Homemade spaghettios with meatballs

These saucy homemade spaghettiOs with meatballs are the un-canned version of the archetype repletion food. Freshly grated parmesan and herby parsley add the ultimate wow-factor to this diaper favorite!

Why You’ll Love These Homemade SpaghettiOs with Meatballs

This homemade spaghettiOs recipe makes way increasingly than a can and tastes so much largest despite stuff easy to make. Here’s why you will love it:

Easy: Boil the pasta, stir in the sauce ingredients and meatballs, and let everything simmer away.
Nostalgic: This 90’s archetype will taste plane largest than you remember!
Kid Friendly: Packed with juicy bite-size meatballs, and tender pasta in a rich tomato sauce that you eat with a spoon…even the pickiest eaters will love it!
Wholesome: Since it’s homemade, you are in tenancy of the ingredients. There is no upper fructose corn syrup or strange additives used in these homemade SpaghettiOs!
Convenient: Frozen meatballs and canned tomatoes ways most of the work is once washed-up for you!

If you love this retro classic, you will moreover enjoy homemade Hamburger Helper!

What You’ll Need

The linty sauce is packed with Italian flair from the seasoning and crushed tomatoes. Scroll to the recipe vellum at the marrow of the post for word-for-word amounts.

Pasta Rings: These ring shaped pasta are what make this dish squint just like the original, canned version. You can use variegated small pasta shapes, if desired.
Butter
Crushed Tomatoes: Use original to taste like traditional SpaghettiOs, or use fire roasted tomatoes for widow flavor.
Granulated Sugar: Light brown sugar is okay as well.
Italian Seasoning: Don’t skip it considering it’s the flavor-base.
Salt: Kosher-salt is best.
Frozen Meatballs: Bite-sized ones are perfect considering they won’t over-power the rest of the dish. A few brands make smaller meatballs, but I found frozen mini whinge meatballs at Target made by Earth’s Weightier brand.
Parmesan Cheese: Make sure it’s freshly grated.
Heavy Cream: Half-and-half is not as creamy, but is a good swap.
Fresh Parsley: Basil works too!

How to Make Homemade SpaghettiOs

Don’t over-simmer the spaghettiOs once you add the heavy cream, considering the sauce can separate. Scroll to the recipe vellum at marrow of the post for full detailed instructions.

Prep: Cook the pasta and phlebotomize it well. Toss it with butter and set aside.
Sauce: Mix the tomatoes, sugar, Italian seasoning, and salt together in a large pot. Cover and let it simmer. Stir in the parmesan and heavy cream.
Meatballs: Place the meatballs into the sauce. Add the pasta and cook, simmering, for well-nigh 10 minutes.
Serve: Remove the pot from the heat. Garnish with parmesan and parsley, if desired. Enjoy!

Tips & Variations

Turn these homemade spaghettiOs into a vegetarian dinner by using plant-based alternatives.

Meatballs: Use any size frozen meatballs you prefer, but mini, bite-size ones will requite you that pure “canned” feel. If you have full size meatballs, finger self-ruling to quarter them.
Use Homemade: Roll my baked Italian meatballs into mini-sized ones. Bake them at 350°F for 15 minutes, or until no longer pink. Add them to this recipe as directed.
Vegetarian: Swap the meatballs for a plant-based volitional or skip them completely for a copycat version of the spaghettiOs original!
Pasta: Set a timer on your phone so you can remove the pasta from the heat as soon as it’s al dente. If you over-cook it, it’ll get mushy once simmered in the sauce.
Add Veggies: Add 1/2 cup of vegetables to zillion up this dish. Sautéed mushrooms, roasted peppers, and victual spinach are all unconfined additions.
Spicy: Add cayenne pepper or red pepper flakes to taste for some heat. I usually spice up my individual trencher to alimony the rest kid friendly.
Garlic: I skipped garlic to alimony it as tropical to the original as possible, but when I make this at home I unchangingly add a little freshly minced garlic to the sauce. 1/2 teaspoon garlic powder would moreover work!

How to Store and Reheat Leftover Spaghetti Os

This recipe isn’t freezer-friendly considering the pasta will transpiration texture significantly when thawed.

Fridge: Store leftovers in an snapped container in the refrigerator for up to 5 days.
Reheat: Pop it into the microwave in 30-second intervals until warm. You can moreover reheat it in a pot over medium-high heat for 8 to 10 minutes.

Homemade SpaghettiOs with Meatballs

This homemade spaghettiOs recipe tastes way largest than the original! Use canned tomatoes and frozen meatballs for a convenient, but wholesome, version of this archetype repletion food.

Course 30 Min or Less, Dinner Ideas, Lunch, Quick Dinner Ideas

Cuisine American

Keyword homemade spaggettios, homemade spaghetti o, homemade spaghetti o’s, homemade spaghettios and meatballs, spaghettios, spaghettios and meatballs, spaghettios with meatballs

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 6 Servings

Calories 746kcal

Author Jessica

Ingredients

1 pound dry pasta rings
2 tablespoons butter
2 (28 oz) cans crushed tomatoes
1 tablespoon granulated sugar
2 teaspoons Italian seasoning
1 teaspoon salt
20 oz frozen bite-sized meatballs
¾ cup grated Parmesan cheese plus increasingly for garnish
¼ cup heavy cream
Chopped fresh parsley optional garnish

Instructions

Cook the pasta rings equal to the package directions. Phlebotomize and toss with the butter to coat. Set aside.
While the pasta is cooking, in a large skillet, combine the crushed tomatoes, sugar, Italian seasoning and salt. Cover and simmer over medium-high heat for 10 minutes.
Add the parmesan and heavy surf and stir until combined. Then add the meatballs and pasta and protract simmering for 12 minutes.
Serve with a little grated parmesan and some chopped parsley on top!

Notes

Store: Store leftovers in an snapped container in the refrigerator for up to 5 days.

Reheat: Pop it into the microwave in 30-second intervals until warm. You can moreover reheat it in a pot over medium-high heat for 8 to 10 minutes.

Meatballs: Use any size frozen meatballs you prefer, but mini, bite-size ones will requite you that pure “canned” feel. If you have full size meatballs, finger self-ruling to quarter them. A few brands make smaller meatballs, but I found frozen mini whinge meatballs at Target made by Earth’s Weightier brand.

Use Homemade: Roll my baked Italian meatballs into mini-sized ones. Bake them at 350°F for 15 minutes, or until no longer pink. Add them to this recipe as directed.

Vegetarian: Swap the meatballs for a plant-based volitional or skip them completely for a copycat version of the spaghettiOs original!

Pasta: Set a timer on your phone so you can remove the pasta from the heat as soon as it’s al dente. If you over-cook it, it’ll get mushy once simmered in the sauce.

Add Veggies: Add 1/2 cup of vegetables to zillion up this dish. Sautéed mushrooms, roasted peppers, and victual spinach are all unconfined additions.

Spicy: Add cayenne pepper or red pepper flakes to taste for some heat. I usually spice up my individual trencher to alimony the rest kid friendly.

Garlic: I skipped garlic to alimony it as tropical to the original as possible, but when I make this at home I unchangingly add a little freshly minced garlic to the sauce. 1/2 teaspoon garlic powder would moreover work!

Crushed Tomatoes: Use original to taste like traditional SpaghettiOs, or use fire roasted tomatoes for widow flavor.

Nutrition