Homemade Spaghettios Recipe – With Extra Veggies

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Good morning!  The weather has been unseasonably warm for us here in Utah, and we are taking full advantage! In fact, I wrote just two weeks ago, “we’re headed out for our last hike of the year”, and then BAM! A 60 degree day (that felt like 70) in mid-November!  I just couldn’t let it get away.  At first, my kids didn’t want to go.  But I’ve been talking about this book Spark, with my running partner that discusses how exercise affects kids brains and literally makes them smarter! Plus, with the diminishing vitamin D and the fresh air, I decided to make them go.  And guess, what- they had a blast!

Anyway, onto our newest recipe- Homemade Spaghettios Recipe!  Do we need to discuss why this canned meal needs a makeover?  Well, it starts with the presence of high fructose corn syrup.  That ingredient alone screams: Make a homemade version of me!  But it ends with a list too long for us.

Water, Tomato Puree (Water, Tomato Paste), Enriched Macaroni Product with Added Calcium and Vitamin D (Wheat Flour, Calcium Phosphate, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid, Vitamin D) (All Nutrients in Excess of Standard), High Fructose Corn Syrup, Contains Less than 2% of: Salt, Enzyme Modified Cheddar Cheese (Cheddar Cheese (Cultured MilkSalt, Enzymes, Calcium Chloride], Water, Disodium Phosphate, Enzymes), Flavoring (Natural FlavoringVegetable Oil (Corn and/or Canola), Onion Extract, Thyme Oil, Laurel Leaf Oil, Cottonseed Oil), Potassium Chloride, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean), Enzyme Modified Butter (Milk), Skim Milk, Paprika Extract, Citric Acid

So, of course, we made our own.

Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!

The only “vegetables” in Spaghettios is tomatoes.  Even though the label promotes: 1 Full Serving of Vegetables! Our version contains much more!  We used:

Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!
  • 4 carrots
  • 1 stalk of celery
  • 1 1/2 cups of diced tomatoes
  • 1 1/2 cups of o noodles- which was hard to find,  until I found out they are called: Anelletti Pasta.
  • and a bit of salt to taste.

I cooked the carrots, celery, tomatoes, and salt in a pot until it was all soft enough to blend.  It took about 10-15 minutes.

Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!

 Then, once the veggies are soft, blend in a high powered blender until smooth.

Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!

At this point, you can just add your cooked noodles to the sauce, or you can make it thinner.  The sauce in real spaghettios is SUPER thin (and sweet).  So, I did juice 2 more carrots, and add it back to the sauce to thin it out.  But you don’t need to do this. In fact, my kids prefer the thicker sauce.  They also prefer the homemade version!!  (we did taste testing).

Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!

Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!

So, avoid the high fructose corn syrup, and the list of 20 ingredients, and make it yourself.. with more vegetables, and more whole foods!  Let us know how your kids like it!  (full recipe below)

Come back later this week for more kids favorite food makeovers!  And check out these other posts for our makeovers of the past:

Homemade Spaghettios – With Extra Veggies

4.5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Homemade Spaghettios – With Extra Veggies
Calories: 195kcal

Ingredients

  • 3 medium carrot
  • 1 stalk celery
  • 1 1/2 cup diced tomatoes, canned
  • 1 1/2 cup pasta, anelletti
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 cup Parmesan cheese

Instructions

  • Chop carrots and celery.
  • Place tomatoes, celery and carrots in a pot and boil for about 10-15 minutes.
  • Once veggies are soft, puree in a blender until smooth. Optional: Juice your carrots and celery if you have a juicer to make a sauce that is more runny, similar to spaghettios.
  • Boil noodles according to package directions. Combine.
  • Season with salt, pepper and parmesan cheese.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 195kcal | Carbohydrates: 38g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 273mg | Fiber: 4g | Sugar: 6g
Homemade Spaghettios Recipe - With Extra Veggies. Real veggies in our version of homemade spaghettios!

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72 Comments

I love this idea! My kids love pasta; this is a fun new way to eat it. They’ve never had Spaghettios because of a dairy allergy.

My little dude is old enough to eat a whole variety of foods but the gerber graduates freak me out! Plus, he is allergic to eggs and pretty much all of the little meals contain eggs. Regardless, I’ve made a point to make my own baby food so why stop now? I am super pumped to have found your site.

Anyway, here is my question: How long do you keep this in the fridge? Can you freeze extra sauce? He is almost 1 so he eats a decent amount for a little guy, but there are always leftovers.

I am soo gonna try this, my seven yr old loves canned ravioli and spaghetti O’s. And if I can get him to eat this for the extra veggies than that’s awesome. He is picky when it comes to veggies, he likes carrots and sweet potatoes and squash, he will only eat broccoli and cauliflower with cheese sauce and he doesn’t like the broccoli stems only the top part. And of corn and peas too, when I make squash for dinner he practically runs to the table lol. But some extra veggies would be good for him. Thanks for this recipe.

This sounds good! My 2 yr old has never had spaghettios, but I loved them as a kid – and I still do! I don’t buy them anymore knowing some of the junk that’s in them, so this recipe sounds great! Going to make it for lunch today!

Made these for lunch yesterday and they were a hit! I added grated Romano at the end and toe, they taste EXACTLY like the canned stuff (but so much healthier!)! Thanks for a great recipe!

I am looking at making a batch of this but I was wondering if you knew how long it would freeze for. I will probably freeze some in jars and some with the food saver. Thanks!

My version has about twenty ingredients. I used a tomato and veggie sauce found here:
http://www.jamieoliver.com/recipes/vegetables-recipes/-full-of-veg-tomato-sauce

I added spices to it as well. Majoram, Oregano, Basil, savory, salt and peper, etc

I used Roma tomatoes and it came out a little thick. I forgot that roma don’t have a lot of flavor so I ended up adding 2 other tomatoes I had after running them through the blender. next time I’ll use more of a mix.

This recipe was a good way to get vegetable I wouldn’t normally eat into my diet. Its currently mellowing in the fridge overnight. Tomorrow I plan on adding pasta and having some for lunch. Then freezing the rest.

I have been making this since my preschooler was an infant – using soup-sized pasta (though the rings are easy for a baby to pick up) and a sauce made from roasted cherry tomatoes – halve a box of cherry tomatoes, roast with s&p and olive oil until soft and wilted and roasty, and then run them through a food mill to make a sauce (which removes the skins). Toss with cooked little pasta. It’s sweet, like the canned version, but you can melt in some cheddar if you want to mimic the Alphaghetti (Canadian version of Chef Boyardee) flavour.

I made this today and it was surprisingly good! I fed it to 5 kids, 2 didn’t like it, 2 liked it, and 1 LOVED it and ate 3 bowls! I added a touch of garlic salt and did have to add about 1/2 cup of water while the tomatoes and other veggies were cooking. Thanks for this recipe!

Help! I made third as directed and cooked the veggies until soft but could not get them to puree smooth! Added water and cooked longer still gritty! What did I do wrong??

This is in no way meant to be a negative comment so I hope it doesn’t come across that way! I made these tonight and they tasted exactly like I remember spaghettios tasting. That being said, my kids (who have never had the other version) weren’t fans. Oh well. You win some, you lose some!

LOL! I’ve never been a fan of spaghettios, so I know how your kids feel! My kids (and the neighbor kids who have eaten the canned variety like it. lol @nichole

Haha! I never liked them either though I would be lying if I said I didn’t eat other canned pasta (chef boyardee ravioli were a favorite!) when I was a kid. For people whose kids love spaghettios though they should seriously try these. Oh and we used tiny alphabet pasta since we couldn’t find Os. They made a pretty good substitution size-wise.

Approx. how much does this make? Wanting to make some for my nephews that are coming to visit and freeze so we can have it ready for a quick lunch

Super good!!! Just made this for my family last night and I wished I had made more. We love it so much better then the canned stuff, definitely will be making this again.

Is the diced tomatoes u used canned or fresh? I noticed in the picture that the little bowl of tomatoes were dicedand had a lot of juice Iin it so I thought maybe it was canned, but not sure lol

I’m a little confused too, my tomatoes didn’t have alot of juice ( I used fresh ) so I had to add a splash of tomato sauce, but it still wasn’t enough to cook the carrots. They are still hard as rocks after 10 minutes. What am I doing wrong?

I was wondering if I was making this recipe with baby carrots and pre cut celery (pieces are about 4-5 inches long) how much should I use of each of those?

Super easy to make and was really good! Kids loved it. I made it with rice noodle shells to b gluten free! Thanks for the great recipe!

I love this recipe and my kids loved it too!! I used fresh roma tomatoes and boiled the veggies in chicken stock and added little meatballs. I had enough for lunch today and froze the rest for another easy lunch. Delicious recipe 🙂 thank you for the post

What a great recipe! My four year old had seen Spaghettios at the store before and wanted them (I said no), but it never occurred to me to make my own. It was super simple to make (I left out the celery, added some butternut squash, & used veggie broth & a bit of salt). I found some alphabet pasta at my local store & my son thinks this is the best thing ever! Thanks!

I was just thinking the other day, I wish there was a way to make homemade spaghetti-o’s. Now that I found a recipe I’ll have to try it.

I tried this today & I don’t know what I did wrong but it was a mess 🙁 I spent an hour scrubbing my stainless steel pan from all the burnt on veggies.

In the picture you tomatoes look like they have quite a bit of liquid, did you add any or was that what was in the can (because mine did not have that much liquid)? Also, do we need to stir continuously? Thanks for the help!

I didn’t add liquid, but you are right, my tomatoes are generally SUPER juicy! If you use a can of tomatoes, the juice would be sufficient. And, although I don’t think you need to stir continuously, once it reaches a boil and you simmer, than keeping your eye on it would be very important!
So sorry this didn’t work out 🙁 That’s the worst!

Are there any versions of whole wheat pasta that would work for this? We don’t like to do processed flour.

I have made and pressure canned a sauce similar to this for a few years. The recipe I use is a combo of this one and another veggie heavy version that is thinned with chicken or veggie broth. When canning, I leave out any dairy. Then when I want to make it, I open the jar, add sauce and pasta in the pan and actually cook the pasta in the sauce. You can use whole wheat pasta if you can find small shapes. I also make and freeze tiny meatballs (which you can also hide lots of minced veggies in!) to add while cooking. My fiancée and I love it!

5 stars
Super easy to make. I made it for my son for daycare and ended up taking it with me to work too. It was great!

Love this! My kids have never had the canned version but they devoured this. This even fooled my husband who dislikes carrots! Thank for this 🙂

My 13-month old son loves the Spaghetti-O’s from Herbert’s First Foods, but doesn’t like the meatballs in it. So I resorted to canned Spaghetti-O’s and he LOVES them, but of course I don’t like THE high fructose corn syrup, so come grocery day Dad will be making some of this for the li’l big man!