If you’re craving something quick, hearty, and easy to clean up, this Homemade SpaghettiOs recipe is for you. In just 30 minutes, you’ll have a one-pot meal that’s both comforting and surprisingly nutritious thanks to the bone broth base. It’s a weeknight-friendly dinner that’s as practical as it is satisfying, giving you a homemade twist on a nostalgic classic that feels fresh and wholesome.
It’s day 5 of my nostalgic glow-up series and this may be my last one! I would love to keep it going, but am also eager to get into all things fall, so I may put the wholesome copycat recipes on the back burner for now. Regardless, we are ending things with a bang! This Homemade SpaghettiOs Recipe is quite literally perfect and reminds me of my childhood.
It’s also shockingly easy to make SpaghettiOs at home — it just requires a handful of simple ingredients and 4 steps. This is even a one pan recipe…less dishes = a win in my book! I was shocked at just how similar these tasted to the real deal, and I don’t think I’ll ever go back to the canned kind again.
Kiddos will love this Homemade SpaghettiOs recipe, but so will adults 😉 It sneaks in a solid amount of protein (19g per serving) and 5g of fiber too! Serve this saucy pasta alongside some more veggies or meatballs and you have the perfect balanced meal that also feels so cozy and comforting!
Why You’ll Love this Homemade SpaghettiOs Recipe
- It’s a one-pan meal that’s ready in under 30 minutes!
- This copycat recipe is made with simple, wholesome ingredients.
- It tastes just like the canned SpaghettiOs!
- The addition of bone broth adds lots of protein & nutrients to this recipe.
- It’s cozy and comforting while also being nourishing!
What You Need to Make Homemade SpaghettiOs
- Butter: A bit of butter for sautéing the garlic in. Feel free to use either salted or unsalted.
- Garlic: Fresh minced garlic is the way to go! 2 or more cloves…measure with your heart 😉
- Tomato Paste: This adds richness, depth and savory flavor to the homemade spaghettiOs. I prefer to buy the tube kind, as it’s easier to store away leftovers.
- Tomato Sauce: Tomato sauce is the main ingredient in SpaghettiOs and it provides body and volume to the recipe.
- Broth: Since we are cooking the pasta directly in the sauce, we need to add a bit of broth or stock to compensate for the amount of liquid the pasta will soak up. I like using chicken bone broth for added protein & nutrients — this link will get you 20% off Kettle & Fire!
- Cane Sugar: Just a bit of cane sugar, white sugar or honey, to sweeten things up and give it that classic spaghettiO flavor.
- Paprika, Onion Powder, Kosher Salt & Black Pepper: A light amount of paprika and onion powder add some savory flavor to balance out the sweetness of the tomato-based sauce. Season with kosher salt & black pepper to taste!
- Anellini Pasta: Anellini pasta is in the shape of small rings, just like the classic spaghettiOs! It can be tricky to find in stores, so I typically order this one on Amazon.
- Sharp Cheddar Cheese: I recommend buying a block and shredding it yourself, because the pre-shredded kind contains anti-caking ingredients that prevent the cheese from melting as well.
How To Make this Healthy SpaghettiOs Recipe
Saute Garlic & Tomato Paste:
First, bring a large pot or high-sided pan to medium heat and add butter. Once melted, add garlic and sauté for 30 seconds, until fragrant. Then, add in the tomato paste, stir and let cook for 1-2 more minutes, or until it’s turned a deep brick color.
Add in Tomato Sauce, Broth, Sugar & Spices:
Next, add in tomato sauce, broth, sugar, paprika, onion powder, salt & pepper. If you prefer a thicker sauce, use 2 cups of broth. If you prefer a thinner sauce, or if you are planning to meal prep this, I recommend using up to 3 cups of broth. Stir, then bring up to a boil.
Add Pasta & Let Simmer Until Tender:
Once boiling, add the pasta, making sure it’s fully submerged/covered, and reduce heat to medium-low. Let simmer for 20 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot. Timing may vary by brand of pasta.
Melt in Cheese, Plate & Enjoy:
Finally, add in the cheddar cheese and stir until melted. Taste and adjust the amount of seasonings to your preference. Enjoy!
Substitution FAQs:
- Can I use pre-shredded cheddar? Technically, yes. But I definitely prefer to buy a block and shred it myself as it tastes fresher and melts easier.
- Can I make this recipe dairy free? I have not tested a dairy free version of these homemade spaghettiOs but it should work! Simply substitute a vegan butter (I like Country Crock Plant Butter) or oil, and then a dairy free cheese that you know melts well.
- Can I make it gluten free? There aren’t many gluten free pasta rings on the market other than this one, which are quite a bit smaller than the ones I used but they should work!
- I can’t find anellini pasta, what other shape can I use? No worries! You could substitute any small pasta shape in this homemade spaghettiOs recipe, such as ditalini, stellini, acini di pepe, pastina, etc.
How Should I Store Leftover SpaghettiOs?
Allow your Homemade SpaghettiOs to cool down, then transfer them to an airtight container and store in the fridge for up to 4 days. The sauce will thicken up, so I suggest adding in a bit more broth to reconstitute it when re-heating.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Copycat Recipes?
- Healthy Cosmic Brownies
- Gluten Free Cheez-Its
- Gluten Free Hamburger Helper
- Homemade Bacon Egg and Cheese McGriddles
- Shamrock Protein Shake (Ninja Creami)
- Samoa Cookie Bars (Gluten Free & Vegan)
Homemade SpaghettiOs Recipe
Equipment
- garlic mincer
- large pot
- spatula
- cheese grater
Ingredients
- 2 tbsp butter
- 2 large garlic cloves minced
- 2 tbsp tomato paste
- 1 can tomato sauce (15oz)
- 2-3 cups broth of choice (I prefer chicken bone broth)
- 1 tbsp cane sugar (can sub honey)
- ¼ tsp paprika
- ¼ tsp onion powder
- kosher salt & black pepper to taste
- 2 cups anellini pasta (8oz)*
- 1 cup shredded sharp cheddar cheese (2-2.5oz)
Instructions
- Bring a large pot to medium heat and add butter. Once melted, add garlic and saute for 30 seconds, until fragrant. Then, add in the tomato paste, stir and let cook for 1-2 more minutes, or until it's turned a deep brick color.2 tbsp butter, 2 large garlic cloves, 2 tbsp tomato paste
- Add in tomato sauce, broth, sugar, paprika, onion powder, salt & pepper. If you prefer a thicker sauce, use 2 cups of broth. If you prefer a thinner sauce, or if you are planning to meal prep this, I recommend using up to 3 cups of broth. Stir, then bring up to a boil.1 can tomato sauce, 2-3 cups broth of choice, 1 tbsp cane sugar, ¼ tsp paprika, ¼ tsp onion powder, kosher salt & black pepper
- Once boiling, add the pasta, making sure it's fully submerged/covered, and reduce heat to medium-low. Let simmer for 20 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot. Timing may vary by brand of pasta.2 cups anellini pasta
- Finally, add in the cheddar cheese and stir until melted. Taste and adjust the amount of seasonings to your preference. Enjoy!1 cup shredded sharp cheddar cheese
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.