“I created this recipe because I had some left over whole wheat spaghetti but didn't know what to do with it. Once the dish was finished, I topped it off with some freshly grated Romano cheese!”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 12 cups chicken stock
  • 13 cup spaghetti sauce
  • 5 cups cooked whole wheat spaghetti
  • 1 medium onion (chopped fine)
  • 3 garlic cloves (minced)
  • salt and pepper (to taste)


  1. In a medium skillet on medium high heat, saute the onion in the olive oil until just transparent.
  2. Lower the heat to medium low and add the garlic and saute until the garlic is just cooked. About 5 minutes.
  3. Add in the chicken stock and spaghetti sauce. Stir this around until the whole thing is mixed well. Simmer for a few minutes.
  4. Add the cooked spaghetti and stir, breaking up the spaghetti into smaller pieces. Let this simmer but keep stirring, it might stick.
  5. You might want to add more chicken stock at this point. Its up to you.
  6. Taste this and add your salt and pepper. I like mine a little hot, so I always add more pepper.
  7. Put in a bowl and top with some fresh grated cheese. I like Romano but Parmesan would work well too.
  8. Bon Appetit!

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