Ingredients
Scale
- 1 ½ cups uncooked ditalini pasta
- 2 Tbsp. olive oil
- 2 Tsp. garlic salt
- 15 oz. can tomato sauce
- 2 Tbsp. tomato paste
- 2 tsp. sugar
- ¼ cup milk
- 4 Tbsp. butter
- 1 ½ tsp. oregano
- 1 cup shredded cheddar cheese
Instructions
- Prepare pasta according to package directions. Set aside.
- Heat olive oil in a Dutch oven or large sauté pan over medium heat; add garlic, tomato sauce, tomato paste, sugar, and butter.
- Heat, while stirring, until butter is melted. Stir in milk, turn down to low. Simmer for 6-8 minutes.
- Stir in shredded cheddar until completely melted. Add drained pasta to sauce mixture.
- Allow to cool and ladle into sandwich- sized freezer bags. Will make 6-¾ cup portions. Flatten bags, label with date and name of dish. Freeze.
- Remove from freezer the night before, in the morning pour bag into tightly sealing lunch container. This dish is delicious cold, room temp, or heated up.
- To serve hot at lunch; fill thermos with boiling water, close lid, allow to sit for 10 minutes, pour out water. Heat mixture in microwave and add to heated thermos. Will keep warm for several hours.
