Homemade Spaghettios
A comforting classic made with fresh ingredients, Homemade Spaghettios provide rich tomato flavor and fun tiny pasta shapes, perfect for kids and adults.
Ingredients
Pasta and Sauce
- 1 cup Anellini pasta Can substitute with orzo or ditalini
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 tbsp mixed herbs (e.g., basil, oregano)
- 2 cups beef broth Can substitute with vegetable or chicken broth
- ½ cup half and half
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
Meatballs and Toppings
- 12 pieces mini meatballs Can swap with cooked sausage or omit for vegetarian
- ¼ cup Parmesan cheese, grated For serving
Instructions
Cooking the Sauce
- In a large pot, combine tomato sauce, garlic, herbs, beef broth, half and half, Worcestershire sauce, and mustard. Bring to a simmer.
Cooking the Pasta
- Add Anellini pasta and cook until tender, according to package instructions.
Preparing the Meatballs
- In a separate pan, bake mini meatballs until cooked through.
- Stir the meatballs into the pasta and sauce mixture.
Serving
- Serve hot, topped with Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or microwave, adding a splash of broth or water if too thick. For a spicier kick, add red pepper flakes to the sauce.