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

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.

These cherry tomatoes are the key to this dish!

Hungry for more? Get my recipes first.

The dinners my family asks for on repeat, sent to you first.

First name

Email*

Subscribe

Unsubscribe anytime, no hard feelings.

The best pasta for this dish!

🤔 Common Questions

Melissa Jo

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

No ratings yet

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.

Print Recipe Email The Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Italian

Ingredients

  

1x2x3x?

• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh garlic
• ½ teaspoon dried basil
• ½ teaspoon Italian seasoning
• Pinch of crushed red pepper flakes
• Salt & black pepper to taste
• 1 tablespoon tomato paste
• 1 14-ounce can Mutti cherry tomatoes
• You can substitute diced tomatoes if needed
• 2 cups anellini pasta (or use ditalini)
• 2½ cups low-sodium chicken stock
• ¾ cup heavy cream
• ½ cup grated Pecorino Romano or Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Extra Pecorino or Parmesan for topping

Equipment

• 1 Cutting Board

Method

 

1. 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.
2. 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.
3. Continue sautéing the garlic and spices for another 1–2 minutes to bloom the flavors.
4. Add the tomato paste and sauté with the garlic mixture for another 1–2 minutes, stirring constantly.
5. 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.)
6. 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.)
7. Pour the chicken stock into the empty tomato can, swirl it around to get every bit of tomato, then add it to the pan.
8. Use 2½ cups for a thicker, classic SpaghettiOs-style consistency; Use 3 cups if you prefer it saucier
9. Bring everything to a rolling boil, then reduce to a steady simmer.
10. 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.
11. Cook until the pasta is tender and the sauce thickens into a creamy consistency.
12. Stir in the grated Pecorino Romano (or Parmesan) and chopped parsley. Taste and adjust salt and pepper as needed.
13. Serve warm with extra Pecorino or Parmesan on top and bread for scooping.

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Yes, email me this recipe and add me to Melissa Jo's list.

Tried this recipe?

Made this? Tap a star to rate it – it only takes a second and it means the world!

👝 How to Store Leftovers

Store leftovers in an airtight container for 3-5 days.