Cheese Spaghetti

Marianne Gleason


This is a recipe my mother grew up having. She was a child during the depression and this was cheap to make and fed a lot. She made it for us and we love it to this day!

pinch tips: Perfect Pasta Every Time




10 Min


20 Min


Stove Top


small onion, diced
1 can(s)
tomato paste, 12 oz.
2 Tbsp
olive or vegatable oil
1 lb
spaghetti (i use thin)
1-2 tsp
36 oz
water (equals 3 of the empty tomato paste can)
1 lb
colby cheese (you could use cheddar too)

Directions Step-By-Step

For sauce - Heat oil in a non-stick Dutch oven. Add chopped onion to hot oil and saute until translucent. Add tomato paste, water, sugar and salt to taste. Cover with a lid and simmer until hot.

Bring a pot of salted water to a boil and add spaghetti; cook to package directions.

While these are cooking, shred your cheese.

When spaghetti is finished cooking, drain well. Add spaghetti to pot with sauce and mix to coat. Add all of the shredded cheese and stir in. Let sit 5-10 minutes before serving so sauce will thicken.

We usually serve this with smoked sausage and a vegetable.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #cheese, #spaghetti