homemade spaghettiOs

Homemade spaghettiOs are so adorable and delicious. We simmer anellini pasta in a rich tomato broth that’s buttery, cheesy, and super smooth. Add tiny meatballs for the cutest meal! 

We have a love for all things from scratch, and yes, that includes spaghettiOs. It sounds a little crazy, but I promise they’re so good.

To start, we make a buttery tomato soup base that’s packed with cozy flavors. Then we simmer in the most adorable O pasta, called anellini, until the noodles are soft and chewy and the soup is thick. Finish it with a big shower of grated parmesan and a splash of cream for an irresistible rich and cheesy flavor. It’s quick, easy, and so rewarding.

Homemade spaghettiOs are a winner with our kids (therefore my new favorite recipe), but believe it or not, my husband is the most obsessed. And I get it! Who can pass up a revamped version of a childhood favorite? The nostalgia is just so fun. 

There’s always a place for canned spaghettiOs in our life: we have 4 kids under the age of 6. Dinner from a can happens. But if you have time and you're looking for a little something special, these spaghettiOs from scratch are fun, cute, crazy delicious, and a slam dunk for EVERYONE. Make them today and you’ll see why!

Keep reading for tips to customize this recipe for you.

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ingredients for homemade spaghettios:

how to make homemade spaghettios:

1. Melt butter and brown tomato paste.
2. Add spices, sugar, tomato sauce, chicken stock, and water and simmer 10 minutes.
3. Add pasta and cook 20 minutes or until al dente.
4. Stir in parmesan and cream.
5. Enjoy!

What makes this the best homemade spaghettiO recipe:

One pot: Cook the pasta in the pot of tomato broth for 2 reasons. It gives what I call the “risotto effect”-- the starches from the pasta are released with frequent stirring as the noodles cook. This helps thicken the soup base and creates a silky texture. It also keeps dinner clean-up simple!

Ultra-smooth tomato sauce: You can puree whole peeled tomatoes, but it never gets quite as smooth as the canned tomato sauce. 

Ground spices: This is a rare moment where I think ground onion and garlic is better than the real deal. We want complex flavor, ease, and super smooth texture in our tomato soup base-- and that’s exactly what we get here!

Dairy: Don’t skip the butter, cream, and parmesan! They add the most delicious cheesy, butter richness to our homemade spaghettiOs. It’s worth it!

Anellini (or anelletti) pasta: This O pasta shape is key to the iconic spaghettiOs, and a huge part of what makes this recipe so adorable. You can order anellini pasta online or find it in specialty grocery stores. You can also try other fun shapes or any small-shaped pasta like ditalini, stars, small shells, and elbows.

Note: Anellini are thick and surprisingly, take at least 20 minutes to cook in the tomato soup. This won’t be the case for other pasta shapes, which can cook much faster. You may also want to cut the water by 1 cup if you use ditalini or other pasta shapes. They cook faster and won’t absorb as much water, so the soup will be thinner with the full 4 cups of added liquid. 

make this recipe your own:

• Add tiny meatballs (this meatball recipe is my favorite, just make them tiny)
• Stir in chopped roast chicken or diced chicken sausage.
• Top with a fried egg.
• Sprinkle with crumbled bacon bits.
• Add veggies like peas, chopped spinach, chopped broccoli florets, diced bell peppers, or diced carrots.
• No tomato sauce? Blend up 8 oz of any canned tomatoes until super smooth.
• Serve it with crusty bread for dipping.
• Top with crunchy breadcrumbs or croutons.
• Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
• Top with fresh herbs like parsley or basil.
• Sub the heavy cream with creme fraiche for a delicate tang.

More pasta recipes to try:

Spaghetti with giant meatballs

Lemon chicken pappardelle

Morel pasta with parmesan cream

Salmon alfredo

Marry me chicken pasta

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