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Home » Homemade Spaghettios

Homemade Spaghettios

May 22, 2014 by Debi 15 Comments

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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.

a bowl of pasta with red sauce and a spoon next to it

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

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!

a close up on a bowl of pasta with red sauce

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.

You guys know I love America’s Test Kitchen. Here are some more of their recipes I’ve done: Shrimp Ramen, Vegan Nacho Cheese Dip, and Shrimp with Fresh Tomato Sauce.

Spaghettios in a bowl

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

Debi
Homemade Spaghettios recipe is a fresh tasting version of that canned childhood favorite.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 2 servings
Calories 396 kcal

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

Can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months. Gently reheat over medium-low heat.

Nutrition

Calories: 396kcalCarbohydrates: 71gProtein: 13gFat: 9gSaturated Fat: 1gSodium: 596mgPotassium: 1065mgFiber: 9gSugar: 16gVitamin A: 5570IUVitamin C: 43mgCalcium: 159mgIron: 5mg

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.

Keyword baked pasta, spaghettios
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Budget, Lunch, Main Dish, Pasta, Soups & Stews, Vegetarian, Weeknight meals Tagged With: carrots, celery, childhood favorites, Cooking, dinner, Food, healthy, lunch, pasta, recipe, tomato, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Sophia

    May 22, 2014 at 5:14 pm

    Absolutely LOVE this idea of childhood recipes and love that you made this childhood favorite more wholesome and healthy! Yay for unprocessed foods!

  2. Sarah

    May 22, 2014 at 7:14 pm

    Wow! I must try this one for my little one. I feel so guilty when she eats the canned stuff.

  3. Sheena

    May 22, 2014 at 9:15 pm

    My daughter would love this! Great alternative to the canned stuff!

  4. Jodie

    May 22, 2014 at 9:21 pm

    This looks like a great idea and definitely worth a try with my super picky eaters!

  5. Jen

    May 22, 2014 at 10:26 pm

    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!

  6. Renee

    May 23, 2014 at 6:48 pm

    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!

  7. Allison

    May 24, 2014 at 5:24 am

    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! 🙂

  8. Jennifer

    May 24, 2014 at 9:06 am

    Mmm this looks delicious! Question though, what does it mean when the olive oil “shimmers?” I’ve never heard that in a recipe before.

  9. sdaigneault

    May 24, 2014 at 9:10 am

    I need to make a few gallons! My kids love them!

  10. Debi

    May 24, 2014 at 9:18 am

    Jennifer, 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.

  11. Linda

    May 25, 2014 at 8:40 am

    Awesome that you take recipes and make them without the transfats. Best wishes, Linda

  12. Nancy Fox

    May 26, 2014 at 9:12 am

    What a fun recipe!

  13. tara

    May 27, 2014 at 9:11 am

    Great recipe, that I know my daughter would adore!! Thanks for sharing!!

  14. Katerina

    May 28, 2014 at 2:36 am

    This is a hearty filling meal plus brings memories from the tender age of childhood!

  15. Alex

    August 25, 2014 at 3:47 pm

    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

5 from 1 vote (1 rating without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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