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This bowl of super easy homemade Cheesy Spaghetti O’s is the perfect recipe for busy weeknights and picky eaters. 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. This simple pasta is made all in one pot, in just 25 minutes and your family will become obsessed!
Well, isn’t this fun?! Homemade spaghetti O’s! And SO MUCH better than anything you’d dump out of a can. So much better.
I’ve said it many times now, but it’s back-to-school season. And as much as I dreaded this time of year as a kid, there was (and is) something so exciting about starting off a new year. It’s odd since the new year isn’t officially until January. But as a kid, the start of the school year meant so much more than the actual new year. New classrooms, new teachers, new friends, possibly even a new school.
It’s a lot. And with practices, homework, and earlier bedtimes, nights become short and hectic.
My parents relied on easy dinners like chicken and rice, tacos, and pasta. My mom was always stocked with ramen, boxes of mac and cheese, and yeah, cans of Spaghetti O’s.
To be very, very honest. I never went for the spaghetti O’s. My brother Creighton loved them. I only recall eating them maybe once a year and always with a grilled cheese that my dad would make.
So I can’t say that I was a true fan. But we all know I love a homemade “dupe” and spaghetti O’s needed to happen this week. It’s been thundering and storming all week, and this is back-to-school comfort food at its best.
Details
For starters, this is almost as easy as dumping out a can of spaghetti o’s and heating. Simple, simple and so much better.
I start by cooking the butter together with a splash of olive oil, lots of garlic, some oregano, and chili flakes. Then add in tomato paste, which is the base of our sauce. I prefer to use tomato paste over jarred pasta. It brings a more intense tomato flavor that tastes as though the sauce has been cooking all day. It’s kind of my “secret”.
Next, pour in the water, this is for cooking the pasta. Then, add the Spaghetti O’s or in correct Italian, Anellini pasta. Any shortcut pasta will work, but using the Anellini makes this feel like a legit Spaghetti O’s copycat. It’s fun!
Next, add in some onion powder and paprika. Then just cook away until the pasta has the perfect bite. Stir in lots of cheese – both parmesan and pecorino, and finish with fresh basil.
Excited to have this recipe in my back pocket. It’s pretty perfect any time of the year. Everyone really loves it. Like really loves it. Oslo is actually eating a bowl out of my lap as I type this. It’s UMMY as Oslo says!
Looking for other one pot recipes? Here are my favorites:
French Onion Pasta with Crispy Prosciutto
One Skillet White Chicken Chili Bake
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this Super Easy Homemade Cheesy Spaghetti O’s, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Super Easy Homemade Cheesy Spaghetti O’s
Servings: 6
Calories Per Serving: 262 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano
- chili flakes
- 1/3 cup tomato paste
- 2 cups Anellini or other small pasta
- kosher salt and black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup grated parmesan cheese
- 1/2 cup grated pecorino cheese
- 1/2 cup fresh basil
Instructions
- 1. Melt together the butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes. 2. Reduce the heat to low, stir in the tomato paste. Cook 1-2 minutes, then pour over 3 cups of water. Bring to a boil over high heat. Add the pasta, onion powder, paprika, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.3. Stir in the parmesan, pecorino, and basil until the cheese is melted. 4. Serve immediately topped with fresh basil. Eat!
This post was originally published on August 17, 2022
Sorry to ask one more question. 2 cups of dry pasta seems far from enough to serve 6. We usually do abt 1/2 cup dry per person – which is similar to the box instructions. What am I missing?
Hi there,
The serving size is always just a guide. This might only serve 4 for you based on what you are sharing. I like to serve with a salad and crusty bread as well. I hope this helps. xxx
The video has pesto but the recipe doesn’t- what’s the difference? Thanks!
Hi there,
If I have pesto on hand, I like to add it, but you do not have to:) Please let me know if you give this recipe a try, I hope you love it! xT
How do I make it without putting the noodles in the sauce?
Hi Alison,
So sorry, I am not sure what you mean….can you explain further? xx
I would like to make the sauce without the noodles so I can freeze half of it and add the noodles later. Thank you
I would just add a little bit of water to make the sauce.
Ok great! Thank you. What pesto do you use?
I usually make mine:) You can find the recipe here:
https://fett-weg.today/essentials/#dressings_sauces%3C/a%3E%3C/p%3E
I made this from the HBH cookbook, so the recipe is a little different, but I followed it to the letter and it was like a soup! I don’t know what I did wrong.
Hi Lesley,
Thanks for trying the recipe and sharing your feedback. Any chance you just needed to put your heat a little higher for the liquid to cook off? Let me know! xT
Absolutely delicious! I also added a little sugar to the tomato mixture, and then threw in some Italian chicken sausage once it was all done! I had to add a little extra water/chicken broth as the pasta was still chewy and had absorbed all of the liquid. Thank you for another delicious recipe!
Hey Amy,
Happy Sunday! Thank you so much for making this recipe and your feedback, I’m so glad to hear it turned out well for you! xT
Hi Amy! Did you do chicken sausage links cut up? Looking for a good way to add protein to this !
Love this! Thank you! Is this something that I could freeze?
Hey Amanda,
Wonderful!! Thanks so much for making this recipe and your feedback, so glad to hear it was a winner! I worry the noodles would get mushy, but you could make the sauce and freeze that! Have a great week:)
I just made this and WOW!! It was really soo delicious. I added mini meatballs and a tablespoon of sugar to give it that signature Spaghetti-O sweetness which paired perfectly with the spice of the crushed red pepper. Definitely made it into my recipe rotation
Hey Crystina,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
In your recent Instagram post featuring this recipe, you appear to add pesto. I don’t see it included in the ingredients. If you do use it, how much do you recommend?
Hey Kerry,
If you enjoy pesto, you can add a couple tablespoons to your liking:) Let me know if you give this recipe a try, I hope you love it! xT
If I’m doubling the recipe, do I also need to double the amount of water I’m using?
Hey Caroline,
Yes, you will need to double all of the ingredients:) Please let me know if you have any other questions! xT
Made this for my toddlers while they are with their dad for the weekend, snuck in a bowl for myself while warm, and wow. This is soooo good. If they don’t eat it, I will happily eat it all 🙂
Hey Nicole,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx
I’ve made this twice in the past couple of weeks and it’s now in our menu rotation, it’s SO good and really easy! I’ve added ground turkey or grilled chicken as a protein that I’d made ahead of time. A drizzle of basil pesto really takes it over the top! Great recipe!
Hey Amanda,
Love to hear this! Thanks so much for making this recipe and your feedback:) xT
I’m anxious to try this for my grandchildren. FYI- you don’t have the water listed in your ingredient list.
Thank you! I hope you love this recipe!!
Love this recipe! I’ve made it a few times and it’s my go-to for a quick pasta dinner. Super easy and most of the ingredients are already at home!
Hey Erika,
Amazing!! I love to hear that this dish turned out nicely for you and I appreciate you making it! xT
Made this once before and it came out great! Added in the basil pesto this time like the video and that was a total game changer, really elevated the sauce! Thinking of adding in some rotisserie chicken next time for added protein.
Hey Nicole,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
Husband said this was delicious! I used a braiser pot and had to use 4.5 cups of water and cook for 15 minutes and came out perfect. Will definately make again. Thanks Tieghan!
Hi Ellen,
Fantastic! I appreciate you making this recipe and your comment! So glad it turned out well for you:)
I love this recipe! Can you please clarify- should I use hot or sweet paprika?
Hi Allison,
I like to use sweet paprika for this recipe:) Please let me know if you have any other questions! xT
Hi! Loved the flavours! But this needs more water than the recipe calls for. Mine were still crunchy so I had to add a lot more water. I will definitely make again with that adjustment! Thanks!
Thanks for sharing your feedback, Melanie! I would turn the heat down slightly so the water isn’t cooked off too quickly. I hope this helps! xT