Take a trip down memory lane with this Homemade Spaghetti O’s recipe! Inspired by the canned pasta, circular pasta noodles are combined in a rich and savory tomato broth with plenty of Parmesan cheese. Easy to make, it’s even more delicious than you remember and better for you, too! Serve it on its own or with your favorite sides for a comforting meal the whole family will enjoy.

overhead image of a bowl of spaghetti o's topped with Parmesan chese and basil

What Are Spaghetti O’s? 

If you’re not familiar, Spaghetti O’s are a canned pasta product originally created by the Campbell’s company (formerly known as Franco-American). The original product was launched on October 18, 1965, and was marketed as “the world’s first spoonable spaghetti”. (Source) Shortly after, it was featured in a tv campaign with its popular slogan “Uh-oh, Spaghetti O’s!”.

Today, the product remains largely the same, consisting of small, circular pasta noodles in a sweet, red tomato and cheese sauce. However, since their creation, Spaghetti O’s have been made in countless versions and can be found on store shelves with the addition of meatballs or hotdogs or even made with alphabet noodles. 

Are Spaghetti O’s Healthy? 

Traditional canned Spaghetti O’s contain a handful of preservatives and artificial colorings like high fructose corn syrup, modified Cheddar cheese, and vegetable or canola oil, which we aren’t particularly fond of. However, this homemade version is a much healthier dish! Made with simple ingredients, it’s free from chemicals or additives and can easily be modified to fit all your needs and preferences. 

Ingredients You’ll Need

For this recipe, we did our best to replicate the classic flavors you know and love with simple, better-for-you ingredients you can feel good about. Here’s everything you’ll need: 

  • Pasta – We use Anellini pasta, but any small, circular shape will do. 
  • Broth – Either chicken or vegetable broth can be used to form the base of the broth. Whichever you choose, opt for a low-sodium variety so as not to overpower the recipe! 
  • Garlic and Shallot – These aromatics form the base of the savory flavor. 
  • Oregano – Used to enhance the savory taste. 
  • Chili Flakes – Use as little or as much as you’d like for a touch of heat. 
  • Tomato Paste – This helps form the broth, creating the tomato flavor we look for in a Spaghetti O’s recipe. 
  • Parmesan Cheese – Stirred in at the end of cooking, this makes the texture thick and gooey and takes the flavor to the next level of delicious! 
  • Fresh Basil – Sprinkled on top, this adds a nice freshness to the dish that balances out the savory ingredients. 

Flavor Variations

For this recipe, we stuck with the classic version of Spaghetti O’s, but you can easily add different ingredients to bulk it up! Some options include: 

  • Use Different Noodles. Of course, classic recipes use O-shaped noodles, but really any shape will work. Experiment with alphabet noodles, ditalini, stars, pastina, or whatever you have on hand! 
  • Add Protein. Feel free to mix in protein options like meatballs, diced hot dogs, ground meat, or even chicken! 
  • Mix In Veggies. Add extra nutrients with the addition of veggies like mushrooms, zucchini, or spinach.

How to Make Homemade Spaghetti O’s 

Like so many of our favorite pasta dishes, this recipe comes together in a single pot for easy preparation and quick cleanup!

  1. Sauté. Heat the olive oil in a large pot, and sauté the shallot, garlic, oregano, and chili flakes. 
  2. Boil and Simmer. Reduce the heat to low, and add the tomato paste. Allow it to cook for 2 minutes, and pour in the broth. Bring the ingredients to a boil. Then, reduce the heat to medium, and let them simmer. 
  3. Cook the Pasta. Stir the pasta, salt, and pepper into the pot. Then, cover it, reduce the heat, and let the ingredients cook until the pasta is al dente, stirring occasionally. 
  4. Add the Remaining Ingredients. Stir in the cheese, sprinkle the basil on top, and enjoy! 
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Serving Suggestions

This Spaghetti O’s recipe makes for a filling vegetarian meal on its own. However, it also pairs well with sides like: 

close up image of a spoonful of homemade spaghetti o's

How to Store

This recipe is a hit with kids and adults alike, meaning it disappears fast. However, if you happen to have leftovers, they store well to enjoy throughout the week! 

  • Refrigerator: Let your pasta cool completely, and transfer it to an airtight container. Stored in the fridge, it will stay fresh for 3-4 days
  • Freezer: Leftovers can be frozen for up to 3 months. However, we do not recommend doing so if you can avoid it, because they’re likely to become mushy once thawed. 
  • Reheat: When you’re ready to eat, warm your pasta up in a saucepan over medium heat, stirring frequently. Or, divide individual portions into bowls, and pop them in the microwave for 1 minute or unit your desired temperature is reached! 

More Easy Pasta Recipes

Everyone loves a good one pot pasta recipe! For more family-friendly meals, try out some of our favorites below. 

a bowl of homemade spaghetti o's topped with Parmesan cheese

Homemade Spaghetti O’s (Copycat Recipe)

3.67 from 6 votes
Author: Food Dolls
Servings: 4 servings
Prep: 2 minutes
Cook: 20 minutes
Total: 22 minutes
Take a trip down memory lane with this Homemade Spaghetti O’s recipe! Inspired by the canned pasta from our childhood, circular pasta noodles are combined in a rich and savory tomato broth with plenty of Parmesan cheese.


  • Olive oil to coat the pan (~1 Tablespoon)
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 1 Tablespoon oregano
  • Chili flakes to taste
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken or vegetable broth
  • 16 ounces 2 cups Anellini Pasta (small ring pasta, or ditalini)
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Parmesan cheese freshly grated
  • Optional: Fresh chopped basil for garnish


  • In a large pot over medium heat, add the olive oil, shallot, garlic, oregano, and chili flakes. Sauté 1-2 minutes or until the shallots are translucent.
    Olive oil to coat the pan (~1 Tablespoon), 1 small shallot, 2 cloves garlic, 1 Tablespoon oregano, Chili flakes to taste
  • Reduce heat to low, and add the tomato paste. Cook for 2 minutes.
    1/4 cup tomato paste
  • Add the broth, and bring the ingredients to a boil. Reduce the heat to medium, and let the dish simmer for 2-3 minutes.
    3 cups low-sodium chicken or vegetable broth
  • Stir in the pasta, salt, and pepper. Cover, and reduce the heat, cooking 13-14 minutes or until the pasta is al dente, stirring occasionally.
    16 ounces 2 cups Anellini Pasta (small ring pasta, or ditalini), Salt to taste, Black pepper to taste
  • Stir in the Parmesan cheese, and garnish with fresh basil, if desired. Serve warm!
    1/2 cup Parmesan cheese, Optional: Fresh chopped basil
  • Store in an airtight container in the refrigerator for 3-4 days.


Serving: 1serving | Calories: 482kcal | Carbohydrates: 86g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 989mg | Potassium: 252mg | Fiber: 5g | Sugar: 7g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. There wasn’t any mention of how much olive oil, salt or pepper. Would you be able to update the recipe, I’m cooking it as we speak!! 🙂

    1. Sorry about that, Nadia! You’ll just need a drizzle of oil – about 1 tablespoon. And use as little or as much salt and pepper as you like! We updated the recipe card. 😊

      Alia & Radwa

  2. 3 stars
    Mine turned out really dry? Not sure if I did something wrong. I followed the 3 cups of chicken broth and even added extra.

    1. Oh no! We are so sorry that happened, what brand pasta did you use? Sometimes it differs and you may need a little extra liquid.