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Easy Homemade SpaghettiOs

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This one-pot homemade SpaghettiOs recipe delivers classic, comforting flavor in under 40 minutes. Tender anellini pasta rings are simmered right in a buttery tomato sauce, with the option to make it extra creamy and rich by adding heavy cream and Parmesan. It's a quick, family-friendly meal that tastes nostalgic yet fresh—perfect for weeknights when you want something easy, satisfying, and so much better than what comes from a can.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the SpaghettiOs
  • 2 tablespoons tomato paste
  • 4 tablespoons unsalted butter
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 0.33 teaspoon onion powder
  • 1 teaspoon sea salt
  • 0.25 teaspoon freshly cracked black pepper
  • 1 can tomato sauce 8-ounce can
  • 2 cups chicken stock
  • 2 cups anellini pasta rings
  • 0.25 cup heavy cream optional
  • 0.25 cup grated Parmesan plus more for serving (optional)

Equipment

  • Large pot
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle or large spoon

Method
 

  1. Add the tomato paste, butter, Italian seasoning, garlic powder, onion powder, salt, and black pepper to a large pot. Melt the butter with the other seasonings over medium heat, stirring now and then, for 4 to 5 minutes.
  2. Turn the heat to high. Stir in the tomato sauce, chicken stock, and 2 cups of water, mixing until fully blended. Bring to a boil.
  3. When the sauce boils, pour in the anellini pasta. Lower the heat to medium. Cook, stirring frequently, until the pasta is tender and the sauce thickens, about 15 to 20 minutes.
  4. If using, stir in the heavy cream and grated Parmesan until the sauce is creamy and smooth.
  5. Spoon the SpaghettiOs into four bowls. Top with extra Parmesan to serve if desired.

Nutrition

Calories: 485kcal

Notes

If you can't find anellini, small shells, ditalini, or elbows also work, just without the classic O shape. For a vegetarian option, use vegetable stock instead of chicken. Make it dairy-free by swapping the butter for olive oil and skipping the cream and Parmesan. Leftovers keep in the fridge up to 3 days, but the pasta will absorb more liquid as it stands—add a splash of water when reheating to loosen the sauce. This dish is best enjoyed fresh, as freezing can make the pasta mushy.

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