This one-pan homemade SpaghettiOs bring all the nostalgic comfort of the canned classic—but better! Made with tender mini meatballs, a creamy tomato sauce, and anellini pasta, it’s the ultimate 20-minute meal your whole family will love.

One-Pan Homemade Spaghettios

There’s something about Spaghettios that just hits the comfort food sweet spot. The cozy tomato sauce, the cute ring-shaped pasta, and that creamy, cheesy flavor—it’s childhood in a bowl! But if you’ve tried the canned version lately, you might be craving something a little more wholesome.

That’s where this homemade one-pan Spaghettios recipe comes in. It’s quick, cozy, and totally nostalgic—but made from scratch with real ingredients. No weird fillers, no tinny aftertaste, just pure, saucy comfort in about 20 minutes flat.

With juicy bite-sized meatballs simmered in a silky tomato-Parmesan sauce and plenty of anellini pasta, this dish is perfect for busy weeknights, picky eaters, or anyone in need of a big bowl of homemade happiness.

Ingredients for Homemade Spaghettios

Here’s what to grab at the grocery store:

• • Ground beef

  • Panko breadcrumbs

  • Milk

  • Egg

  • Parmesan cheese

  • Italian seasoning

  • Kosher salt

  • Onion powder

  • Garlic powder

  • Butter

  • Fresh garlic

  • Tomato paste

  • Tomato sauce

  • Beef broth

  • Half and half

  • Worcestershire sauce

  • Anellini pasta (Buy anellini on Amazon, or find “Ronzoni Rings” in most grocery stores)

  • Fresh parsley

That’s it! Everything comes together in one pan, no draining, no fuss.

Keep reading for full ingredient list + recipe, below

Why You’ll Love One-Pan Homemade Spaghettios

1. It’s ready in 20 minutes.
This recipe is all about simplicity. From start to finish, you can have dinner on the table in under half an hour. Perfect for busy nights or those “what’s for dinner?” moments.

2. One pan = easy cleanup.
No juggling pots and pans here. The pasta cooks right in the sauce, soaking up all that delicious flavor.

3. Family-friendly and kid-approved.
It’s creamy, cheesy, and familiar—just better! The mini meatballs and fun pasta shape make it a guaranteed win for kids and adults alike.

4. Budget-friendly comfort food.
Simple ingredients, big flavor. You’ll feel good knowing exactly what’s in your bowl without breaking the bank.

5. Tastes even better the next day.
Leftovers reheat beautifully, making this a great meal prep option for lunches or busy weeknights.

Q&A: Your Spaghettios Questions, Answered

Q: Can I use a different pasta shape?
Absolutely! If you can’t find Anellini pasta, try small elbows, ditalini, or even orzo. Just note that cooking times may vary slightly—check for doneness as you go.

Q: Can I make this vegetarian?
Yes! Simply skip the meatballs and add a few more seasonings to the sauce for extra flavor. You could also use plant-based ground beef or meatless meatballs for a hearty, vegetarian-friendly version.

Q: How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce. It tastes just as good (if not better!) the next day.

More easy fall dinner recipes:

• Homemade Hamburger Helper

• Cheesy Beef Goulash

• Creamy Sausage + Butternut Squash Gnocchi

• One Pot Creamy Beef and Shells

• Sheet Pan Gnocchi with Sausage Meatballs

• Creamy Pumpkin Alfredo

5 from 1 vote

Homemade Spaghettios

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

For Meatballs:

• 1 lb. ground beef
• ⅓ cup panko breadcrumbs
• 3 Tbsp. milk
• 1 egg whisked
• 2 Tbsp. grated Parmesan
• 3/4 tsp. Italian seasoning
• 3/4 tsp. kosher salt
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder

For Sauce:

• 1 Tbsp. butter
• 3 cloves garlic minced
• 2 Tbsp. tomato paste
• 8 oz. tomato sauce
• 3 cups beef broth
• 1/4 cup half and half
• 2 tsp. Worcestershire sauce
• 1 tsp. Italian seasoning
• ½ lb. anellini pasta

For Serving:

• ½ cup Parmesan cheese freshly shredded
• 1 Tbsp. chopped parsley

Instructions

• Add the meatball ingredients to a large bowl. Mix gently until just combined. Roll meat mixture into ¾-inch meatballs. Cook in a large skillet over medium heat until cooked through, 5-6 minutes. Remove from pan to a plate; set aside.
• Melt butter in same skillet. Set to medium heat. Add garlic and tomato paste; stir to combine. Cook for 1-2 minutes.
• Add tomato sauce, broth, half and half, Worc. sauce, Italian seasoning, and pasta; bring to a boil. Cook uncovered to al dente, according to package instructions.
• Add meatballs and Parmesan. Stir to combine. Sprinkle with chopped parsley and additional Parmesan, optional. Remove from heat and serve.
• Enjoy!

Notes

• Don’t skip browning the meatballs. It adds so much depth and flavor to the sauce.
• Use freshly grated Parmesan. It melts creamier and gives the sauce that rich, cheesy taste you can’t get from pre-grated cheese.
• Keep an eye on the pasta. Since everything cooks together, you’ll want to stir occasionally to prevent sticking.
• Add more broth if needed. As the pasta absorbs the liquid, you can splash in a bit more if the sauce gets too thick.

Course: Beef

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