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One-Pot Homemade Italian SpaghettiOs (Just Like Mom Made)

ByMelissa Jo Posted on Updated on
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A hand with purple nail polish holds a spoonful of pasta in red sauce, garnished with herbs and grated cheese, over a white bowl on a checkered table mat.

If you’re craving homemade SpaghettiOs, this is the cozy, nostalgic recipe you need. Growing up, this is what my mom made instead of the canned version — a one-pot pasta simmered in a rich tomato sauce, finished with cream and cheese for the ultimate comfort food.

These Italian-style SpaghettiOs are simple, creamy, and packed with flavor, making them perfect for both kids and adults. It’s everything you love about a childhood favorite, but made better, fresher, and more comforting.

If you love easy Italian comfort food, this recipe delivers that warm, cozy, homemade feel in every bite — the kind of meal that truly tastes like a hug.

A carton of heavy whipping cream, a carton of Pacific Foods organic chicken broth, a can of Mutti cherry tomatoes, and a bag of Anna ditalini pasta are arranged on a checkered countertop in a kitchen.
Cherry tomatoes cooking in a nonstick pan with oil and spices, being stirred with a wooden spatula; the tomatoes are beginning to break down and release their juices.

These cherry tomatoes are the key to this dish!

A measuring cup filled with dry ditalini pasta sits on a checkered surface, with a partially opened bag of Anna brand ditalini pasta in the background. Some pasta pieces are scattered around.

The best pasta for this dish!

A close-up of a pan with tomato sauce and a large pile of dry ring-shaped pasta sitting on top, not yet mixed together.
A wooden spoon holds up a serving of creamy, saucy pasta over a pan filled with the same pasta. The sauce appears orange, likely tomato-based, and the pasta is small and round. The background shows a kitchen counter.
A bowl of creamy pasta with small tube-shaped noodles in a rich orange sauce, topped with grated cheese and fresh parsley. A pan of more pasta is visible in the background.
A bowl of creamy macaroni pasta topped with herbs and breadcrumbs sits on a table, with a large pan of the same pasta in the background and a serving spoon lifting a portion from the pan.
A hand with purple-painted nails holds a spoonful of pasta in red sauce, topped with herbs and grated cheese, over a white bowl on a checkered surface.
A smiling woman with long brown hair holds a bowl of food in one hand and a spoonful in the other, standing in a bright kitchen with white cabinets and a vase of yellow and purple flowers on the counter.

🤔 Common Questions

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

Yes! Ditalini pasta works great as a substitute. You could also try small pasta shapes like orzo or mini shells. Just adjust cooking time slightly if needed.

Can I make this vegetarian?

Absolutely. Swap the chicken stock for vegetable stock, and you’ll have a delicious vegetarian version without losing any flavor.

A hand with purple nail polish holds a spoonful of pasta in red sauce, garnished with herbs and grated cheese, over a white bowl on a checkered table mat.

One-Pot Homemade Italian SpaghettiOs (Just Like Mom Made)

These homemade Italian SpaghettiOs are a one-pot pasta in a creamy tomato sauce with cheese. A cozy, nostalgic comfort food that’s easy and better than the canned version.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

Instructions
 

  • Heat a large, high-sided pan over medium heat. Add the olive oil and chopped garlic. Sauté for 2–3 minutes, until fragrant but not browned.
  • Add the dried basil, Italian seasoning, crushed red pepper flakes, and a light pinch of salt and pepper. (You’ll adjust seasoning at the end since the cheese adds salt.) Stir to combine.
  • Continue sautéing the garlic and spices for another 1–2 minutes to bloom the flavors.
  • Add the tomato paste and sauté with the garlic mixture for another 1–2 minutes, stirring constantly.
  • Pour in the entire 14-ounce can of cherry tomatoes. Bring the mixture to a boil, then reduce to a simmer. Use a wooden spoon to gently break up the tomatoes. (Cherry tomatoes add a slightly sweeter flavor, but diced tomatoes can be used if needed.)
  • Add the dry anellini pasta directly to the pan and stir it into the tomato mixture. (Do not cook the pasta beforehand—it cooks right in the sauce.)
  • Pour the chicken stock into the empty tomato can, swirl it around to get every bit of tomato, then add it to the pan.
  • Use 2½ cups for a thicker, classic SpaghettiOs-style consistency; Use 3 cups if you prefer it saucier
  • Bring everything to a rolling boil, then reduce to a steady simmer.
  • Stir in the heavy cream and continue simmering, stirring every 2–3 minutes so the pasta doesn’t stick to the bottom of the pan.
  • Cook until the pasta is tender and the sauce thickens into a creamy consistency.
  • Stir in the grated Pecorino Romano (or Parmesan) and chopped parsley. Taste and adjust salt and pepper as needed.
  • Serve warm with extra Pecorino or Parmesan on top and bread for scooping.
Keyword homemade italian spaghettios, homemmade chicken soup, italian spaghettios, spaghettios
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