch boxes, easy weeknight dinners, or stocking the freezer so you always have a warm, nostalgic meal ready in minutes.

Other Vegetable Packed recipes I love- perfect way to sneak in veggies.

Before I dive in, Here is a Preview of the Ingredients for the Busy Families!

Full Recipe Below

• Small pasta- rings or letters
• extra virgin olive oil
• organic onion
• organic carrots
• organic zucchini
• celery sticks
• organic tomato sauce
• organic beef bone broth
• organic tomato paste
• organic maple syrup
• organic onion powder
• pink Himalayan salt or sea salt
• black pepper
• organic whole milk
• parmesan (from the block)

If You Have a Picky Eater- Try These Recipes, More Great Ways to Sneak in Nutrition

Greek Yogurt Pancakes

Skillet Lasagna

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Veggie- Packed SpaghettiOs

Prep Time15 minutes mins

Course: dinner, lunch, Snack

Cuisine: American

Keyword: pasta, soup, vegetable

Equipment

• 1 large pan
• 1 immersion blender

Ingredients

• 1½ cup small pasta rings or star (I like Jovial)
• 2 tbsp extra virgin olive oil
• 1 organic onion chopped fine
• 2 organic carrots peeled and finely chopped
• 1 organic zucchini chopped
• 1 organic celery stick chopped
• 30 oz organic tomato sauce
• 2 cup organic beef bone broth beef broth will work too
• 1 tbsp tomato paste
• 2 tbsp maple syrup
• 1 tsp onion powder
• 1 tsp salt start with ½ tsp and add in more at the end
• ½ tsp black pepper
• 1 cup organic whole milk
• ½ cup grated parmesan

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Instructions

• In a large pan over medium heat, add in 2 tbsp extra virgin olive oil, 1 organic onion finely chopped, 2 organic carrots finely chopped, 1 organic zucchini finely chopped, 1 organic celery stick finely chopped, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepperSaute about 10 minutes stirring frequently
• Add in 30 oz organic tomato sauce, 1 tbsp tomato paste, 2 tbsp maple syrup2 cup organic beef bone broth. Bring to a low boil and reduce to low. Simmer for 30 minutes.
• Use an immersion blender and blend until pureed.
• Add in 1 cup organic whole milk and 1½ cup small pasta. Simmer until pasta is cooked through.
• Sprinkle in ½ cup grated parmesan and stir well.
• Serve immediately.

Notes

To Freeze:

Bring to room temperature.  Store in a freezer safe container leaving room at the top.  Freeze for up to 2 months. 

Storage and Freezer Tips

Fridge: Store in an air tight container in the refrigerator for up to 4 days

Freezer: Cool completely before freezing in a freezer-safe container (leave a little room at the top for expansion)  Bonus: Grab these for my favorite way to store!

Substitutions and Variations

Gluten Free: Swap for gluten free small pasta

Dairy Free: Use Coconut Milk and skip the parm!

Extra Protein: Add in meatballs, shredded chicken or chopped up beef

Kick It Up: Add in a pinch of red pepper flakes

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