Homemade Spaghettios Recipe
Bright, saucy, and absolutely brimming with childhood nostalgia, Homemade Spaghettios are the ultimate cozy pasta dish to whip up on a busy weeknight or share with your favorite people at the table. This recipe captures everything you loved about the classic canned version—bouncy pasta rings, creamy tomato sauce, and that irresistible cheesy finish—but gives you the flexibility to elevate the flavors and sneak in your own personal touches. Whether you’re craving a spoonful of your favorite comfort food or creating a new family tradition, these Homemade Spaghettios guarantee a warm, happy, utterly satisfying meal that adults and kids will find equally irresistible.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Homemade Spaghettios lies in simple, pantry staples coming together in the most delicious way. Each ingredient not only enhances taste, but also helps achieve that signature creamy, tangy, cheesy hug in a bowl.
- Small ring-shaped pasta: Anelli or ditalini are musts for that classic look and fun, slurpable texture kids adore.
- Unsalted butter: Adds a rich, mellow base for sautéing the garlic and giving the sauce a velvety finish.
- Garlic clove: Fresh, minced garlic brings an aromatic depth that balances the sweet tomato-rich sauce beautifully.
- Tomato sauce: The heart of the dish—choose a smooth, high-quality sauce for the brightest, best flavor.
- Water: Loosens the sauce to just the right silky consistency you remember.
- Milk: A splash of milk enriches the sauce and makes it extra creamy—use whole milk for even more lusciousness.
- Tomato paste: Boosts the savory, tomato flavor and helps thicken the sauce to perfection.
- Sugar: Just a touch softens the acidity of the tomato sauce and brings classic sweetness.
- Onion powder: Infuses the sauce with gentle, rounded onion notes—no chopping required!
- Garlic powder: Doubles down on that kid-friendly garlicky flavor, ensuring every bite pops.
- Salt: Essential for seasoning every layer so all the ingredients shine.
- Black pepper: A tiny bit wakes up the sauce with a subtle kick and depth.
- Shredded cheddar cheese: Melts into the sauce for that creamy, orange-tinted goodness everyone loves.
- Grated Parmesan cheese: Adds nutty, salty richness and brings everything together.
How to Make Homemade Spaghettios
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add your small ring-shaped pasta—think anelli or ditalini—and cook them until just al dente, according to package directions. The key here is to keep a close eye; you want the pasta tender but not mushy, so those iconic rings hold their delightful bounce. When they’re ready, drain the pasta and set it aside for the big saucy reunion.
Step 2: Sauté the Garlic
While the pasta drains, turn your attention to building aromatic depth in your sauce. In a saucepan over medium heat, melt the butter until it’s just starting to foam. Toss in the minced garlic, stirring constantly for about a minute. You’re aiming for a fragrant kitchen and lightly golden garlic—anything more and the garlic will taste bitter, so don’t walk away!
Step 3: Build the Creamy Tomato Sauce
Now for the base of your Homemade Spaghettios: Pour in the tomato sauce, water, milk, and squeeze in the tomato paste, stirring until everything looks lush and blended. Sprinkle in the sugar, onion powder, garlic powder, salt, and black pepper—these seasonings are what transform the sauce from basic to crave-worthy. Simmer the mixture for 5 to 7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Step 4: Add the Cheese
Reduce the heat to low and introduce the stars of the show—shredded cheddar and grated Parmesan. Stir until the cheese has completely melted into the sauce, creating that creamy, smooth, slightly tangy texture reminiscent of your favorite classic pasta meal. Don’t rush this step; the sauce should be velvety and fully combined, with no streaks of cheese left behind.
Step 5: Combine and Heat Through
Add the drained pasta to the saucepan, tossing gently to coat every single ring in that gorgeous tomato and cheese sauce. Let the mixture simmer together for another couple of minutes so the flavors can really soak into the pasta, and the dish is heated through and ready to serve immediately. That’s it—Homemade Spaghettios are officially ready for spooning!
How to Serve Homemade Spaghettios
Garnishes
For the ultimate presentation and a subtle gourmet touch, load up your bowls of Homemade Spaghettios with a final sprinkle of freshly grated Parmesan, a hint of chopped fresh basil, or even a few cracks of black pepper. These little extras add big flavor and make the dish look as inviting as it tastes.
Side Dishes
Since Homemade Spaghettios are already hearty and satisfying, a crisp green salad with a tangy vinaigrette makes a perfect pairing. A few slices of buttery garlic bread or focaccia will complete that cozy, Italian-American vibe and help scoop up every last drop of sauce!
Creative Ways to Present
Go playful by serving Homemade Spaghettios in colorful bowls or use mini pots for individual servings—kids especially love this fun twist! If you’re hosting a grown-up gathering, pair smaller portions with toothpick-sided mini meatballs or top each bowl with a dollop of ricotta for an indulgent touch.
Make Ahead and Storage
Storing Leftovers
Homemade Spaghettios store incredibly well, so don’t hesitate to make extra! Transfer any leftovers to an airtight container and refrigerate for up to three days. The sauce will thicken as it sits, but the flavors just get deeper and more delicious.
Freezing
If you want to have a homemade comfort meal on hand, Homemade Spaghettios can be frozen. Simply let the pasta cool, transfer to freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge for best results, as this helps the sauce stay creamy and not separate.
Reheating
To reheat, add a splash of milk or water to your leftovers and warm gently on the stovetop or microwave, stirring often to bring back that creamy, silky sauce. Avoid high heat—slow and gentle does the trick and keeps the cheese smooth!
FAQs
Can I use a different pasta shape if I can’t find small rings?
Absolutely! While the signature charm of Homemade Spaghettios is those playful pasta rings, ditalini, elbow macaroni, or even small shells will work beautifully and soak up the sauce just as well.
How can I make this recipe vegan?
Easily! Swap the dairy milk with your favorite plant-based option (oat or almond both work), use vegan butter, and replace the cheeses with dairy-free shreds and vegan parmesan for a delicious vegan-friendly version of Homemade Spaghettios.
Can I add protein to this dish?
Of course! For a nostalgic twist, sliced hot dogs or miniature meatballs can be stirred in at the end. For something different, add cooked lentils, shredded rotisserie chicken, or sautéed mushrooms for a heartier bite.
Will this recipe work if I double it?
Yes, Homemade Spaghettios can definitely be doubled to feed a crowd or for meal prep. Just make sure to use a large enough saucepan and stir frequently to avoid any sauce sticking to the bottom.
Is this dish suitable for very young kids?
It’s actually one of the best options for little ones! Just make sure to use low-sodium tomato sauce and keep the pasta tender. The small pasta shapes are easy to eat, and the creamy, mild sauce is universally loved.
Final Thoughts
If you’re looking to relive childhood memories or discover a new favorite, Homemade Spaghettios offer all the cozy, saucy joy you could ever want from a bowl of pasta. Give this recipe a try and see just how quickly it wins a place in your weeknight dinner rotation!
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Homemade Spaghettios Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Homemade Spaghettios are a nostalgic comfort food that is easy to make and perfect for kids of all ages. This recipe recreates the classic canned pasta dish with a homemade twist, featuring a rich and creamy tomato sauce loaded with cheesy goodness.
Ingredients
Pasta:
- 2 cups small ring-shaped pasta (anelli or ditalini)
Sauce:
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 (15-ounce) can tomato sauce
- ½ cup water
- ½ cup milk
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Make the Sauce: In a saucepan, melt the butter and sauté garlic. Add tomato sauce, water, milk, tomato paste, sugar, onion powder, garlic powder, salt, and pepper. Simmer for 5-7 minutes.
- Add Cheese: Reduce heat, stir in cheddar and Parmesan until melted and smooth.
- Combine: Add cooked pasta to the sauce, stir to coat evenly. Simmer for 2 minutes.
- Serve: Enjoy warm!
Notes
- You can add sliced hot dogs or mini meatballs for a classic twist.
- Use whole milk for a creamier texture or dairy-free alternatives for a vegan version.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
