What type of pasta is best for homemade SpaghettiOs?

Anellini pasta is the classic choice for that signature O-shape, but if you can’t find it, ditalini or small elbow macaroni make great substitutes. You want a small pasta that holds its shape well and has a nice bite.

Can I make this in a slow cooker or instant pot?

Yes! For the Instant Pot, sauté the garlic and tomato paste using the sauté function, then add the remaining ingredients (except pasta and cheese) and pressure cook for 5 minutes. Stir in the cooked pasta and cheese at the end. For the slow cooker, let the sauce simmer on low for 4-6 hours, then add freshly cooked pasta just before serving.

Can I make this recipe gluten-free?

Absolutely! Just swap the anellini pasta for your favorite gluten-free pasta. Be sure to check the cooking time on the package, as gluten-free pasta can sometimes cook faster or require extra stirring to prevent sticking.

Homemade SpaghettiOs

Name: Homemade SpaghettiOs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 2 cloves garlic, minced; 3 tablespoons tomato paste or ketchup; 1 cup marinara sauce or tomato sauce; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 2 cups anellini pasta (O-shape ring pasta); 3 cups water; 2/3 cup Parmesan cheese, grated; fresh basil (optional, for garnish)

Description

This comforting Homemade SpaghettiOs recipe brings back all the nostalgia of the classic canned version but with better ingredients and a fresher, richer flavor — and none of the preservatives! With tender anellini pasta coated in a rich, savory tomato sauce, this easy dish is ready in just under 30 minutes. It's a perfect quick meal for busy weeknights or a comforting bowl of goodness any time.

Ingredients

Scale

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
3 tablespoons tomato paste or ketchup
1 cup marinara sauce or tomato sauce
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups anellini pasta (O-shape ring pasta)
3 cups water
2/3 cup Parmesan cheese, grated
fresh basil (optional, for garnish)

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Instructions

Heat oil in a medium pot over medium-high until hot, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.
Add tomato paste, marinara sauce, Italian seasoning and salt. Stir well until smooth.
Add pasta and water. Give it a stir and reduce heat to medium. Cook the pasta until al dente, about 10-12 minutes or according to the package instructions. Add a little bit of water if needed and stir occasionally to ensure the pasta doesn't stick to the bottom of the pot.
Add parmesan cheese and stir until melted and creamy.
Garnish with basil and serve immediately.

Notes

How to store: Let the pasta cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.

How to reheat: Reheat leftover pasta in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between, until warmed through.

How to freeze: This spaghettiO pasta recipe freezes well in an airtight container for up to 2 months. For the best texture, it's best to freeze the sauce separately from the pasta. If you freeze the pasta in the sauce, it may become too soft once thawed and reheated. Simply cook fresh anellini pasta when ready to serve and stir it into the warmed sauce.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop
Cuisine: American