I grew up loving spaghetti O’s, but this homemade spaghetti O’s tastes so much better and it’s much healthier than the store-bought version. Plus, it’s super budget-friendly and always a family favorite!
Confession: I love spaghetti O’s.
The kinda cheese-y but definitely tomato-y sauce with all the fun little noodle ‘O’ pasta shapes that would nestle into each other…
I used to pick out all the tiny o’s and eat those first.
Unless there were meatballs. Meatballs trumped all the noodles.
I was young and naive in those spaghetti O days, just a kid oblivious to nutrition labels and artificial ingredients. It’s amazing, though, how strong that pull is to favorite childhood foods.
Fortunately, my homemade spaghetti O’s are pretty amazing in their own right and definitely picky eater approved!
Just like the original, they’re kinda cheese-y and definitely tomato-y. The pasta is still small enough to eat with a spoon so you can see how many noodles you can fit!
It’s my favorite bowl of childhood goodness, all re-made and grown up into something my body can recognize and digest. It’s a 100% real food-comfort food that I’m okay with feeding to my own kids so that one day they too can look back and fondly remember.
With meatballs for my son, without for my daughter, extra sauce for both.
Classic Homemade Spaghetti O’s
Besides being SO yummy, this homemade spaghetti O’s recipe is:
- Versatile. Just like homemade Lunchables and homemade hot pockets, this recipe is SUPER versatile. If you’re gluten-free, go ahead and use gluten-free noodle O’s!
- If you don’t have tomato sauce, you can definitely substitute leftover tomato basil soup or easy homemade pizza sauce instead. You can puree tomatoes fresh from the garden (like I did), or use a can of diced tomatoes. If you go this route, measure the finished tomato puree, not the whole tomatoes.
- Great for meal planning. Be proactive (and win awesome parent hugs) by planning to make homemade spaghetti-o’s for lunch on the weeks you have any of the above sauce recipes on your meal plan!
Ingredients for Spaghetti O’s
Here are the simple real food ingredients that go into this recipe!
- Small pasta rings
- Cheddar cheese
- Butter
- Milk
- Honey (optional)
- Dried thyme (optional)
- Salt
Some people might like to add chopped red pepper to this recipe. I didn’t because I love the classic flavor of spaghetti O’s. But you certainly can for more veggies!
Step by Step Instructions
Step 1. Start with the pasta and cook, on medium-high, al dente, according to the directions on the package, stirring occasionally.
Step 2. Meanwhile, combine tomato sauce, tomato paste, spices, milk and butter in a saucepan and bring to a simmer. The honey is optional but adds the signature “sweet” taste that you’re used to in the classic recipe. If you add it, add it with the milk and butter.
Step 3. Add cheese and stir until melted. Turn heat to low until pasta is done.
Step 4. Strain pasta when done and portion into serving bowls.
Step 5. Ladle finished sauce over pasta, adding more sauce for those who like it saucy!
FAQs
This recipe for homemade spaghetti O’s is healthy because it is made with wholesome real food ingredients. It also tastes MUCH better than the store-bought processed canned version.
I try to buy sharp cheddar whenever possible since it takes less to achieve the same cheese-y flavor as medium cheddar. I used medium cheddar in this recipe because it’s what I had, but if you use sharp cheddar, reduce to 1/2 cup and taste, then possibly add another 1/4 cup. You likely won’t need a full cup of cheese.
Just follow this simple recipe using easy-to-find real food ingredients! I know you’ll love it!
More Classic Recipe Favorites
- Easy and Healthy Homemade Gummies
- Healthy Homemade Lunchables
- Easy Soft Pretzels
- Homemade Fruit Roll Ups
- Homemade Hot Pockets
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Homemade Spaghetti O’s
I grew up loving spaghetti O’s, but this homemade spaghetti o’s tastes so much better & is much healthier. My kids chose this over the can & it’s cheaper!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: about 4 cups 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
Ingredients
- 16 oz tomato sauce*
- 2 Tbsp tomato paste
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/8 tsp dried thyme (optional)
- 1/2 tsp salt
- 1 Tbsp honey (optional)
- 6 Tbsp milk
- 2 Tbsp butter
- 1 cup packed cheddar cheese, shredded (about 5 oz)
- 2 cups small pasta, about 8 oz (ditalini if you’re shopping in store, or anelletti for the traditional O-shaped noodles)*
- additional salt, to taste
Instructions
- Start with the pasta and cook, on medium-high, al dente, according to the directions on the package, stirring occasionally.
- Meanwhile, combine tomato sauce, tomato paste, spices, milk and butter in a saucepan and bring to a simmer. The honey is optional but adds the signature “sweet” taste that you’re used to in spaghetti O’s. If you add it, add it with the milk and butter.
- Add cheese and stir until melted. Turn heat to low until pasta is done.
- Strain pasta when done and portion into serving bowls.
- Ladle finished sauce over pasta, adding more sauce for those who like it saucy!
Notes
* You can substitute fresh tomatoes, canned whole tomatoes or canned diced tomatoes for the tomato sauce. You can even use leftover tomato basil soup or pizza sauce. If you’re using whole or diced tomatoes, puree first and then measure.
* If you use another pasta that is slightly larger, like small shells or macaroni, you might need to increase the quantity.
Nutrition
- Serving Size: 1
- Calories: 846
Keywords: spaghetti o’s, homemade spaghettios, pasta o, spaghettios recipe, spaghetti o
I made this for lunch using random pasta shapes in my cupboard, and followed the ingredient list while eyeballing the amounts. Both my baby (I didn’t use any honey) and toddler loved it!
Made it with small shells, evaporated milk, and a spoonful of sugar. Very similar taste to the real thing. Kid approved.
★★★★★
I was hesitant to make this because I love spaghetti o’s and didn’t think it could even come close. I was so wrong – this recipe is amazing! Way better than the can! YUM!
★★★★★
Thanks so much for sharing Amy! It is delicious. 🙂
On our road trip back in 2017, we sometimes ate Spaghetti O’s directly from the can 😀 Well, if you wait for The Old Faithfull, you have to make sacrifices 😉
I wanted to reproduce the Spaghetti O’s at home for the kids and I found your recipe!
First, I thought – milk? butter? IN the sauce?! But, hey, you are American, you know better than I do, being European 😉
So I followed the recipe to a T, except I had to use ditalini instead of anellini.
I loved them, the kids sayed, they were like the real stuff! 🙂
Next time I find anellini somewhere, I’ll get one extra bag only to make those Spaghetti O’s again! 😉
★★★★★
Yay! Thanks for sharing PJ. 🙂
How did their food stay warm? And was this a gluten free pasta you used?
I’ve trained my kids to enjoy room temperature food. BEST MOVE EVER, LOL. It’s really made our lives easier! This recipe works with both regular and GF pasta.
In your recipe you say 16 oz are you referring to fl oz or oz/lb as in like on he scales.
★★★★★
Hi Kim! For liquids, it’s in ounces.
I’ve grown up in Australia and have never tried spaghetti-o’s but I’ll give this recipe a try!
★★★★
I fondly remember tuna-noodle casserole made with cream of mushroom soup. Or lots of things made with cream of mushroom soup. Since I often do not have it in my pantry, for a casserole base I have substituted simple white sauce, perhaps with a bit more flour than the recipe requires to make it thicker, and sometimes add fresh or canned mushrooms.
My favorite tuna noodle casserole is pretty simple: drained tuna, cooked egg noodles, frozen peas, cream of mushroom soup, a little milk to thin the soup. Fairly non-processed if you don’t count the soup!
I’ve enjoyed your website and recipes.
Thank you! Tuna casserole was one of my favorites too. Haven’t had it in years, but can still remember the taste!!
I’ve added mushrooms and even olives to my Tuna Noodle Casserole always made with Campbell’s Cream of Mushroom soup. As a topping, I layer grated mozzarella cheese mixed with crushed plain potato chips. Yum!!
★★★★★
Tiffany, you are the bomb. I never would’ve thought to do this. I was just thinking about spaghetti O’s as I drove past Aldi, bcuz I recently had a weak moment and bought a can there. One day as I ate the whole thing right out of the can, I read the huge ingredient list (I didn’t bother in the store bcuz I knew it wouldn’t be good). I told myself I’d never buy them again, but lamented a little. LOL
I can’t wait to try this, but had hoped it would taste the same 😂. You said it would taste better.
You are so sweet Maria – thank you! It DOES taste better… in that not-guilty for eating a whole can kind of way. 😉 Enjoy!! ♥
Do you have a recipe for the little meatballs? Thanks 🙂
Ooh, I wish! I don’t at the moment, but it’s on my list!
They are made with ground beef and ground pork mix, just add a little fennel and Italian seasoning with bread crumbs and an egg. Roll then into small meatballs and brown in a cast iron skillet.
I suggest adding fennel and Italian seasoning then cooking one small meatball and taste till you figure out the way you like them best. If they need more fennel or Italian seasoning add more then test again.
Thanks for the recipe!! We have started testing recipes for back to school, and my nine year old liked these even better than the canned version (and that is a HUGE compliment from her). I froze the individual servings so we can pull them the night before, heat them up, and they can go right in her thermos.
★★★★★
Hi Tiffany. Love that Dutch oven in the photos. Which brand/make is it? Thanks.