Spicy Meatball Homemade SpaghettiOs

Homemade spaghettiOs with meatballs, black olives and a spicy sauce.

I never really did enjoy eating spaghettiOs. Not even as a kid. My palate was more sophisticated, likely from all the homemade sauce my Mom fed us. That weak imitation stuff in a can just didn’t taste good even back then.

When I saw these cute little pasta rings in the store the first thing I was reminded of was spaghettiOs. Uh-oh Ut-oh spaghettiOs. If you grew up in America that catchy advertising jingle is ingrained in your brain even if they weren’t a part of your diet. Uh-oh spaghettiOs.

My version of spaghettiOs includes mouth-watering meatballs and arrabbiata sauce. Spicy red chile pepper sauce. For a pop of heat. To keep things on the convenient side I used a jarred sauce.

Then because that wasn’t enough I sliced up giant black olives to resemble the pasta rings and grated a smattering of mozzarella on top to finish.

There’s no ut-oh’s here. Just grown-up spaghettiOs.

For the sophisticated kid in you.

Spicy Meatball Homemade SpaghettiOs

Rating: 51

Prep Time: 20 minutes

Cook Time: 16 minutes

Yield: 4 servings

Spicy Meatball Homemade SpaghettiOs

Homemade spaghettiOs with meatballs, black olives and a spicy arrabbiata sauce.


12 ounces ground beef (80 - 85%)
1 egg
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon Italian seasoning (crushed between fingertips)
1 teaspoon chopped fresh parsley
1/2 teaspoon coarse salt
1/8 teaspoon fresh black pepper
8 ounces anelletti pasta (I like Tomasello)
1 can extra large olives, sliced
1 - 2 jars of good quality Arrabbiata sauce (I like Bertolli or Barilla)(If you like it
extra saucy you may need 2 jars)
mozzarella or parmesan cheese, for grating over top


  1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet with sides or a roasting pan.
  2. In a large bowl combine all the meatball ingredients with a fork. Roll tablespoon full meatballs and place in pan 1 inch apart. Bake 15 - 16 minutes until cooked through in the middle.
  3. Meanwhile cook the pasta to al dente according to package directions.
  4. Heat the sauce in a large saucepan and add the olives.
  5. Once the meatballs are cooked scoop them into the sauce along with the drained, cooked pasta.
  6. Serve with grated mozzarella or Parmesan cheese.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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  1. says

    I never ate or liked spaghttiOs either for the same reason! My mom’s homemade sauce was just so much better that that sauce tasted awful to me. I’m sure your version is nothing like the original – in a good way!

  2. says

    I did eat spaghettios when I was a kid and I remember buying them for my kids. You’re right though about the taste of the sauce, not good. I’m going to have to look for this pasta the next time I’m shopping

  3. says

    Hi Reeni,
    First time in your pretty page. Those cute lil pasta rings are soo likeable. A unsual pasta always makes tastebuds inquisitive, even if the sauce remains the same. I don’t know if I can find it here in Melbourne..
    I also noticed you have a lot of meatballs recipe in varied sauce and flavor…yummm.

  4. says

    What! I thought all kids loved spaghetti-Os. Even as an adult, you’ll catch me eating a can once in a while (no joke, I just bought an emergency can to keep in the pantry like a week ago :)). I so hope I can find these noodles in my grocery store! Then maybe I can join the rest of the adults and occasionally eating pasta out of a can

  5. says

    Oh What memories. Spaghettio’s were forbidden in our home and by the time I tasted them at a friend’s home – I was unable to take more than one bite! I love your spiced-up version – because rings are just plain fun. You can a kid and sophisticated, too!

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