Homemade Spaghettios
Featuring the very same ‘O’ pasta shape as our Italian Meatball Soup this nostalgic homemade spaghettios recipe is easy and yes — uh oh! — it knocks the OG spaghettiOs out of the water. Serve this ultimate kid-friendly dinner with simple Steamed Broccoli and Garlic Bread. Or honor it as a truly grown-up spaghettios recipe by serving it with Roasted Asparagus. If you’re in the mood for an even simpler spaghetti sauce than this rich, buttery one, check out our Homemade Marinara Sauce.
Copycat SpaghettiOs Ingredients
O shaped pasta, usually you’ll find it labeled “Anellini pasta rings.”
Tomato paste
Butter
Italian seasoning
Garlic powder
Onion powder
Salt & pepper
Canned tomato sauce
Chicken stock (or, substitute vegetable stock if you want to make vegetarian spaghettios)
Heavy cream
Parmesan, plus more for serving
How To Make Easy, Cheesy SpaghettiOs
Make a flavorful base for the spaghettiOs sauce: Melt together butter and tomato paste in a large pot. Season with Italian seasoning, garlic powder, onion powder, salt and pepper
Sauce-ify! Pour in tomato sauce, stock and water and bring the mixture to a boil. Add the pasta. Cooking the pasta IN the sauce is what gives this recipe a real spaghettiOs vibe.
Stir constantly (use your favorite wooden spoon) and simmer until the O pasta shapes are tender and the sauce has thickened. It should look like, well, spaghettiOs!
Finish. Stir in the heavy cream and the Parmesan (grated freshly with a microplane grater, please), until smooth.
Serve warm, with more cheese on top, obviously.
How To Store Homemade Spaghettios + Tips
If your homemade spaghettiOs sauce seems to thicken before the O pasta is cooked all the way through, just add a little more water to loosen the sauce and keep on simmering until it looks perfect.
Unlike their canned cousins, homemade spaghettiOs are best eaten right away, but the leftovers will keep in the fridge for up to 3 days.
More Tomato Sauce-y Favorites
Uh-Oh, You DIY’d SpaghettiOs!
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