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About This Recipe
Lately I’ve been on a kick making copycat versions my favorite childhood classics. Just like my Chicken and Stars Soup and Homemade Uncrustables, these Homemade Spaghetti O’s are made with healthy, basic ingredients. This recipe delivers the same creamy, tangy flavor you remember from childhood but without the preservatives and additives.
Even better? This simple recipe is super quick and easy to make! Seriously, 20 minutes is all you need to enjoy this homemade version. It’s a great kid-friendly recipe or comforting meal for adults.
Plus, there are so many ways to enjoy these little pasta rings covered in cheesy tomato sauce. Serve with a side of mini meatballs or chicken for extra protein! Or, enjoy with a grilled cheese or garlic bread.
Why You’ll Love These Homemade Spaghetti-Os
- A healthier version of a childhood favorite! Made with simple ingredients and no artificial flavors or preservatives liked the canned stuff!
- Kid-friendly and perfect for picky eaters!
- The easiest quick meal! Prepare this recipe in just 20 minutes – perfect for busy weeknights!
- Enjoy this great recipe with my sheet pan meatballs for a complete meal or as is for a great vegetarian option!
- Family favorite! These Spaghetti Os are serious comfort food. Guaranteed to be a recipe the whole family will love!
- O-shaped Pasta: For the classic spaghetti o look, use anellini or anelli pasta. Anellini means “little rings” in Italian and is a small o’ pasta shape. If you can’t find anellini pasta, any small pasta shape or round pasta will work fine! Use gluten-free pasta if needed.
- Butter: I like to use unsalted butter in most of my recipes so I can control the amount of salt. However, if you need to use salted butter just reduce or omit the amount of additional salt (or you can totally keep it if you like things salty)!
- Tomato sauce and paste: I highly recommend using a high quality canned tomato sauce like Muir Glen! I think they have the best tomato sauce and tomato paste.
- Heavy cream: The heavy cream makes the spaghetti o sauce nice and creamy! You can also use half and half or milk just note your sauce may not be as thick.
- Honey: Instead of sugar, I used honey as a natural sweetener to help balance out the acidity of the tomatoes. You can substitute with you maple syrup or your favorite sweetener.
- Seasonings: Garlic powder, onion powder, paprika, salt and black pepper.
- Sharp cheddar cheese: Using freshly shredded cheese is ideal for this recipe so it melts nice and evenly. The pre-shredded cheese can cause the sauce to clump.
- Add protein: Serve with these with sheet pan meatballs, Italian turkey meatballs, shredded chicken, cooked ground turkey or ground beef for an extra boost of protein.
- Gluten-free: Use gluten-free pasta.
- Topping: Sprinkle some fresh parmesan cheese or red pepper flakes for a kick of heat to make these a little more adult-friendly.
- Veggies: Toss in some finely chopped spinach, zucchini, or bell peppers for extra fiber and veggies!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Generously salt a large pot of water and bring to a boil. Add pasta and cook for 8-10 minutes or until al dente. Reserve 1/2 cup pasta water and drain the rest. Toss pasta with about 1/4 cup reserved pasta water to keep it from sticking together.
2. Meanwhile, add the butter, tomato sauce, heavy cream, tomato paste, honey, garlic powder, onion powder, paprika, salt and pepper to a large skillet or saucepan.
3. Warm over medium heat just until it starts to bubble.
4. Then reduce heat to low and stir in the cheddar cheese until melted.
5. Stir in the cooked pasta until all coated in the pasta sauce.
6. Serve immediately and enjoy!
Store leftovers in an airtight container in the fridge for 4-5 days. You can also freeze spaghetti o’s for up to 3 months.
To reheat leftover pasta, add a splash of milk or water to help loosen the sauce and keep the noodles hydrated.
Helpful Tips
- Pasta shape: For the most authentic look, use anelletti pasta (or small o-ring shaped pasta). However, any type of short pasta like ditalini, small elbows, or even orzo will work.
- Don’t overcook pasta: Slightly undercook the pasta (al dente) so it doesn’t overcook and become mushy when mixed with the sauce.
- Freshly shredded cheese: Use freshly shredded cheddar cheese so that it melts well. The pre-shredded cheese can cause the sauce to clump.
- Make ahead of time: The flavors of this pasta continue to come together and develop as this recipe sits so I love to make it in advance and let it sit in the fridge overnight. It also makes for incredible leftovers!
- Reheating: Add a splash of milk or water when reheating to help loosen the sauce and make sure the noodles stay hydrated.
What kind of pasta should I use for this pasta recipe?
For the most authentic looking spaghetti os, use a small ring-shaped pasta like anelletti or sometimes called anelli. This is the best choice to mimic the original Spaghetti-O’s, but you can also use ditalini, small elbow macaroni, or any other small pasta shape.
Can I add protein?
Yes! I love serving these Spaghetti O’s with my sheet pan meatballs or Italian turkey meatballs, shredded chicken, cooked ground turkey or ground beef.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Homemade Spaghetti O’s
Ingredients
- 2 cups anellini “little rings” pasta (220g)
- 2 Tbsp unsalted butter (28g)
- 15 oz. can tomato sauce
- 1/4 cup heavy cream (60g)
- 2 Tbsp tomato paste (33g)
- 1 Tbsp honey (21g) 21g
- 1/2 tsp each: garlic powder, onion powder, paprika
- 1/4 tsp each salt & ground black pepper
- 2 oz. sharp cheddar cheese freshly shredded
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Instructions
- Generously salt a pot of water and bring to a boil. Add pasta and cook for 8-10 minutes or until al dente. Reserve 1/2 cup pasta water and drain the rest. Toss pasta with about 1/4 cup reserved pasta water to keep it from sticking together.
- Meanwhile, add the butter, tomato sauce, heavy cream, tomato paste, honey, garlic powder, onion powder, paprika, salt and pepper to a large skillet or saucepan.
- Warm over medium heat just until it starts to bubble, then reduce heat to low and stir in the cheddar cheese until melted.
- Stir in the cooked pasta until all coated in the sauce.
- Serve immediately and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
