Homemade Spaghetti-o’s
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. You’ll want to avoid any plant based milks in this recipe, they just don’t turn out the same.
- 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
Start the Sauce:
In a large saucepan, combine the water, tomato sauce, milk, sugar, and garlic powder. Stir well and bring the mixture to a gentle simmer over medium heat.
Melt the Cheese:
Once the sauce is simmering, stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
Add the Pasta Rings:
Pour in the uncooked pasta rings and stir to combine. Reduce the heat to low.
Simmer Until Tender:
Let the pasta simmer gently for 15–20 minutes, stirring occasionally, until the rings are cooked through and tender.
Tip: If the sauce thickens too much while the pasta cooks, stir in a splash of milk or water to loosen it up.
Add the Meatballs:
Stir in the cooked meatballs and heat through for a few more minutes.
Serve and Enjoy!
Ladle into bowls and serve warm. It’s cozy, nostalgic, and totally kid-approved!
Tips
- Use pasta rings (or similar small pasta): Look for anellini or ditalini pasta—they’re the perfect size to mimic classic Spaghetti-O’s. If you can’t find them, small elbows or even mini shells work too.
- Don’t skip the cheddar cheese: Cheddar adds richness and that familiar cheesy note kids love. Use freshly shredded cheese if possible—it melts more smoothly than pre-shredded.
- Stir frequently while simmering: To prevent the pasta from sticking to the bottom of the pot, give it a stir every few minutes as it cooks in the sauce.
- Add extra liquid as needed: As the pasta cooks, it soaks up the sauce. If things get too thick, just add a splash of milk or water to loosen it up and keep that saucy texture.
- Season to taste: This recipe is super kid-friendly, but feel free to add salt, pepper, or a pinch of Italian seasoning for more grown-up flavor.
- Make it a meal with meatballs: Toss in cooked mini meatballs at the end for extra protein and a fun twist! Store-bought or homemade both work.
- Store leftovers : Let it cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk to refresh the sauce.
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Homemade Spaghetti-o’s
Ingredients
- 3 cups water
- 28 ounce canned tomato sauce
- 1 1/2 cups milk (2% or whole (do not use plant based milk))
- 2 tsp sugar
- 1 tsp garlic powder
- 2 cups cheddar cheese (shredded )
- 2 cups Anellini pasta rings (about 8 ounces)
- 1-2 cups Mini meatballs (cooked)
Instructions
- In a large saucepan, combine the water, tomato sauce, milk, sugar, and garlic powder. Stir well and bring the mixture to a gentle simmer over medium heat.
- Once the sauce is simmering, stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
- Pour in the uncooked pasta rings and stir to combine. Reduce the heat to low.
- Let the pasta simmer gently for 15–20 minutes, stirring occasionally, until the rings are cooked through and tender.
- Tip: If the sauce thickens too much while the pasta cooks, stir in a splash of milk or water to loosen it up.
- Stir in the cooked meatballs and heat through for a few more minutes.
- Ladle into bowls and serve warm. It’s cozy, nostalgic, and totally kid-approved!
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.
