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
- 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.
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.
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.
You might also like
- Homemade Hamburger Helper
- Hamburger Helper Beef Stroganoff
- Crock Pot Creamy Tomato Soup
- Tater Tot Casserole
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Homemade Spaghetti-o’s
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
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.
