This homemade version of Spaghetti O’s is a family favorite. Small pasta rings coated in a naturally sweet, creamy tomato sauce—kids will never know it didn’t come from a can.
All of my boys adore any meal that combines pasta with a comforting sauce. Like countless children, they quickly fell for classic canned favorites—Spaghetti-O’s, ravioli, Beefaroni—anything with pasta and a sauce was an instant hit.
Those convenience foods aren’t something I buy regularly, so they’re the kind of treats Nanni keeps in the pantry for lunch when the boys visit. When I discovered a homemade Spaghetti O’s recipe that costs only pennies per serving, I had to try it—my kids would never forgive me if I hadn’t.
This recipe yields a large batch—about 8 to 10 adult servings depending on portion size. I usually split the finished dish in half and freeze the remainder. The Spaghetti O’s freeze and defrost beautifully, tasting just as good after reheating on the stove.
These wholesome Spaghetti O’s will have your kids eager for dinner and excited about leftovers the next day. They’re comforting, familiar, and made with everyday ingredients you probably already have on hand.
If you try these HOMEMADE SPAGHETTI O’S or any other recipe from the site, please share how it turned out in the comments—we love hearing from readers!
Homemade Spaghetti O’s
Ingredients
- 1 lb ditalini pasta
- 4 tbsp olive oil
- 4 cloves garlic, minced
- pinch of crushed red pepper flakes
- 2 15 oz cans of tomato sauce
- 2 cups water
- 1 tsp salt
- 2 tbsp tomato paste
- 1/2 tsp crushed black pepper
- 1 tsp sugar
- 8 tbsp unsalted butter, cubed
- 1/2 cup milk
- 2 cups shredded cheddar
Instructions
-
Cook the ditalini in a large pot of salted boiling water until al dente, then drain.
-
While the pasta cooks, heat the olive oil in a Dutch oven over medium heat. Add the minced garlic and a pinch of crushed red pepper flakes and sauté just until fragrant.
-
Stir in the tomato sauce, water, tomato paste, salt, black pepper, sugar, and cubed butter. Warm, stirring, until the butter melts and the mixture is smooth.
-
Slowly whisk in the milk, reduce the heat to low, and simmer about 10 minutes. Stir in the shredded cheddar until fully melted and the sauce is creamy.
-
Combine the drained pasta with the sauce in a large bowl, stirring so the pasta rings are evenly coated.
-
Serve immediately. Freeze any leftovers in portions for quick reheated meals later.
Notes
Other Kid-Friendly Recipe Ideas You Might Enjoy:
Doritos Crusted Chicken Fingers
Cinnamon Toast Crunch Popcorn
JELLO Rainbow Sherbet
Pictures Updated 4/12/17