Homemade Spaghetti Os

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This homemade Spaghetti Os recipe is significantly more delicious than canned varieties. It’s easy to make in 20 minutes and is so good your kids will lick the bowl clean!

a bowl of Homemade Spaghetti Os with a fork in it


This homemade spaghetti os recipe is one of my all-time favorites. Unlike their canned counterpart, I absolutely cannot stop eating these spaghettios whenever I make them – which is often because they’re easy to make in 20 minutes!

O-shaped pasta is cooked then combined with a rich, flavorful tomato-based sauce that is out of this world delicious. Seriously, it’s so good your kid (ok, I really mean you), will lick the bowl clean.

Plus, with homemade spaghetti os, you skip the preservatives, dyes, and additives used in the canned varieties – especially if you use organic ingredients.

up close photo of Homemade Spaghetti Os with a fork

Ingredients & Substitutions

overhead view of the ingredients in this Homemade Spaghetti Os reicpe
  • O-shaped pasta (Anellini). You really can use any pasta shape you’d like in this recipe and it will taste great. For nostalgia’s sake, I use O-shaped noodles.
  • Salted butter. unsalted butter works well.
  • Tomato sauce & paste. I suggest using organic varieties for the best results.
  • Heavy cream. this makes the sauce super rich and delicious. You can substitute half and half or whole milk if you must.
  • Garlic/Onion powder. I chose to use powders for the most authentic taste, and because some of my kids don’t like onions. You can sauté minced garlic and finely diced onions instead of the powders if you prefer.
  • Honey. granulated sugar is good substitute.
  • Cheddar cheese. I prefer medium cheddar for this recipe, but any kind will do.
Homemade Spaghetti Os in a bowl with a fork

How to Make Homemade Spaghetti O’s

We’ll walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by cooking the Anellini pasta in salted water until al dente.

o shaped pasta on a ladle after cookie

Then, drain the pasta but do not rinse, because unrinsed pasta will absorb the sauce best.

O shaped pasta in a colander draining after cooking

Next, make the sauce by combining butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan.

two photos showing how to make Homemade Spaghetti Os sauce

Heat over medium heat until it just begins to bubble (when you see one or two bubbles) and the butter is melted, stirring often.

Homemade Spaghetti Os sauce in a pot

Then, reduce the heat to medium-low and add cheddar cheese, whisk until melted.

two photos showing whisking cheese into this Homemade Spaghetti Os  sauce

Finally, stir in the in cooked pasta.

two photos showing Homemade Spaghetti Os - adding O shaped pasta to the sauce

Serve

Serve these homemade spaghettios warm as a meal all their own, or with your favorite sides. Here are some suggestions:

Homemade Spaghetti Os in a bowl

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat on the stovetop over low heat, or in the microwave.

up close photo of a fork taking a bite of Homemade Spaghetti Os

Spaghetti Os Recipe FAQS

What can you add to Spaghetti Os?

You can add meat (like grilled chicken, meatballs, chicken nuggets), etc. to make this a heartier meal. Or you can add some flavor with hot sauce, crushed red pepper, etc. I like to sneak in some shredded zucchini while I’m cooking the sauce sometimes too.

What is spaghetti O sauce made of?

It’s a tomato-based sauce with spices, cheese and cream.

Can I double this recipe?

Yes, you can double this recipe easily.

Homemade Spaghetti Os in a bowl with a fork

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Homemade Spaghetti Os Recipe

Laura
This homemade Spaghetti Os recipe is significantly more delicious than canned varieties. It's easy to make in 20 minutes and is so good your kids will lick the bowl clean!
5 from 2 votes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 8 servings
Calories 274
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Cook pasta in salted water until al dente.
  • Drain but do not rinse
  • Combine butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan.
  • Heat over medium heat until it just begins to bubble (when you see one or two bubbles).
  • Reduce heat to medium-low and add cheddar cheese, whisk until melted.
  • Stir in cooked pasta.
  • Serve warm.

Video

Notes

Ingredient Notes/Substitutions
  • O-shaped pasta (Anellini). You really can use any pasta shape you’d like in this recipe and it will taste great. For nostalgia’s sake, I use O-shaped noodles.
  • Salted butter. unsalted butter works well.
  • Tomato sauce & paste. I suggest using organic varieties for the best results.
  • Heavy cream. this makes the sauce super rich and delicious. You can substitute half and half or whole milk if you must.
  • Garlic/Onion powder. I chose to use powders for the most authentic taste, and because some of my kids don’t like onions. You can sauté minced garlic and finely diced onions instead of the powders if you prefer.
  • Honey. granulated sugar is good substitute.
  • Cheddar cheese. I prefer medium cheddar for this recipe, but any kind will do.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.
Reheat on the stovetop over low heat, or in the microwave.

Nutrition

Serving: 0.5cup | Calories: 274kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 548mg | Potassium: 227mg | Fiber: 2g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    My daughter came upon this recipe and asked me to make it. We had it for dinner tonight and it was a HIT. Thank you