Uh oh, spaghettios. This healthy homemade spaghettios recipe tastes even better than the real thing!
The original SpaghettiOs
More than 150 million cans of Campbell’s SpaghettiOs are sold each year, many of which are consumed by children.
There’s just something about those cute little os in the cheesy tomato sauce that’s impossible to resist.
SpaghettiOs were a common sight in my own elementary school lunchbox, much to the bemusem*nt of my traditional Italian grandmother.
I remember her once picking up a can, reading the label, and saying to me, “This is NOT food.”
When Campbell’s introduced the idea of canned spaghetti back in 1965, I think she may have cried.
Readers also like this Vegan Alfredo Sauce
Above, watch the homemade spaghettio recipe video
Easy homemade spaghettios recipe
With kids still in school for a few more weeks, it seemed like a good time to try and create a homemade spaghettios recipe.
But this one has no high fructose corn syrup or ingredients you can’t pronounce.
Healthy spaghettios! And yes, they fit perfectly into a lunchbox thermos.
Pack them up alongside a few healthy Banana Oatmeal Cookies, Black Bean Brownies, or these Healthy Chocolate Chip Cookies.
Healthy spaghettios ingredients
I used anellini pasta for a traditional Spaghetti Os shape, but you can easily substitute whatever small pasta shape you have on hand.
The spaghetti Os can be dairy free, egg free, soy free, vegan, low fat, low calorie, and added sugar free. For gluten free homemade Spaghettios, just use a gluten free pasta.
They even make gluten free quinoa anellini if you want a true SpaghettiOs shape but wish to keep it gluten free.
Nutritional yeast is a completely natural, and very healthy, product that can be found at Whole Foods, on Amazon, or in the natural food section of many regular grocery stores. It is high inprotein and boasts an impressive listof vitamins.
Don’t get it confused with brewers yeast or the yeast you’d use for bread. Here, nutritional yeast is used as a vegan alternative to Parmesan cheese. It gives the homemade spaghettios a deliciously cheesy flavor.
For vegan spaghettios, use dairy free butter and plant based milk. I have not tried the recipe with oil instead of butter. We did try a fat free version and were not fans. So we do not recommend omitting it.
These homemade Spaghettios are Italian-grandma approved!
How to make homemade spaghettios
Combine the onion powder, paprika, sweetener, nutritional yeast or Parmesan, salt, milk of choice, no salt added tomato sauce, and butter in a small saucepan.
Bring the pasta sauce to a boil. Then lower the heat and cook on low, stirring occasionally, until hot.
While the red sauce is cooking, bring a medium pot of salted water to a boil.
Once the water starts to boil, throw in the pasta and cook according to package directions or until desired pasta texture is reached. (I like al dente pasta.)
Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to coat the spaghettios. Serve hot.
Leftover spaghettios can be stored in an airtight covered container in the refrigerator for up to four days.
Reheat leftovers on the stove top or in the microwave, adding a little milk of choice as needed to get the sauce creamy again.
Although you technically can freeze pasta, it will change the texture of both the noodles and the sauce. So I do not recommend freezing leftover pasta in general.
Using a food scale
If you wish to use gram measurements instead of the cups and tablespoons listed further below, here are the amounts to use in grams:
130 grams of pasta, 425 grams of tomato sauce, 12 grams of Parmesan cheese or nutritional yeast, 30 grams of milk (plant based milks work too), 10 grams butter spread, and 12 grams of sweetener.
Also remember to add in the onion powder, salt, and paprika.
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Homemade Spaghettios
This healthy homemade spaghettios recipe is even better than the real thing!
1cupuncooked tiny pasta of choice(If using a larger pasta, such as elbows, increase to 2 cups)
Instructions
Homemade SpaghettiOs Recipe: In a small saucepan, stir together all ingredients except the pasta. Bring to a boil, then lower and cook on low until the butter spread melts completely. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, throw in the pasta and cook until desired texture is reached. Drain, then pat dry with a towel. Pour the pasta into the sauce, and stir to combine. Serve. Before reheating any leftovers, stir and add a little milk of choice as needed.
SpaghettiOs contain important vitamins and minerals, including vitamin C, iron, and calcium, which are essential for overall health and well-being. While they may not be a primary source of these nutrients, incorporating SpaghettiOs into a varied diet can contribute to meeting daily nutritional requirements.
SpaghettiOs were created in May 1965 by Donald Goerke, the “DaddyO of SpaghettiOs.” 2. The original price of a can of SpaghettiOs was about 25 cents. 3.
Minced garlic for added flavor complexity. Olive oil adds some nice richness to the meal. Basil for that classic Italian flavor. Hazelnut or Brazil nuts for crunch.
SpaghettiOs® Spicy Original made with Frank's RedHot®
Dig into a dish of SpaghettiOs® Spicy Original canned pasta made with Frank's RedHot®. Each bite features classic o-shaped pasta to add some fun to lunchtime and puts a spin on traditional tomato sauce with a tomato and cheese combo.
While seemingly an odd combination, the franks added flavor and heartiness which the original SpaghettiOs lack, and served as a better combination than SpaghettiOs with Meatballs. We've contacted Campbells and they've confirmed our fears to be true - they've discontinued SpaghettiOs with Franks.
Donald Edward Goerke (August 8, 1926 – January 10, 2010) was an American business executive and food developer. While working for the Franco-American division of the Campbell Soup Company in 1965, he invented SpaghettiOs, and was thereafter known as "The Daddy-O of SpaghettiOs."
SpaghettiOs was created 55 years ago by Waukesha-native Donald Goerke when he worked at the Campbell Soup Company. He was assigned to create a product that could compete with Chef Boyardee foods. "Uh-oh, SpaghettiOs!"
Last-Minute Additions: In a restaurant, chefs are constantly altering sauces as they tend to change complexions in a restaurant setting: possibly a little more water, some milk, maybe a jolt of fresh herbs, fresh grated cheese, fresh seafood, etc. With store-bought sauces, whatever's in the jar is what you get.
According to Etiquette, spoons are exclusively reserved for soups or sauces and long pasta should not be cut. To eat spaghetti, we just wrap a small quantity around the fork to create a perfect bite, we avoid pulling them into the mouth and prevent any residue from falling onto the plate.
Our body has a hard time digesting raw pasta, so we can't get many nutrients from it. There is also some risk of food poisoning." According to the L.A. Times, if our ancestors were able to consume raw foods, it is logical to think that ability would pass down to us.
There are 169 calories in a 1 cup (1 serving) (252.000g) serving size of SPAGHETTIOS, SpaghettiOs Original. The calorie breakdown is 5% fat, 83% carbs, and 14% protein.
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