Again appealing to the tastes of a 5 year old
So I make my own spaghetti sauce with San Marzano tomatoes ( https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=2).
I use it to make a spaghetti that has more of the taste of the canned products that my grandson loves.
I spray a covered casserole with PAM and break up the uncooked spaghetti noodles (1/2 of a pack) and place in the casserole with a bit of salt. I pour about 16 oz of my sauce over them and add water until it touches but not covers the noodles and bake in a 350 oven for about 30 min. I then stir and taste the noodles (if too al dente and the water is gone, add more and keep cooking).
When done, I sprinkle a full pack of grated Italian cheeses on top, cover and let it rest.
The kid loves it. The San Marzano tomatoes make a low acid sauce and cooking the noodles in the sauce makes them more like the canned products.
I know I break rules with this one but it works so well.
Next time I am going to steam some veggies (carrots, cauliflower, etc), puree and add to the sauce for more nutrition.
