Homemade Spaghettios recipe is a fresh tasting version of that canned childhood favorite.
Last year I started a new series of recipes: I remade some of the dishes from our childhood. Maybe I added more veggies, or took out the trans-fats, or maybe I just made a more wholesome homemade version. This Spaghettios recipe is my latest and it’s super fun!
Some of those childhood recipes include ice cream drumsticks, Little meat patties and rice, Italian Apricot Chicken and the vegetarian Italian Apricot Stew, and Rice-a-Roni.
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cooking at home
I’ve eaten my fair share of cans of Spaghetti-Os. In fact, if my husband was on business travel and I was left to my own devices, I simply would’ve eaten a can every night. Sure, I love the taste of ’em. But, it’s more that I’m just super lazy when it come to cooking for and feeding myself. If I didn’t have someone to cook for, I’d eat pretty badly.
And, when I talk about cooking for someone, that includes you, the lovely readers of my blog. It’s good for me to have people to cook for; it helps me eat better!
At this point in my life I haven’t opened a can in many years. I can’t even remember the last time I had the real thing. But, I’ve been making a homemade version of Spaghettios for a while now. I often make this for lunches; it’s so much fun to get some Spaghettios in your lunch!
new version of an old favorite
This recipe originates from America’s Test Kitchen (who I love!), but I found it through Tracey’s Culinary Adventures. I like that the recipe is loaded with veggies. And honestly, it tastes so much fresher and less sweet than the canned stuff. I wouldn’t try putting this in front of your kids and asking them not to notice the difference, because this one is just really so much tastier.
Some of my other childhood favorites:
I’ve worked on a few of our childhood favorites. Check out these fun remakes:
Broccoli au gratin Rice-a-Roni
Homemade ice cream drumsticks
Little meat patties and rice
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Homemade Spaghettios Recipe
Homemade Spaghettios
Ingredients
- 1 tablespoon olive oil or other light-tasting oil
- 1 onion coarsely chopped
- 1 carrot peeled and chopped
- 1 small celery rib coarsely chopped
- ½ teaspoon garlic powder
- 2 ½ cups low-sodium veggie broth homemade preferred
- 28 ounce can diced tomatoes, undrained
- 4 ounces ditalini pasta (or other small shape) uncooked, about 1 cup
Instructions
- Set a large Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrot, and celery. Cook until the onion is softened, about 5 minutes. Add garlic powder, broth, and tomatoes, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Continue cooking for 15-20 minutes, or until the carrot is softened.
- Turn off the heat under the pot, and carefully puree the hot soup in two batches in a blender.
- Set the soup back over medium heat, and return to a simmer. Add the pasta and continue simmering for 12-15 minutes, or until the pasta is cooked. Season to taste with salt and pepper, and garnish with Parmesan cheese if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Absolutely LOVE this idea of childhood recipes and love that you made this childhood favorite more wholesome and healthy! Yay for unprocessed foods!
Wow! I must try this one for my little one. I feel so guilty when she eats the canned stuff.
My daughter would love this! Great alternative to the canned stuff!
This looks like a great idea and definitely worth a try with my super picky eaters!
I haven’t had spaghettios in forever but your post reminds me how much I love them! I am excited to try your homemade version. Looks awesome!
I’ve never had homemade version of this childhood staple. I’d like to give this a try sometime and add some nini meatballs. Thanks for the recipe, Debi!
Debi, I am soooo with you. There is something about those canned spaghetti-os that is just so darn tasty. They’re kind of sweet, but also savoury. We had something called “Zoodles” in Canada, which were the same things, except the noodles were shaped like animals (mmm elephant pasta) lol. My sister and I were into those big time. I like the idea of reinventing dishes from childhood -I am going to put my thinking cap on and see what I can dream up this weekend! I see you linked to rice-a-roni (the San Francisco treat) which is one of the first things I ever learned to make haha. I kind of need to check out that recipe immediately!
I totally know what you mean about cooking for other people -it really does make you eat better! I am so lazy when it’s just me for dinner or I’ll just do something on repeat over and over again. I never thought about my blogging that way, but you are so right! Sharing recipes with others really forces you to get creative in the kitchen and whip up something healthy to share with your readers. Have a great longggg weekend! 🙂
Mmm this looks delicious! Question though, what does it mean when the olive oil “shimmers?” I’ve never heard that in a recipe before.
I need to make a few gallons! My kids love them!
It’s the point just before it starts to smoke when it’s hot and it almost shines. That’s the best time to add your ingredients and when you add them, it makes that pretty sizzling sound. 🙂
Awesome that you take recipes and make them without the transfats. Best wishes, Linda
What a fun recipe!
Great recipe, that I know my daughter would adore!! Thanks for sharing!!
This is a hearty filling meal plus brings memories from the tender age of childhood!
In the middle of making this recipe, so far it’s super yummy and pretty easy! The recipe says 2 servings when this makes far more! Simple enough to figure out when you look at the measurements for the ingredients, just thought I’d mention it for anybody skimming or who just doesn’t notice