Try this homemade version with the family.
8 ounce past rings, cooked
16 ounce tomato sauce
2 tablespoons tomato paste
1 cup 2% milk
1 tablespoon grated Parmesan cheese
Pinch of salt to taste
Add tomato sauce and paste to a medium saucepan and cook over medium heat until heated through.
Reduce heat to a low simmer and slowly whisk in milk and cheese. Cook stirring occasionally until cheese is dissolved.
Stir in cooked pasta rings and toss to coat. Season with salt to taste.
To avoid milk curdling, use at least 2% or whole milk. Reduce heat to low before slowly whisking in milk.