Name: Homemade SpaghettiOs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 oz (about 225 g) canned pasta rings (or small ring pasta like ditalini); 2 Tbsp unsalted butter; 1 small onion, finely chopped; 1 garlic clove, minced; 1 (15 oz) can crushed tomatoes; 2 Tbsp tomato paste; 1 tsp sugar (optional, to balance acidity); ½ tsp dried basil; ½ tsp dried oregano; Pinch salt and pepper, to taste; ½ cup water or low-sodium broth; 2 Tbsp grated Parmesan cheese (for garnish)

I’ve transformed the nostalgic canned pasta into a delicious, one‑pot meal featuring tiny ring-shaped pasta and perfectly seasoned mini meatballs swimming in a creamy, flavorful tomato broth.

Homemade SpaghettiOs

Why You’ll Love This Recipe

I love how comforting yet sophisticated this version feels—each spoonful brings tender pasta, savory meatballs, and a rich sauce all in one bowl. It’s mostly hands-off cooking, family-friendly, and uses simple ingredients to recreate that beloved classic at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Anellini (O-shaped) pasta
• Ground beef (for mini meatballs)
• Crushed crackers or breadcrumbs
• Egg
• Garlic, minced
• Italian seasoning or onion powder
• Tomato paste
• Tomato sauce
• Beef broth
• Half‑and‑half (or milk/cream)
• Worcestershire sauce
• Mustard powder or yellow mustard
• Chicken bouillon (optional)
• Parmesan cheese, grated
• Butter
• Optional garnishes: fresh basil, extra Parmesan

directions

I form ¾‑inch mini meatballs by gently mixing ground beef with cracker crumbs, egg, Parmesan, garlic, seasoning, and salt, then rolling them into bite‑sized balls. I bake these for about 10 minutes or until browned and set aside.
While those bake, I melt butter in a soup pot over medium‑low heat, then add garlic and tomato paste and cook briefly until fragrant.
I stir in the sauce mixture—beef broth, tomato sauce, Worcestershire, mustard, chicken bouillon if using, herbs, and half‑and‑half—and bring it to a simmer.
I add the anellini pasta directly into the simmering sauce and cook uncovered for about 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and sauce has thickened.
I gently fold in the cooked mini meatballs and grated Parmesan, stirring until everything is evenly coated and warmed through.
I serve hot, optionally garnished with fresh basil or more cheese for brightness.

Servings and timing

I usually make enough for 6 servings.
Prep time: about 25 minutes
Cook time: about 15 minutes
Total time: around 40 minutes

Variations

I sometimes skip the meatballs and make a vegetarian version by tossing in cooked veggie meatballs or omitting them altogether.
I can swap beef broth for chicken or vegetable broth depending on preference or dietary needs.
I use gluten‑free O-shaped pasta and crackers if needed—this recipe adapts well to dietary restrictions.
I occasionally stir in chopped fresh herbs like basil or parsley before serving for added brightness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm on the stove over low heat, stirring often and adding a splash of broth or cream if the sauce has thickened too much. Microwave reheating works also—just stir halfway through to keep texture smooth.

FAQs

Can I make this ahead of time?

Yes—I often prep the meatballs earlier or even the sauce base—and assemble and finish the dish when I’m ready to serve.

Can I skip the meatballs?

Absolutely—I can make this as simply ring-shaped pasta in the creamy tomato sauce without meat, and it’s still satisfying and delicious.

What type of pasta works best?

I prefer Anellini or other small O-shaped pasta to replicate the original, but small pasta tubes or mini shells can also work if needed.

How do I adjust sweetness or spice?

I can balance flavor by adding a pinch of sugar for sweetness or a dash of paprika or chili powder for mild heat—adjust to taste.

Can I make this dairy-free?

Yes—I substitute plant-based milk for half‑and‑half and use dairy-free Parmesan or nutritional yeast to recreate that creamy, cheesy finish.

Conclusion

I find this Homemade SpaghettiOs recipe to be a cozy, indulgent take on a nostalgic favorite—without the preservatives. With tender mini meatballs, ring pasta, and a creamy tomato sauce all made in one pot, it’s perfect for family dinners or quick comfort meals. I guarantee it’ll bring smiles and seconds around the table.