I grew up loving spaghetti O’s, but this homemade spaghetti o’s tastes so much better and it’s much healthier. Both kids chose this over the can & it’s cheaper too!
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.
I mean, I’ve read the list of ingredients, picked up my mouth after seeing both high fructose corn syrup and hydrogenated oils (the only two completely banned ingredients from our kitchen) and yet it’s still tempting to buy a can because I vividly remember falling in love with them as a kid. I can’t even walk down that aisle at local stores without thinking about those meatballs.
Yikes. Processed food has some pretty amazing powers!
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 spaghetti O’s.
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!
What Can You Add to 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!
How Do You Make Spaghetti O’s?
- Cook pasta in a large pot, al dente, stirring occasionally.
- Combine tomato sauce, tomato paste, spices, milk, and butter in a saucepan and simmer. Add cheese and stir until melted.
- Strain pasta when done and portion into serving bowls.
- Ladle finished sauce over pasta, adding more sauce for those who like it saucy!
Are Spaghetti O’s Healthy?
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.
What Type of Cheese is Best for Spaghetti O’s?
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.
Homemade Spaghetti-o’s are featured in this FREE Two Week School Lunch Menu! Get two weeks of healthy meals to send with your kids to school or use it for your homeschool lunch menu!
More frugal and awesome back to school ideas!
- Two Week School Lunch Meal Plan
- The Best School Lunch Boxes (on a budget)
- 7 Tips To Save Money in the School Year
- 20 Healthy Fast Breakfast Ideas for Busy School Mornings
- 9 Tips To Save Money on School Clothes
- Easy and Healthy Homemade Gummies
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Sign up to get instant access to my 5 School Lunches in One Hour Meal Plan, complete with recipes and shopping list!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 mins
- Cook Time: 20 mins
- 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.
What’s your favorite processed food from childhood? I’m always looking for new meal ideas to remake!
Hi Tiffany. Love that Dutch oven in the photos. Which brand/make is it? Thanks.
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.
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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.
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!!
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I’ve grown up in Australia and have never tried spaghetti-o’s but I’ll give this recipe a try!
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In your recipe you say 16 oz are you referring to fl oz or oz/lb as in like on he scales.
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Hi Kim! For liquids, it’s in ounces.
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.