Homemade Spaghettios

It’s time to ditch the can for good and make our straightforward cheesy Homemade SpaghettiOs from scratch. We cannot say that we grew up on canned foods such as SpaghettiOs in Bulgaria or Greece, but when we first came to Canada, we certainly noticed how many kids enjoyed them. In this fast-paced society, these types of meals are not only affordable but time-saving for parents. This is why we decided to recreate the classic canned food and show you how simple it is to make from scratch. Our version also happens to be a thousand times tastier and more nutritious.

What stands out

Our Homemade SpaghettiOs is a weeknight wonder. This recipe takes just 20 minutes from start to finish and cooks together in just one pot, so it’s suited to busy weeknights. This recipe is so tasty, too. For a quick sauce, it’s wonderfully rich and full of fresh tomato flavor. It can also be made as cheesy as your family likes, for even more great flavor. Use whatever little kid-friendly pasta shape you like, such as alphabet pasta or even pastina like stellette. The result is such a warm comforting pasta dish that’s satisfying and way more and nutritious than the canned version.

How to Prepare Homemade Spaghettios

Add the olive oil to a pot or big skillet with high sides then add the garlic to the cold oil.

Turn the heat to medium and let the oil and garlic heat up together.

Once the garlic is sizzling, add the Italian seasoning and tomato paste. Then give it a stir and cook for 20 seconds.

Now, add the tomato sauce and stir.

Next, add in the spaghettios and water, then sprinkle a pinch of salt and stir.

Add a Parmesan cheese rind if using.

Let everything boil, semi-covered, on medium-low heat for 12 to 15 minutes or until the pasta is soft (or al-dente if you prefer).

Once the pasta is fully cooked, take it off the heat, remove the cheese rind, add the freshly grated Parmigiano Reggiano, and stir.

Garnish with fresh basil and enjoy!

Kitchen tip

The amount of water you add will depend on the pasta shape you choose. Start with 2 1/2 to 3 cups and add more a little at a time as it cooks.

Swaps

1. You can use any mini pasta shape in this Homemade Spaghettios recipe, such as ditalini, orzo, or alphabet-shaped noodles.
2. For added nutrition throw in a handful of chopped fresh or frozen spinach in the last minute or so of cooking.
3. Instead of parmesan, you can also use grated low-moisture mozzarella or any other grated cheese of choice.
4. Feel free to use passata or your favorite tomato sauce in this recipe. We used our homemade tomato sauce but if you can’t make your own, feel free to use a better-quality sauce like Rao’s.
5. The cheese rind is optional, if you don’t add it in you can add some extra cheese at the end if you desire. Make sure it’s good quality Parmigiano Reggiano and nothing that is pre-grated or boxed as it makes all the difference.
6. Make this recipe gluten-free by using your favorite non-gluten pasta variety.

Serve it with

• Enjoy this with some crusty bread to soak up all the juices.
• If you’re feeling ambitious, you can serve this with our No Knead Peasant Bread.
• Our Simple Green Salad makes this a full, balanced meal.

Questions

can this be made ahead?

Yes, the Homemade Spaghettios will keep in the fridge for up to 5 days. Reheat in the microwave or on the stovetop when ready to enjoy. When reheating, add a bit of water to thin out the sauce.

Do we have to use a parmigiano cheese rind?

No, the cheese rind is completely optional, but infuses wonderful cheesy flavor to the dish. We buy chunks of Parmigiano cheese on the rind, and when the cheese is all used up, we store the rinds in a freezer-safe bag in the freezer and use them for adding flavor to soups and stews.

can we cook the sauce separately from the pasta in this recipe?

We formatted this recipe to cook in one pot to save time, and dishes, but you can let the sauce simmer for a few minutes and cook the pasta separately in boiling salted water. Add the cooked pasta to the sauce with the cheese and a touch of starchy water and enjoy.

can we use another pasta shape?

You can use any mini pasta shape in this Homemade Spaghettios recipe, such as ditalini, orzo, or alphabet-shaped noodles.

what type of tomato sauce should we use?

We used our family’s a strong homemade tomato sauce, but if you can’t make your own, feel free to use a better-quality sauce like Rao’s or even a jar of passata.

Ingredients

Makes 4 servings

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning, or dry oregano
• 2 tablespoons tomato paste
• ¾ cup tomato sauce, I like the brand Rao's or use homemade
• 2 cups SpaghettiOs
• pinch salt
• 3 cups water
• parmigiano cheese rind, optional, leave out if you don't have it
• ½ cup parmigiano reggiano cheese, freshly grated
• basil, for garnish

Equipment

• Large Sauté Pan
• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board
• Liquid Measuring Cup

Method

1. Add the olive oil to a pot or big skillet with high sides. Add the garlic to the cold oil. Turn the heat to medium and let the oil and garlic come up to temperature together.
2. Once the garlic is sizzling, add the Italian seasoning and tomato paste. Give it a stir and let cook for 20 seconds. Add the tomato sauce and stir.
3. Add the spaghetti O’s (formally called Anelli Siciliani) and water. Sprinkle a pinch of salt and stir. We do not over-salt as our tomato sauce has salt in it and our cheese is also salty as well.
4. We like to freeze all our Parmigiano Reggiano cheese rinds so we always have them on hand. We throw one rind in into any soups, stews, and sauces. Feel free to skip this step if you don’t have a cheese rind. You can also use a Pecorino Romano rind as well.
5. Let everything boil, semi-covered, on medium-low heat for 12 to 15 minutes or until the pasta is soft (or al-dente if you prefer). Be sure to stir the pasta a few times in between cooking as some of the pasta can get stuck to the bottom of the pot.
6. If you feel like all of the water has evaporated, but the pasta is not cooked yet, add a splash of water as needed until the pasta is cooked. This step will really depend on the pasta shape you use.
7. Once the pasta is fully cooked, take it off the heat, remove the cheese rind, add the freshly grated Parmigiano Reggiano, and stir. Garnish with fresh basil and enjoy.