Homemade Spaghettios Copycat Recipe
Ingredients
Spaghettios
- 16 oz anellini pasta
- 12 oz pasta sauce
- 6 oz Campbell's tomato soup
- parmesan cheese, to taste
Cheese sauce
- 2 tbsp butter
- 1 tsp flour
- 1 cup milk
- 1 cup cheddar cheese, shredded
Vegetable broth
- 6 cups water
- 1 tbsp olive oil
- 1 tbsp chicken or vegetable bouillon paste
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 ribs celery, chopped
- 3 carrots, diced
Meatballs
- 1 lb ground beef
- 1 egg
- 1/4 cup milk
- 1/4 cup breadcrumbs
- 1 tsp ketchup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt and pepper, to taste
Instructions
Vegetable broth
- Add olive oil to a saucepan over medium heat. Sauté garlic, onion, carrots and celery until fragrant. Add water and bouillon paste, bring to a boil. Cook for about 15 minutes or until vegetables are tender. Blend in a food processor until smooth. Set aside.
Meatballs
- Add all ingredients to a bowl and mix together until well combined. Form mini meatballs, about the size of a Hershey's kiss.
- Add meatballs to skillet over medium heat and sear until brown on all sides. Cover and continue to cook on low heat until fully cooked through.
Spaghettios
- In a soup pot, add vegetable broth, pasta sauce, tomato soup and anellini pasta. Simmer on low heat for 20-30 minutes or until pasta is cooked through. Stir occasionally to prevent pasta from getting sticky or sticking to the bottom of pot.
Cheese sauce
- In a small saucepan, add butter and flour. Cook on medium heat for about 2-3 minutes, until flour cooks through. Add milk and stir until it thickens a bit. Add cheddar cheese and stir until completely melted and the sauce is smooth.
- Once the spaghettios are cooked through, add the cheese sauce and meatballs. Stir until well combined. Top with parmesan cheese and serve.