Homemade Spaghetti O's

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 287kcal

Author: Lauren

You can’t beat the nostalgia of a warm bowl of Spaghetti O’s, and this homemade recipe taste just the childhood classic but made with simple, wholesome ingredients. These Homemade Spaghetti O’s are easy to make, taste delicious and are way better than the canned version.

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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

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

Using freshly shredded cheese is ideal for this (pre-shredded cheese can cause the sauce to clump).

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.

Nutrition