How do you make SpaghettiOs?

Small little O-shaped pasta, garlic butter, herbs, and tomato paste are boiled together until al dente. Then a handful of grated parmesan and pecorino cheeses are stirred into the mix . Together they create a creamy, cheesy spaghetti O-style pasta that's wholesome, delicious, and fun.

What is spaghetti O sauce made of?

Combine butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan. Heat over medium heat until it just begins to bubble (when you see one or two bubbles). Reduce heat to medium-low and add cheddar cheese, whisk until melted.

How do you make SpaghettiOs taste better?

I like to add some extra flavor and texture to my bowl of spaghettiOs with toppings like: Red pepper flakes or Chili flakes for spice. Minced garlic for added flavor complexity. Olive oil adds some nice richness to the meal. Basil for that classic Italian flavor. Hazelnut or Brazil nuts for crunch. Salt and pepper to taste. More items... Oct 15, 2021

Why are SpaghettiOs healthy?

SpaghettiOs contain important vitamins and minerals, including vitamin C, iron, and calcium , which are essential for overall health and well-being. While they may not be a primary source of these nutrients, incorporating SpaghettiOs into a varied diet can contribute to meeting daily nutritional requirements.

What are the ingredients in SpaghettiOs original?

Ingredients of SpaghettiOs Original are: water, tomato puree (water, tomato paste), enriched pasta (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high-fructose corn syrup, contains less than 2% of: salt, enzyme modified cheddar cheese (cheddar cheese [cultured milk, salt, enzymes, ...

What is the meat in SpaghettiOs?

WATER, TOMATO PUREE (WATER, TOMATO PASTE), MEATBALLS MADE WITH CHICKEN AND BEEF (CHICKEN, WATER, BEEF, BREAD CRUMBS [ENRICHED FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, SALT, YEAST, SOYBEAN OIL], MECHANICALLY SEPARATED CHICKEN, SOY PROTEIN CONCENTRATE, SALT, ...

Did they discontinue SpaghettiOs with Franks?

We've contacted Campbells and they've confirmed our fears to be true - they've discontinued SpaghettiOs with Franks . Any cans you find on shelves are the last of them.

What year did SpaghettiOs come out?

One of those iconic classics hit grocery-store shelves for the first time 55 years ago, on May 16, 1965 . It was called SpaghettiOs and marketed as the “neat round spaghetti you can eat with a spoon.” It was created by a University of Wisconsin grad.

Are you supposed to add water to SpaghettiOs?

You do not need to cook the pasta with water in the same pot , but I am saving you time and dishes. You can absolutely let the sauce simmer for a few minutes and cook the pasta separately in boiling salted water. Add the pasta in to the sauce with the cheese and a touch of the starchy water and enjoy.

Do you have to cook canned SpaghettiOs?

SpaghettiOs are basically the same as the canned spaghetti we got in C rations. The only thing about eating them cold is that they can seem a bit greasier when not heated. They majority of canned foods are completely cooked and can be eaten directly from the can .

Homemade SpaghettiOs - Recipe (2024)

Uh oh, spaghettios. This healthy homemade spaghettios recipe tastes even better than the real thing!

The original SpaghettiOs

More than 150 million cans of Campbell’s SpaghettiOs are sold each year, many of which are consumed by children.

There’s just something about those cute little os in the cheesy tomato sauce that’s impossible to resist.

SpaghettiOs were a common sight in my own elementary school lunchbox, much to the bemusem*nt of my traditional Italian grandmother.

I remember her once picking up a can, reading the label, and saying to me, “This is NOT food.”

When Campbell’s introduced the idea of canned spaghetti back in 1965, I think she may have cried.

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Above, watch the homemade spaghettio recipe video

Easy homemade spaghettios recipe

With kids still in school for a few more weeks, it seemed like a good time to try and create a homemade spaghettios recipe.

But this one has no high fructose corn syrup or ingredients you can’t pronounce.

Healthy spaghettios! And yes, they fit perfectly into a lunchbox thermos.

Pack them up alongside a few healthy Banana Oatmeal Cookies, Black Bean Brownies, or these Healthy Chocolate Chip Cookies.

Healthy spaghettios ingredients

I used anellini pasta for a traditional Spaghetti Os shape, but you can easily substitute whatever small pasta shape you have on hand.

The spaghetti Os can be dairy free, egg free, soy free, vegan, low fat, low calorie, and added sugar free. For gluten free homemade Spaghettios, just use a gluten free pasta.

They even make gluten free quinoa anellini if you want a true SpaghettiOs shape but wish to keep it gluten free.

Nutritional yeast is a completely natural, and very healthy, product that can be found at Whole Foods, on Amazon, or in the natural food section of many regular grocery stores. It is high inprotein and boasts an impressive listof vitamins.

Don’t get it confused with brewers yeast or the yeast you’d use for bread. Here, nutritional yeast is used as a vegan alternative to Parmesan cheese. It gives the homemade spaghettios a deliciously cheesy flavor.

How to make homemade spaghettios

Combine the onion powder, paprika, sweetener, nutritional yeast or Parmesan, salt, milk of choice, no salt added tomato sauce, and butter in a small saucepan.

Bring the pasta sauce to a boil. Then lower the heat and cook on low, stirring occasionally, until hot.

While the red sauce is cooking, bring a medium pot of salted water to a boil.

Once the water starts to boil, throw in the pasta and cook according to package directions or until desired pasta texture is reached. (I like al dente pasta.)

Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to coat the spaghettios. Serve hot.

Leftover spaghettios can be stored in an airtight covered container in the refrigerator for up to four days.

Reheat leftovers on the stove top or in the microwave, adding a little milk of choice as needed to get the sauce creamy again.

Although you technically can freeze pasta, it will change the texture of both the noodles and the sauce. So I do not recommend freezing leftover pasta in general.

Using a food scale

If you wish to use gram measurements instead of the cups and tablespoons listed further below, here are the amounts to use in grams:

130 grams of pasta, 425 grams of tomato sauce, 12 grams of Parmesan cheese or nutritional yeast, 30 grams of milk (plant based milks work too), 10 grams butter spread, and 12 grams of sweetener.

Also remember to add in the onion powder, salt, and paprika.

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