This one-pan homemade SpaghettiOs recipe brings all the nostalgic comfort of the canned classic—but better! Featuring tender mini meatballs, a rich and creamy tomato sauce, and delightful anellini pasta, this dish is the ultimate 20-minute meal your whole family will absolutely adore. It’s comfort food made from scratch, with wholesome ingredients and bursting with flavor.

One-Pan Homemade SpaghettiOs: A Nostalgic Comfort Reinvented

There’s an undeniable charm about SpaghettiOs that perfectly captures the essence of childhood comfort food. The familiar, cozy tomato sauce, the fun ring-shaped pasta, and that creamy, cheesy flavor — it’s like a warm hug in a bowl, instantly transporting you back to simpler times. However, if you’ve recently revisited the canned version, you might find yourself longing for something a little more authentic, wholesome, and truly flavorful. The convenience is there, but the ingredients and overall taste often leave much to be desired, feeling processed and artificial.

That’s precisely where this homemade, one-pan SpaghettiOs recipe shines. It offers everything you love about the classic – it’s quick, incredibly cozy, and wonderfully nostalgic – but it’s crafted entirely from scratch using real, fresh ingredients. Say goodbye to weird fillers, tinny aftertastes, and preservatives. What you get instead is pure, unadulterated, saucy comfort that comes together in about 20 minutes flat, making it an ideal solution for even the busiest evenings.

Imagine succulent, bite-sized meatballs simmering gently in a luxurious, silky tomato-Parmesan sauce, perfectly coating every piece of anellini pasta. This dish isn’t just easy; it’s a guaranteed crowd-pleaser. It’s perfect for those chaotic weeknights when time is short, for appeasing even the pickiest eaters at your table, or for anyone simply in need of a generous bowl of homemade happiness that tastes miles better than anything from a can.

Ingredients for Your Perfect Homemade SpaghettiOs

Creating this delicious, wholesome version of SpaghettiOs requires a few simple, everyday ingredients you can easily find at your local grocery store. The beauty of this recipe lies in its simplicity and the way each component contributes to a rich, balanced flavor. Here’s what you’ll need to gather:

For the Tender Mini Meatballs:

• Ground Beef: Lean ground beef (80/20 or 85/15) works best for flavor and texture, but you can also use ground turkey or chicken for a lighter option.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in wonderfully tender and juicy meatballs.
• Milk: A splash of milk helps to moisten the breadcrumbs and the meat, preventing the meatballs from becoming dry and ensuring a softer texture.
• Egg: Acts as a binder, holding the meatballs together so they don’t fall apart during cooking.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, umami depth to the meatballs.
• Italian Seasoning: A blend of classic Italian herbs like oregano, basil, rosemary, and thyme, providing aromatic flavor.
• Kosher Salt: Essential for enhancing all the other flavors. Adjust to your taste.
• Onion Powder: Adds a subtle, savory onion flavor without the texture of fresh onion, perfect for smooth meatballs.
• Garlic Powder: Complements the fresh garlic in the sauce, adding another layer of savory aroma.

For the Creamy Tomato Sauce:

• Butter: For sautéing the aromatics and adding a rich base to the sauce.
• Fresh Garlic: Minced fresh garlic provides a robust, pungent flavor that is crucial for a good tomato sauce.
• Tomato Paste: This concentrated tomato product adds a deep, intense tomato flavor and helps to thicken the sauce. Don’t skip browning it slightly for maximum flavor.
• Tomato Sauce: The primary base for our creamy sauce, providing a smooth, consistent tomato flavor.
• Beef Broth: Provides the liquid for the pasta to cook in and infuses the entire dish with a savory beef flavor. Low-sodium is recommended so you can control the salt.
• Half and Half: The secret to that signature creamy texture. It enriches the sauce without making it too heavy.
• Worcestershire Sauce: A hidden gem for adding a mysterious depth and umami kick to the sauce, balancing the tomato’s acidity.
• Italian Seasoning: Another touch for the sauce, harmonizing with the seasoning in the meatballs.
• Anellini Pasta: These tiny pasta rings are iconic for SpaghettiOs! They cook quickly and perfectly capture the sauce. (If you can’t find anellini, look for “Ronzoni Rings” in most grocery stores or use ditalini, small elbows, or even orzo as substitutes.)

For Serving (Optional, but Recommended):

• Parmesan Cheese: Freshly shredded Parmesan for sprinkling on top, adding a final touch of cheesy goodness.
• Fresh Parsley: Chopped fresh parsley provides a pop of color and a fresh, herbaceous finish.

That’s everything you’ll need! The beauty of this recipe is that everything comes together in one pan, eliminating the need for separate pots, draining pasta, or any unnecessary fuss. It’s truly a streamlined cooking experience.

Keep reading for the full ingredient list and step-by-step recipe below.

Why You’ll Fall in Love with One-Pan Homemade SpaghettiOs

This isn’t just another pasta dish; it’s a thoughtfully crafted meal designed for maximum flavor with minimal effort. Here are the top reasons why this homemade SpaghettiOs recipe is about to become a staple in your kitchen:

1. It’s Ready in Just 20 Minutes.
This recipe is engineered for ultimate simplicity and speed. From the moment you start prepping to the moment you serve, you can have a comforting, delicious dinner on the table in less than half an hour. This makes it an absolute lifesaver for those incredibly busy weeknights, last-minute meal decisions, or when you simply don’t have the energy for extensive cooking. It’s faster than ordering takeout and infinitely more satisfying.

2. One Pan Means Effortless Cleanup.
Forget the mountain of dirty dishes! This recipe cooks everything, from the meatballs to the pasta and sauce, in a single skillet or Dutch oven. The pasta absorbs all the rich flavors directly from the sauce as it cooks, eliminating the need for a separate pot for boiling pasta and the tedious task of draining. Less time scrubbing means more time enjoying your meal and relaxing.

3. Family-Friendly and Kid-Approved.
This dish is a guaranteed winner with both kids and adults. It’s wonderfully creamy, perfectly cheesy, and offers that familiar, comforting taste that everyone loves – only elevated to a new level. The adorable mini meatballs and the fun, ring-shaped pasta are especially appealing to younger eaters, making mealtime a battle-free zone. Even the pickiest eaters will ask for seconds!

4. Budget-Friendly Comfort Food.
You don’t need fancy or expensive ingredients to create something truly delicious and comforting. This recipe utilizes simple, affordable pantry staples and fresh ground beef (or a vegetarian alternative) to deliver immense flavor without straining your wallet. You’ll not only save money compared to eating out but also feel good knowing exactly what wholesome ingredients are going into your family’s meal.

5. Tastes Even Better as Leftovers.
Many pasta dishes lose their luster the next day, but not these homemade SpaghettiOs! The flavors actually deepen and meld together beautifully overnight, making leftovers a highly anticipated treat. It reheats perfectly on the stovetop with a splash of broth or milk to re-loosen the sauce, making it an excellent option for meal prepping lunches or easy dinners later in the week.

Q&A: Your SpaghettiOs Questions, Answered

Got questions about making the best homemade SpaghettiOs? We’ve got answers to help you perfect this comforting dish.

Q: Can I use a different pasta shape?
Absolutely! While anellini pasta is iconic for that classic SpaghettiOs look, feel free to experiment. Small elbows (macaroni), ditalini, or even orzo are excellent substitutes that will still cook well in the sauce. Just be aware that cooking times may vary slightly depending on the pasta size and shape, so keep an eye on it and check for al dente doneness as you go to avoid overcooking.

Q: Can I make this recipe vegetarian or vegan?
Yes! To make it vegetarian, simply omit the ground beef meatballs. You can substitute them with plant-based ground “meat” or pre-made meatless meatballs. Alternatively, you can skip the meatballs entirely and simply add extra vegetables like finely diced carrots, zucchini, or spinach to the sauce for a heartier, veggie-packed version. For a vegan option, use a plant-based ground substitute, vegetable broth instead of beef broth, and a dairy-free half-and-half alternative. Nutritional yeast can add a cheesy flavor in place of Parmesan.

Q: How do I store and reheat leftovers?
Storing leftovers is simple! Transfer any remaining SpaghettiOs to an airtight container and refrigerate for up to 3 days. When ready to reheat, gently warm it on the stovetop over medium-low heat. The pasta will absorb some of the sauce as it sits, so you’ll likely need to add a splash of beef broth, vegetable broth, or milk to loosen the sauce back to your desired consistency. Stir frequently until heated through. It genuinely tastes just as good, if not better, the next day as the flavors have more time to meld.

Q: Can I freeze homemade SpaghettiOs?
While you can technically freeze cooked pasta dishes, the texture of the pasta and sauce can sometimes change upon thawing and reheating. If you plan to freeze, undercook the pasta slightly (to just before al dente) to prevent it from becoming mushy later. Store in freezer-safe airtight containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding extra liquid as needed.

Q: How can I adjust the spice level?
This recipe is mild and family-friendly. If you prefer a little kick, you can easily add a pinch or two of red pepper flakes to the sauce along with the tomato paste and garlic. For a more pronounced spice, consider a dash of hot sauce or a tiny amount of cayenne pepper. Start small and add more to taste!

Tips and Tricks for the Best Homemade SpaghettiOs

Achieving that perfect balance of flavor and texture in your homemade SpaghettiOs is easy with a few simple tips:

• Don’t skip browning the meatballs. This crucial step doesn’t just cook the meatballs; it creates a beautiful, caramelized crust that adds incredible depth and savory flavor to both the meatballs themselves and the sauce they’ll simmer in. The browned bits left in the pan (fond) are flavor gold, which will be deglazed by the liquid for an even richer sauce.
• Use freshly grated Parmesan cheese. While pre-grated Parmesan is convenient, freshly grated cheese melts much more smoothly into the sauce, creating a creamier, silkier texture. More importantly, it delivers a superior, richer, and more authentic cheesy taste that simply can’t be matched by the drier, often additives-laden pre-packaged versions.
• Keep an eye on the pasta as it cooks. Since the anellini pasta cooks directly in the sauce, it’s important to stir the mixture occasionally, especially during the simmering phase. This prevents the pasta from sticking to the bottom of the pan and ensures even cooking, allowing it to absorb the delicious sauce uniformly.
• Adjust broth for desired sauce consistency. As the pasta absorbs the liquid during cooking, the sauce naturally thickens. If you find the sauce becoming too thick for your liking before the pasta is fully cooked, or if you prefer a looser sauce, simply splash in a bit more beef broth (or water) until you reach your desired consistency. Don’t be afraid to taste and adjust as you go!
• Season your meatballs generously. A well-seasoned meatball is key to a flavorful dish. Don’t be shy with the Italian seasoning, salt, onion powder, and garlic powder in your meatball mixture. Taste a tiny cooked piece of the mixture (if safe to do so) to ensure it’s perfectly seasoned before rolling.
• Sauté the tomato paste. When adding the tomato paste, make sure to cook it for 1-2 minutes with the garlic before adding the liquids. This brief sautéing period helps to deepen its flavor and mellow out any raw, acidic notes, resulting in a richer, more complex sauce.
• Garnish for freshness and flavor. A sprinkle of fresh chopped parsley and extra shredded Parmesan cheese just before serving not only adds a lovely visual appeal but also introduces a fresh, herbaceous note and an extra layer of savory cheese that truly brightens the dish.

Comfort Food Made Effortlessly Easy

This homemade version of SpaghettiOs is a testament to the idea that true comfort food doesn’t need to come from a can. With the magic of a single pan, a handful of readily available ingredients, and just about 20 minutes of your time, you can whip up a cozy, heartwarming dinner that evokes all the wonderful nostalgia of your childhood favorites—but with none of the preservatives or artificial flavors.

Whether you’re looking to feed a bustling family, satisfy the cravings of a picky eater, or simply seeking something warm and familiar after a long, demanding day, this recipe consistently hits all the right notes. It’s wonderfully creamy, perfectly cheesy, incredibly hearty, and infused with the genuine love of homemade cooking. It’s a meal that nourishes both body and soul, bringing smiles to faces around the dinner table.

So, grab your spoon, snuggle into your coziest spot, and dive into a magnificent bowl of homemade happiness. You deserve this simple, delicious pleasure.

Homemade SpaghettiOs Recipe

Ingredients

For the Meatballs:

• 1 lb. ground beef
• ⅓ cup panko breadcrumbs
• 3 Tbsp. milk
• 1 egg, whisked
• 2 Tbsp. grated Parmesan cheese
• ¾ tsp. Italian seasoning
• ¾ tsp. kosher salt
• ½ tsp. onion powder
• ½ tsp. garlic powder

For the Sauce:

• 1 Tbsp. butter
• 3 cloves garlic, minced
• 2 Tbsp. tomato paste
• 8 oz. tomato sauce
• 3 cups beef broth
• ¼ cup half and half
• 2 tsp. Worcestershire sauce
• 1 tsp. Italian seasoning
• ½ lb. anellini pasta

For Serving (Optional):

• ½ cup Parmesan cheese, freshly shredded
• 1 Tbsp. chopped fresh parsley

Instructions

1. Add the ground beef, panko breadcrumbs, milk, whisked egg, 2 Tbsp. grated Parmesan, ¾ tsp. Italian seasoning, ¾ tsp. kosher salt, ½ tsp. onion powder, and ½ tsp. garlic powder to a large bowl. Mix gently until just combined, being careful not to overmix. Roll the meat mixture into ¾-inch meatballs.
2. Heat a large skillet or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 5-6 minutes. Remove the cooked meatballs from the pan and transfer them to a plate; set aside.
3. Melt 1 Tbsp. butter in the same skillet over medium heat. Add the minced garlic and tomato paste; stir to combine and cook for 1-2 minutes, allowing the tomato paste to darken slightly and deepen in flavor.
4. Pour in the tomato sauce, beef broth, half and half, Worcestershire sauce, and 1 tsp. Italian seasoning. Stir well to combine. Add the anellini pasta to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered. Cook until the pasta is al dente, stirring occasionally, according to package instructions (typically 8-10 minutes).
5. Once the pasta is cooked and the sauce has thickened, return the cooked meatballs to the skillet. Stir in the ½ cup Parmesan cheese until it melts and the sauce is creamy.
6. Remove from heat. Serve immediately, garnished with chopped fresh parsley and additional shredded Parmesan cheese, if desired.

Enjoy your comforting and delicious homemade SpaghettiOs!

Notes

Did you make this recipe?
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More Easy & Cozy Dinner Recipes:

• Homemade Hamburger Helper
• Cheesy Beef Goulash
• Creamy Sausage + Butternut Squash Gnocchi
• One Pot Creamy Beef and Shells
• Sheet Pan Gnocchi with Sausage Meatballs
• Creamy Pumpkin Alfredo

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