Tuesday, January 31, 2012

Homemade Spaghetti-Oh's

My kids love Spaghetti-Oh's. You know, the kind straight out of the can. I feel so guilty feeding it to them because it tastes quite gross and who knows how long it's been in that can. When I saw this recipe for homemade Spaghetti-Oh's I just had to make them. My little guy and gal gave it 4 thumbs up and even this momma had Spaghetti-Oh's for dinner that night. They were good (and I didn't feel guilty feeding it to my kids)!!!

I couldn't find Anillo pasta (small ringed pasta) at my local grocery store so I used Tubettini instead. They look like miniature ringed pasta.

Also, please note that this recipe makes a HUGE pot of spaghetti-oh's! I mean huge! Be prepared to freeze some, make a half recipe, or plan on eating them for several days. :)

She was my biggest fan. Notice the Spaghetti-Oh in her hair? LOL!

Homemade Spaghetti-Oh's
Source: So Says Sarah...

1 (28-oz.) can of tomato sauce – whatever kind you like
3 c. water
1 garlic clove, minced
1/4 c. milk
1/2 c. shredded cheddar cheese
1 T. butter
1/4 t. pepper
1 t. salt
1 t. sugar
14 oz. Anillos (small ringed pasta)

Start by giving the Anillos a pre-boil in a big pot of boiling water for about 10-minutes. While the little rings are simmering away, you can assemble the sauce in another stockpot. Can’t find Anillos? You could use mini shells or tiny elbow macaroni, too.

Add the sauce, garlic, pepper, salt, and sugar to the blender and give a good whirl. This breaks up any clumps in your sauce and really incorporates the seasonings. I used a nice basic non-chunky tomato sauce and was very happy with the results.

Now add the tomato mixture to the pot along with the water and stir. Turn the heat to medium and let the sauce warm up.

After 10-minutes, drain the pasta and return it to its original pot. Add the butter and stir to coat using its residual heat. Those little circles of pasta will soak in that yummy buttery goodness.

Go ahead and slowly add the rings to the tomato sauce and let simmer for about 20-minutes making sure to stir every 5-minutes or so to ensure the pasta doesn’t stick to the bottom of the pot.

Give your pasta a taste test and check the seasonings. If you want more salt, add a sprinkle. If you would prefer things to be more garlicky, shake on some garlic salt…

Also, check the sauce consistency. Your pasta should have soaked up all that yummy sauce, but if things are still too watery, you can let everything simmer for another 10-minutes or so.

But, if you are good with how things are shaping up, it’s time to add the finishing touches. Turn off the heat and add the milk and shredded cheddar and then stir. The milk gives everything that great creamy taste and the cheese helps hold things together – and it’s cheese. Anything with cheese is good stuff.

What’s great about this recipe is it’s really basic, and you can adjust, add-too, and change-up however you like.

Your homemade spaghetti-OHS are ready to eat! If there are any leftovers, fill a few plastic bags with single servings and pop in the freezer to enjoy later.


  1. Kathy - I really enjoy your blog and appreciate the effort you take to photograph your food and share your recipes. I've pinned several of your recipes. Your effort at culinary school is paying off. Thanks for sharing!

  2. Hi Susie,
    Thanks for stopping by and leaving such a sweet comment. I love baking, cooking, and blogging. Comments like yours are what keep me going! :)

  3. i AM NEW TO Pinterest, and now finding blogs. I am having so much fun! Thank you for all your great ideas. How do i pin your recipes?

  4. OMG I'm so excited!!!! My nephew loves spaghetti-Ohs but they gross me out big time. Maybe I'll try these and feel a whole lot better about it

  5. Maybe a dumb question but by "tomato sauce" do you mean a jarred or canned spaghetti sauce? Judging by the size you list and the fact that you mention blending it to get rid of chunks that's what I'm guessing.

  6. Elisa,
    That is exactly what you need (spaghetti sauce). Sorry for the confusion!

  7. I used regular canned tomato sauce - not spaghetti sauce. 28 ounces plain tomato sauce, and it worked out great. I skipped the garlic, and also skipped putting it in the blender. Didn't need to add milk. :) I just heated the sauce, sugar, and salt in a pan while the noodles pre-boiled. Removed the noodles before they were cooked all the way and added them to the sauce. Cooked until they were pretty much done, and then I added somewhere between 1/4 cup and 1/2 cup shredded cheddar. I didn't measure. My kids both asked for "more O's!" so I think it was a hit.