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Two white bowls filled with homemade spaghettios.

Homemade Spaghettios

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  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: 4 large servings 1x
  • Diet: Vegan


Easy and healthy Homemade Spaghettios are just like the classic, but a meal that you can feel good about feeding to your kids! This one-pot pasta recipe only requires a handful of simple pantry staples, and is ready to enjoy in less than 30 minutes. A childhood favorite that you’ll love any any age!


  • 2 cups of uncooked Anellini pasta (ditalini is often easier to find and works well here too)
  • 1/4 cup milk of choice (I tested this with unflavored almond milk as well as 2%)
  • 1/3 cup parmesan cheese or nutritional yeast
  • 2/3 teaspoon of dried oregano
  • 1/2 teaspoon of garlic powder
  • 2 tablespoons of tomato paste
  • 1 1/4 cup of tomato sauce
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of dried sage
  • salt and pepper to taste


  1. Cook pasta according to packaging instructions. Drain and add back into the pot.
  2. With the pasta over low heat, stir in the remaining ingredients, adding salt and pepper to taste.
  3. Once fully combined, remove from heat and ENJOY! 


This dish makes for great leftovers and stores well in the fridge for a few days. Transfer the leftover pasta and sauce to an airtight container. Store in the refrigerator and enjoy within about 3 days.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American