Description
This homemade SpaghettiOs recipe features tender mini meatballs baked to perfection and combined with tender mini ring pasta simmered in a rich, cheesy tomato sauce. A comforting and nostalgic meal that brings the classic canned favorite to life with fresh ingredients and simple preparation.
Ingredients
Meatballs
- 1 lb ground beef
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
SpaghettiOs and Sauce
- 28 oz can tomato puree
- 4 cups water
- 1.5 cups dry mini ring pasta (Anellini)
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika (not smoked)
- 1/4 cup whole milk
- 1 1/2 cups shredded cheddar cheese (or 4oz cream cheese for a smoother texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prepare for baking the mini meatballs.
- Make Meatball Mixture: In a mixing bowl, combine ground beef, egg, grated parmesan cheese, salt, and black pepper until well mixed to form the mini meatball mixture.
- Form Mini Meatballs: Take about 1 teaspoon of the meatball mixture and roll it into a small mini meatball, placing each on the prepared baking sheet.
- Repeat Meatball Rolling: Continue rolling and placing mini meatballs on the sheet until all mixture is used. Optionally, roll a few larger meatballs to cut into smaller pieces after baking if short on time.
- Bake Meatballs: Place the baking sheet in the oven and bake the mini meatballs at 350°F for 14 minutes until cooked through.
- Prepare Pasta and Sauce: While meatballs bake, combine mini ring pasta, tomato puree, water, salt, onion powder, garlic powder, and paprika in a large pot or Dutch oven.
- Boil Mixture: Heat the pot over high heat, stirring regularly to prevent sticking, until the mixture comes to a boil.
- Simmer Pasta: Reduce heat to a simmer and cook uncovered for 15-20 minutes until the pasta is tender and fully cooked.
- Add Dairy and Cheese: Lower heat to very low, then stir in whole milk and shredded cheddar cheese (or cream cheese for smoother texture) until the cheese melts fully into the sauce.
- Combine and Serve: Mix the baked mini meatballs into the cheesy tomato pasta and serve immediately for a comforting homemade SpaghettiOs experience.
Notes
- Using cream cheese instead of shredded cheddar results in a smoother, creamier sauce.
- If short on time, you can bake larger meatballs and cut them into smaller pieces after baking.
- Stir the sauce regularly while boiling to prevent the pasta from sticking to the pot.
- This recipe yields about 6 servings, great for a family meal or leftovers.
- Adjust seasoning to taste, especially salt and paprika, to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
