Homemade Spaghettios: The Ultimate Comfort Food Makeover

A Nostalgic Dish Reimagined

Remember those cozy afternoons when a bowl of Spaghettios was the highlight of your day? Well, it’s time to revisit that cherished memory, but with a gourmet twist.

Our Homemade Spaghettios recipe elevates the classic canned favorite into a wholesome, flavorful dish that both kids and adults will adore.

Why Make Spaghettios at Home?

While the canned version offers convenience, it often falls short in flavor and nutritional value.

By crafting Spaghettios from scratch, you gain control over the ingredients, ensuring a healthier and tastier meal. Plus, the satisfaction of creating this dish at home is unparalleled.

Ingredients Overview

For the Sauce:

2 ¾ cups beef broth
½ cup half and half
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
½ chicken bouillon cube
¾ teaspoon each: dried oregano, basil, parsley

For the Mini Meatballs:

¾ lb. ground beef
⅓ cup crushed Ritz crackers (or Italian/Panko breadcrumbs)
3 tablespoons half and half (or milk)
1 egg, whisked
2 tablespoons Parmesan cheese, grated
2 cloves garlic, minced
¾ teaspoon each: Italian seasoning, salt, onion powder

For the Pasta and Assembly:

1 tablespoon butter
3 cloves garlic, minced
2 tablespoons tomato paste
8 oz. tomato sauce
½ cup Parmesan cheese, freshly shredded
½ lb. Anellini pasta (or Ditalini)

Step-by-Step Cooking Instructions

1. Prepare the Mini Meatballs

Mix Ingredients: In a large bowl, combine ground beef, crushed crackers, half and half, egg, Parmesan, garlic, Italian seasoning, salt, and onion powder. Mix gently to avoid overworking the meat.

Shape and Bake: Roll the mixture into ¾-inch balls and place them on a greased, light-colored baking sheet. Bake at 400°F for 10 minutes. For a browned top, broil at 475°F for an additional minute.

2. Create the Sauce

Sauté Base: In a large soup pot, melt butter over medium-low heat. Add minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.

Combine Liquids: In a separate measuring cup, mix beef broth, half and half, Worcestershire sauce, yellow mustard, and crumbled bouillon cube. Pour this mixture into the pot, followed by the tomato sauce. Bring to a boil.

3. Cook the Pasta

Add Pasta: Introduce the Anellini pasta to the boiling sauce. Stir occasionally to prevent sticking. Cook uncovered according to package instructions, usually around 13 minutes, until al dente.

4. Assemble the Dish

Combine Meatballs: Once the pasta is cooked, add the baked mini meatballs to the pot. Stir gently to combine.

Incorporate Cheese: Sprinkle in the freshly shredded Parmesan cheese, stirring until melted and the sauce thickens slightly.

Serve: Ladle the Homemade Spaghettios into bowls and serve hot.

Pro Tips for Perfect Spaghettios

Tomato Paste: Using tomato paste from a tube allows for easy measurement and storage.
Cheese Selection: Grate Parmesan from a wedge for optimal flavor and melting quality.
Pasta Choice: Anellini pasta provides the classic Spaghettios look, but Ditalini or other small pasta shapes work well too.
Time-Saving Tip: Short on time? Use frozen mini meatballs, baking them according to package instructions before adding to the sauce.

Serving Suggestions

Pair your Homemade Spaghettios with:

Garlic Bread with Cheese: A crispy, cheesy side that complements the tomato sauce.
Olive Oil Bread Dip: A flavorful dip for crusty bread, enhancing the meal’s richness.
No-Knead Bread: Soft, homemade bread that’s perfect for soaking up the sauce.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm on the stovetop over medium heat, stirring occasionally, until heated through.

Tools for the Recipe

Dutch Oven: Ideal for even heat distribution during cooking.
Measuring Cups and Spoons: Ensure accurate ingredient measurements.
Silicone Spatula: Gentle on cookware and effective for stirring sauces.
Box Grater: Perfect for shredding cheese from a wedge.

Conclusion: A Comforting Classic Reborn

Crafting Homemade Spaghettios brings a beloved childhood dish into the realm of gourmet comfort food.

With wholesome ingredients and rich flavors, this recipe offers a satisfying meal that’s both nostalgic and nourishing. Whether you’re cooking for family or indulging in a solo treat, these Spaghettios are sure to delight.

FAQs

Can I use a different type of pasta?

Absolutely! While Anellini provides the classic look, Ditalini, small shells, or elbow macaroni are great alternatives.

Is there a vegetarian version of this recipe?

Yes, omit the meatballs and use vegetable broth instead of beef broth for a vegetarian-friendly dish.

Can I make the meatballs ahead of time?

Certainly. Prepare and bake the meatballs in advance, then refrigerate or freeze them until ready to use.

How can I make the sauce creamier?

For a creamier texture, add a splash of heavy cream or an extra tablespoon of half and half to the sauce.

What can I use instead of Worcestershire sauce?

Soy sauce or a mix of soy sauce and a dash of vinegar can serve as a substitute.

How do I prevent the pasta from sticking to the pot?

Stir the pasta occasionally during cooking, ensuring it doesn’t settle at the bottom of the pot.

Can I add vegetables to this recipe?

Absolutely! Diced carrots, peas, or spinach can be added for extra nutrition and flavor.

References:

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Homemade Spaghettios: The Ultimate Comfort Food Makeover