This homemade SpaghettiOs recipe is everything you loved about the canned version, only better. One pot, 35 minutes, tiny pasta rings cooked right in a simple shortcut bolognese sauce with ground beef. Kid-approved, freezer-friendly and ideal for lunchboxes all week long.
Table of Contents
I first shared a riff on this recipe on Instagram for “Bolognese at the ballpark,” where I attempt to bring my kids a healthy dinner so they aren’t subsisting entirely on nachos and Gatorade. The response was overwhelming. Apparently I am not the only parent out there trying to sneak a real dinner into youth sports night.
I got so many requests for the recipe, so here we are. My version of SpaghettiOs made from scratch: the classic ring-shaped pasta cooked in a simple homemade sauce, all in one pot and ready in 35 minutes.
My two youngest and pickiest eaters kept asking for more “just to make sure they liked it,” and my husband declared it one of his top three pasta recipes of all time. That’s a win on all fronts.
The original canned SpaghettiOs don’t have meat in them, and while Campbell’s does make a version with mini meatballs, if I want a quick meal I do not have time to be shaping dozens of dime-sized meatballs. So instead I make a shortcut bolognese right in the pot. Here’s what you’ll need:
- Olive oil and garlic: The flavor base.
- Tomato paste: Adds fantastic concentrated tomato flavor. It serves the same purpose in my lasagna soup recipe, another recipe my kids love!
- Ground beef: Just like my bolognese sauce, I use a sturdy spatula to break the meat into very small, fine crumbles as it cooks. The goal is no big chunks. Just a rich, meaty base that blends right into the sauce. Ground turkey, ground chicken or Italian sausage removed from its casing all work well as substitutes.
- Italian seasoning: One pantry staple that does the work of several individual herbs.
- Marinara sauce: I always have a batch of homemade marinara sauce stashed in my freezer so that’s my go-to here, but feel free to use your favorite jarred variety.
- Beef broth, water or a mix of the two: I usually do half beef broth and half water. If I do all beef broth, I love the rich beefy flavor, but my kids think it tastes more like a stew than the tomato-forward pasta they’re expecting. All water keeps it lighter but slightly less complex.
- Worcestershire sauce: Adds a savory, slightly tangy depth that you won’t be able to put your finger on but would notice if it wasn’t there.
- Sugar: Balances the acidity of the tomato sauce and gives it that slightly sweet, familiar SpaghettiOs flavor that kids love.
- Anelli pasta: Those iconic O-shaped noodles are called anelli. I love the La Molisana noodles, which I found on Amazon. If you can’t find ring-shaped pasta, you can use any other sort of short pasta (ditalini, small elbow, small shell, etc.).
- Parmesan cheese: For serving.
See the recipe card for full information on ingredients and quantities.
For this recipe, I recommend a large heavy-bottomed pot or Dutch oven. A thin-bottomed pot will scorch the sauce before the pasta has a chance to cook through.
Start by cooking the garlic and olive oil over medium-low heat until the garlic is golden and fragrant, about 2 minutes. Then add the tomato paste and cook for another minute, stirring constantly, until it darkens and caramelizes. That one extra minute is what gives the sauce its depth and richness.
Increase the heat to medium, add the ground beef, Italian seasoning and salt and cook, breaking the meat into very fine crumbles, until no pink remains, about 5 minutes. Then stir in the marinara, beef broth, Worcestershire and sugar.
My #1 Tip: Don’t Walk Away from This Pot
This is the most important thing I can tell you about this recipe: Once the pasta goes in, you need to stir it every 5 minutes. Anelli pasta in a thick tomato sauce will stick and scorch on the bottom of the pot if you don’t stir, and stuck pasta means uneven cooking and a pot that’s a pain to clean. Set a timer, stay close and give it a good stir every time it goes off.
I find the anelli need a solid 25 minutes to become al dente at a low simmer, which is longer than you might expect, but the stirring keeps everything moving and cooking evenly.
Depending on the noodle shape you use, your pasta may take less/more time… if the sauce gets too thick before the pasta is done, add water a quarter cup at a time to loosen it up. Once the pasta is al dente, taste and season with additional salt or sugar as needed.
Serve topped with plenty of grated Parmesan, add a side of cheesy garlic bread and this retro-inspired feast is complete!
Make It, Freeze It, Pack It
This freezes WONDERFULLY and is ideal for lunchboxes! I like to make a big batch on Sunday and stash leftovers in the freezer for the week ahead. Let it cool completely, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave, then pack it warm in a thermos for school.
My kids have been loving having homemade SpaghettiOs packed into their lunchboxes. These are the lunchboxes we currently use and love. They have separate compartments for hot AND cold foods. For more kid-friendly lunch ideas, check out my 10 school lunches that aren’t sandwiches and my school lunch ideas roundup with even more recipes and products I love.
FAQs
Absolutely! Simply skip the ground beef and reduce the cooking time slightly since you won’t need to brown the meat first. The sauce is still delicious and the pasta will cook in exactly the same way.
Sure! If you want the SpaghettiOs and meatballs experience, swap the ground beef for small cooked meatballs and stir them in with the sauce. My mozzarella stuffed meatballs are a fun upgrade if you have the time.
Completely normal! The pasta continues to absorb the sauce as it sits in the fridge overnight. Just add a splash of water or broth when reheating and stir well. It will loosen right back up.
I hope your family loves this homemade spaghetti Os recipe as much as mine, and I can’t wait to hear what you think! For more kid-friendly dinner ideas, browse my cooking for kids recipe collection.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 1 pound ground beef
- 2 teaspoons Italian seasonings
- 3 cups homemade or store-bought marinara sauce
- 3 cups beef broth, water or a mix of the two
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon sugar
- 16 oz. uncooked anelli pasta (or other short pasta)
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large, heavy-bottomed stock pot set over medium-low heat, add the olive oil, garlic and a pinch of kosher salt. Cook, stirring, until the garlic is golden and fragrant, about 2 minutes.
- Add the tomato paste and cook, stirring, until caramelized, about 1 minute.
- Increase the heat to medium then add the ground beef, Italian seasonings and ½ teaspoon kosher salt. Cook, breaking apart the meat with a spatula, until it is no longer pink, about 5 minutes.
- Stir in the marinara sauce, beef broth, Worcestershire and sugar.
- Increase the heat to medium-high then stir in the pasta. Bring the mixture to a boil, cover the pot, then reduce it to a simmer. Cook until the pasta is al dente, stirring the pasta every 5 minutes to release any noodles from the bottom of the pot that may be sticking, about 25 minutes.
- Uncover the pot then taste and season the pasta with additional salt or sugar, as desired. Serve the pasta topped with grated Parmesan cheese.
Kelly’s Notes
- Pasta: Anelli is the classic O-shaped pasta that makes this unmistakably SpaghettiOs. I love the La Molisana noodles. If you can’t find anelli pasta, you can use any other sort of short pasta (ditalini, small elbow, small shell, etc.). Depending on the noodle shape you use, your pasta may take less/more time… if it’s taking longer and getting too thick, add more water (¼ cup at a time) as needed. I find the anelli need a solid 25 mins to become al dente at a low simmer!
- Beef broth vs. water: I usually do half beef broth and half water. All beef broth gives a rich, beefy flavor that I love, but my kids think it tastes more like a stew than the tomato-forward pasta they’re expecting. All water keeps it lighter but slightly less complex. Half and half hits the sweet spot for our family.
- Stir every 5 minutes: Don’t skip this step! The noodles WILL stick to the bottom of the pot if you walk away. Set a timer and stir every 5 minutes without fail.
- Storage: Store in an airtight container in the fridge for up to 4 days. The pasta will absorb more sauce as it sits so add a splash of water or broth when reheating and stir well.
- Freezing: Let cool completely, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
