Can I use a different pasta shape if I can’t find anellini?

Absolutely! Star pasta, ditalini, or even small elbows work beautifully. The fun is in the tiny, spoon-friendly shapes, so use whatever small pasta you love or have on hand.

Can these be made dairy-free?

Yes! Substitute the half and half with unsweetened oat milk or coconut milk, and use a dairy-free Parmesan alternative or skip the cheese entirely. Just note the sauce may be a bit less creamy, but still delicious.

How do I keep the meatballs from falling apart?

Thorough mixing and an egg to bind the mixture do the trick. Using the right ratio of breadcrumbs/crackers and liquid ensures the mixture holds together. Chilling the meatballs briefly before baking can help if your kitchen is very warm.

Is there a way to sneak in more veggies?

Definitely! Sauté chopped spinach, shredded zucchini, or finely diced carrots with the garlic and tomato paste, or blend cooked veggies right into the sauce for a stealthy nutrition boost.

Homemade Spaghettios Recipe

Name: Homemade Spaghettios Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ¾ cups beef broth; ½ cup half and half; 2 teaspoons Worcestershire sauce; 1 teaspoon yellow mustard; ½ chicken bouillon cube; ¾ teaspoon dried oregano; ¾ teaspoon dried basil; ¾ teaspoon dried parsley; ¾ lb. ground beef; ⅓ cup crushed Ritz crackers (or Italian/Panko breadcrumbs); 3 tablespoons half and half (or milk); 1 egg, whisked; 2 tablespoons grated Parmesan cheese; 2 cloves garlic, minced; ¾ teaspoon Italian seasoning; ¾ teaspoon salt; ¾ teaspoon onion powder; 1 tablespoon butter; 3 cloves garlic, minced; 2 tablespoons tomato paste; 8 oz. tomato sauce; ½ cup freshly shredded Parmesan cheese; ½ lb. Anellini pasta (see notes for substitution)

There’s nothing quite like a big, cozy bowl of Spaghettios—but ditch the can, because making them at home is so much better (and surprisingly fast!). This Homemade Spaghettios Recipe transforms simple pantry ingredients into irresistible little rings of pasta swimming in a velvety tomato sauce, studded with the most tender, cheesy mini meatballs. Every bite is a warm hug—comforting, nostalgic, and absolutely packed with flavor. Best of all, the whole dish comes together in about 40 minutes, making it a real lifesaver on jam-packed weeknights or whenever you need a big dose of feel-good food in a hurry.

Why You’ll Love This Recipe

Crazy Delicious & Comforting: The sauce is creamy, tangy, and deeply savory, while the meatballs are packed with cheesy, garlicky goodness—every spoonful feels like childhood, only so much tastier.
Ready in a Snap: From start to finish, you’re looking at only 40 minutes—honestly, not much longer than heating up the canned stuff, but worlds apart in taste and satisfaction.
Kid- and Adult-Approved: The playful anellini pasta rings are super fun for kids, but the nuanced flavors will keep the grown-ups coming back, too.
Totally Customizable: You have full control over ingredients—skip preservatives, amp up the herbs, and tweak every element to suit your family’s taste.
Perfect for Busy Days: With simple, fuss-free steps, it’s a breezy weeknight dinner that delivers comfort and joy, even after the longest of days.

Ingredients You’ll Need

Let’s break down what makes this spaghettios recipe a knockout, and why we use each ingredient:

Sauce

Beef Broth: Provides rich, savory backbone to the sauce.
Half and Half: Brings silky creaminess—don’t skip for that classic canned-style texture.
Worcestershire Sauce: Adds complexity and subtle umami depth.
Yellow Mustard: Don’t be afraid—just a touch brightens everything up and keeps flavors lively.
Chicken Bouillon Cube: Amplifies meaty flavor without extra cooking time.
Dried Oregano, Basil, Parsley: Traditional Italian herbs for classic, aromatic warmth.

Mini Meatballs

Ground Beef: The star of your meatballs—choose 80/20 for juiciness.
Crushed Ritz Crackers: Instead of breadcrumbs—these give meatballs a buttery tenderness. Panko or Italian breadcrumbs work too!
Half and Half (or Milk): Moistens the mix so your meatballs stay ultra tender.
Egg (Whisked): Binds the meatballs so they keep their shape.
Parmesan Cheese: For a subtle nutty, salty lift.
Garlic (Minced): Fresh garlic is non-negotiable—don’t skimp.
Italian Seasoning, Salt, Onion Powder: A trio that infuses the meatballs with bold, classic flavor.

Pasta and Other Essentials

Butter: For depth, richness, and helping marry the flavors as you build your sauce.
Garlic (Minced): Builds the first layer of flavor right in your pot.
Tomato Paste: A punchy, concentrated tomato kick that intensifies the sauce.
Tomato Sauce: The base—choose high-quality or your own homemade.
Parmesan Cheese (Shredded): Melts in at the end for an even silkier, cheesier sauce.
Anellini Pasta: The authentic Spaghettios ring pasta—if you can’t find it, ditalini or small elbows make great substitutes.

Tip: Pre-measure and prep your ingredients—it truly speeds things along and ensures nothing gets forgotten.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feeling creative or working with what’s on hand? Here’s how to keep it fresh and fun:

Vegetarian Twist: Skip the meatballs and throw in sautéed mushrooms or tiny cooked lentil balls instead.
Turkey or Chicken Meatballs: Swap the ground beef for poultry for a lighter spin.
Kick of Heat: Stir in a pinch of red pepper flakes or a splash of hot sauce.
Add Veggies: Toss in chopped spinach, grated carrots, or bell peppers for a vitamin boost (they’ll “hide” beautifully in the sauce).
Pasta Swap: Use stars, elbows, or any small pasta shape if anellini isn’t available.

How to Make Homemade Spaghettios

Here’s the step-by-step for classic homemade spaghettios magic:

1. Prep the Sauce

Combine all the sauce ingredients (beef broth, half and half, Worcestershire, mustard, bouillon, dried herbs) in a large measuring cup. Set it aside so they’re ready to pour.

2. Make and Bake the Meatballs

Mix ground beef with crushed crackers, half and half, whisked egg, Parmesan, garlic, and the seasonings. Be gentle—over-mixed meatballs end up dense, so just combine until uniform. Roll into tiny ¾-inch balls (think cheerful little marbles) and place on a greased baking sheet. Bake at 400°F for 10 minutes. If you want extra browning, broil briefly at 475°F for a minute.

3. Start the Sauce Base

While the meatballs bake, melt butter in a soup pot over medium-low heat. Add the garlic and tomato paste, stirring until fragrant (about 1-2 minutes).

4. Simmer, Add Pasta, Cook to Tender

Pour in the premixed sauce, add tomato sauce, and bring to a boil. Add anellini pasta and stir; keep the pot uncovered and cook according to package directions, sliding a spatula along the bottom occasionally to keep pasta from sticking. Taste a ring or two to check for doneness before moving on.

5. Finish With Meatballs & Cheese

Add the meatballs to your pot of saucy pasta and gently stir everything together. Finally, add freshly shredded Parmesan and mix until everything is delightfully creamy.

6. Serve Warm

Ladle into bowls and serve right away—preferably with a hunk of garlic bread or a crisp salad.

Pro Tips for Making the Recipe

Don’t Overmix Meatballs: Mix just until combined for the tenderest results; overworking yields tough meatballs.
Use Fresh Parmesan: Grating your own melts far better and delivers richer flavor than pre-shredded cheese.
Monitor Pasta: Stir often and taste near the end, as small pasta goes from perfect to overcooked quickly.
Broil Meatballs If You Like: For a golden top and extra flavor, don’t skip that quick broil at the end.

How to Serve

This dish is downright satisfying on its own, but for the ultimate comfort meal, consider these ideas:

With Garlic Bread: Classic, crusty, and perfect for swiping through extra sauce.
Fresh Green Salad: The crisp bitterness balances the creamy, rich sauce beautifully.
Simple Steamed Veggies: Add color, nutrition, and variety—broccoli or green beans are excellent choices.
For a Fun Twist: Serve in mugs for cozy, handheld comfort (perfect for a movie night dinner).

Make Ahead and Storage

Storing Leftovers

Spoon cooled leftovers into airtight containers and refrigerate for up to 3-4 days. The flavors deepen in the fridge, making reheated Spaghettios arguably even better!

Freezing

This dish freezes well. Cool completely and portion into freezer-safe containers—freeze up to 2 months. Thaw overnight in the refrigerator for best texture.

Reheating

Warm gently on the stove or in the microwave. If the sauce has thickened, just add a splash of milk or broth to loosen it up to silky, saucy perfection.

FAQs

Can I use a different pasta shape if I can’t find anellini?

Absolutely! Star pasta, ditalini, or even small elbows work beautifully. The fun is in the tiny, spoon-friendly shapes, so use whatever small pasta you love or have on hand.
Can these be made dairy-free?

Yes! Substitute the half and half with unsweetened oat milk or coconut milk, and use a dairy-free Parmesan alternative or skip the cheese entirely. Just note the sauce may be a bit less creamy, but still delicious.
How do I keep the meatballs from falling apart?

Thorough mixing and an egg to bind the mixture do the trick. Using the right ratio of breadcrumbs/crackers and liquid ensures the mixture holds together. Chilling the meatballs briefly before baking can help if your kitchen is very warm.
Is there a way to sneak in more veggies?

Definitely! Sauté chopped spinach, shredded zucchini, or finely diced carrots with the garlic and tomato paste, or blend cooked veggies right into the sauce for a stealthy nutrition boost.

Final Thoughts

Homemade Spaghettios are proof that a handful of humble ingredients can deliver maximum comfort in minimal time. Whether you’re reliving a childhood favorite or introducing these cozy bowls to a new generation, this recipe transforms weeknight pasta into something truly special. Gather your family, stir up a pot, and discover just how easy—and delightful—it is to make Spaghettios entirely from scratch. Give it a try and let every bite bring a little more joy to your table!

Homemade Spaghettios Recipe

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Author: Lisa
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main-course
Method: One Pot & One Pan
Cuisine: American, Italian-American
Diet: Halal

Print Recipe

Description

This Homemade Spaghettios recipe delivers a comforting bowl of classic childhood flavors, elevated with tender mini beef meatballs, a rich and savory tomato-based sauce, and Anellini pasta. With simple, wholesome ingredients and a creamy touch of Parmesan, this one-pot meal is perfect for busy weeknights or nostalgic family dinners. Serve with garlic bread for a delicious complete meal.

Instructions

Prepare the Sauce Mixture: In a large measuring cup with a spout, combine the beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon cube, oregano, basil, and parsley. Set aside. Measure out the remaining ingredients before beginning for an efficient cooking process.
Make the Meatballs: In a large bowl, gently mix together the ground beef, crushed Ritz crackers (or breadcrumbs), half and half (or milk), egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Be careful not to overwork the meat mixture to keep the meatballs tender.
Shape and Bake Meatballs: Preheat your oven to 400° F. Roll the meat mixture into small meatballs, about ¾-inch in diameter. Place them on a large, light-colored, lightly greased baking sheet. Bake for 10 minutes. Optionally, broil at 475° F for 1 minute to brown the tops. Set aside.
Sauté Garlic and Tomato Paste: While the meatballs are baking, melt the butter in a soup pot over medium-low heat. Add the minced garlic and tomato paste; stir and cook for 1-2 minutes until fragrant and combined.
Make the Sauce and Cook Pasta: Stir the prepared sauce mixture into the pot. Add the tomato sauce and bring to a boil. Add the Anellini pasta, then return to a boil. Cook uncovered according to the package instructions. Use a silicone spatula to gently scrape the bottom occasionally to prevent the pasta from sticking.
Finish and Serve: Taste-test the pasta for doneness. Once cooked, add the baked meatballs and stir to combine. Sprinkle in the freshly shredded Parmesan cheese and mix until melted and incorporated. Remove from heat and serve immediately, ideally with garlic bread or olive oil bread dip.

Notes

Anellini pasta is traditional; if unavailable, use ditalini or small rings as a substitute.
For extra flavor, lightly brown the meatballs under the broiler after baking.
For a creamier sauce, add a splash more half and half or use heavy cream instead.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The tomato paste adds depth of flavor—adjust to taste if you prefer a lighter or richer sauce.