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Homemade Spaghetti-o’s

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Homemade Spaghetti-o’s are warm and comforting and full of nostalgia. Spaghetti-o’s have those iconic pasta rings floating around in a creamy tomato sauce topped off with mini meatballs. I promise this homemade version tastes so much better than you remember.

Did you love Spaghetti-o’s as a kid? I have to say I don’t remember eating these very often, but when my kids were smaller they LOVED Spaghetti-o’s. As an adult I don’t care for the taste very much LOL, but let me tell you, this homemade version is delicious!

My kids gobble this up and haven’t eaten the canned Spaghetti-o’s in years. I have a feeling your kids will love it too.

What you’ll need

  • Water
  • 28 ounce can tomato sauce- not spaghetti sauce, it will say “tomato sauce” on the can
  • Shredded cheddar cheese- to make the sauce creamy
  • 1 tsp garlic powder
  • 2 tsp sugar-to offset the acid in the tomatoes
  • Milk- 2% or whole
  • 2 cups -Anellini pasta (rings). You can find these in some grocery stores, or Italian grocery stores or get them on Amazon here or here.
  • Mini meatballs- homemade or frozen. I used frozen mini meatballs from an Italian grocery store.

How to make it

In a large sauce pan combine the water, the tomato sauce, milk, sugar and garlic powder.

Bring to a simmer and stir in the cheddar cheese until melted.

Homemade Spaghetti-o's are warm and comforting and full of nostalgia. Spaghetti-o's have those iconic pasta rings floating around in a creamy tomato sauce topped off with mini meatballs. I promise this homemade version tastes so much better than you remember.

When the cheese is melted, add in the uncooked rings and stir.

Let that simmer over low for 15- 20 minutes, stirring occasionally, until the pasta is tender. 

Homemade Spaghetti-o's are warm and comforting and full of nostalgia. Spaghetti-o's have those iconic pasta rings floating around in a creamy tomato sauce topped off with mini meatballs. I promise this homemade version tastes so much better than you remember.

Add in the cooked meatballs and enjoy!

Tips

  • If you can’t find the ring pasta use something similar in size like ditalini, small shells, or elbow macaroni
  • Make sure to turn the heat to low and simmer the rings in the sauce rather than over a rapid boil or the bottom might burn. Stir occasionally to prevent the rings from sticking to the bottom of the pan.
  • Do not use spaghetti sauce, use canned tomato sauce.

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Homemade Spaghetti-o's are warm and comforting and full of nostalgia. Spaghetti-o's have those iconic pasta rings floating around in a creamy tomato sauce topped off with mini meatballs. I promise this homemade version tastes so much better than you remember.

Homemade Spaghetti-o’s

Steph Gigliotti
Homemade Spaghetti-o's are warm and comforting and full of nostalgia. Spaghetti-o's have those iconic pasta rings floating around in a creamy tomato sauce topped off with mini meatballs. I promise this homemade version tastes so much better than you remember.
3.50 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Side Dish
Servings 6 servings
Calories 422 kcal

Ingredients
  

  • 3 cups water
  • 28 ounce canned tomato sauce
  • 2 cups cheddar cheese shredded
  • 1 tsp garlic powder
  • 2 tsp sugar
  • 1 1/2 cup milk 2% or whole
  • 2 cups Anellini pasta rings about 8 ounces
  • Mini meatballs cooked
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Instructions
 

  • In a large sauce pan combine the water, the tomato sauce, milk, sugar and garlic powder.
  • Bring to a simmer and stir in the cheddar cheese until melted.
  • When the cheese is melted, add in the uncooked rings and stir
  • Let that simmer over low for 15- 20 minutes, stirring occasionally, until the pasta is tender
  • *if it becomes too thick add a little milk or water to make it saucy
  • Add in the cooked meatballs and enjoy!

Video

Notes

  • If you can’t find the ring pasta use something similar in size like ditalini, small shells, or elbow macaroni
  • Make sure to turn the heat to low and simmer the rings in the sauce rather than a rapid boil or the bottom might burn. Stir occasionally to prevent the rings from sticking to the bottom of the pan.
  • Do not use spaghetti sauce, use canned tomato sauce.

Nutrition

Calories: 422kcalCarbohydrates: 51gProtein: 20gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 905mgPotassium: 519mgFiber: 4gSugar: 11gVitamin A: 1049IUVitamin C: 9mgCalcium: 364mgIron: 1mg
Keyword alfredo pasta, nostalgic recipes, spaghettios
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