Uploaded July 2026 | Updated September 2026, 2 weeks ago
This dish is Ree Drummond's take on a childhood favorite!
Get the recipe 👇
One-Pot Homemade O’s
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings
Of all the childhood convenience delights in my memory – and there are many, as I am a proud, preservative-raised member of Gen X – SpaghettiOs are definitely in the top ten. To this day, I would not hesitate for one second to crack open a can and eating a bowl all by myself…watching Gilligan’s Island on a damask sofa, preferably! (And wearing Love’s Baby Soft perfume and waiting for Steve-O to call…) This one-pan, from-scratch re-creation of the original canned delicacy is a delicious dead-ringer. While it’ll never quite live up to the original, I think it’s worthy of becoming a new family favorite, no matter what generation you’re a card-carrying member of!
Ingredients
3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
6 tablespoons tomato paste
4 cups low-sodium chicken or vegetable broth, plus more as needed
1/2 cup half-and-half
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch of kosher salt, plus more to tase
12 ounces uncooked anelletti (ring) pasta
1/4 cup grated Parmesan cheese, plus more for serving
Minced fresh flat-leaf parsley, for serving
Directions
Heath the oil in a deep skillet over medium-high heat. Add the onion, garlic, and rosemary and cook stirring often, for 2 minutes until the onion begins to soften.
Add the tomato paste and stir, cooking the mixture for an additional minute.
Add the broth, stirring constantly and the half-and-half.
Stir to combine, then add the paprika, chili powder, cayenne, and salt.
Stir and bring the mixture to a gentle boil. Then add the cute pasta circles! The pasta cooks in the sauce, so no need to boil it separately!
Stir in the pasta, reduce the heat to low, and let the mixture cook, stirring frequently, for 10 to 12 minutes until the pasta is cooked and most of the liquid is absorbed. Add a little more broth if needed toward the end of the cooking process, if the pasta needs a little more time.
Turn off the heat and stir in the Parmesan.
Dish it up immediately and sprinkle on more Parmesan and some parsley.
Cook’s Note
Variation: Use elbow macaroni, corkscrew pasta, or farfalle. Stir in cooked broccoli florets right before serving. Top each bowl with sliced grilled chicken.
Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
This dish is Ree Drummond's take on a childhood favorite!
Get the recipe 👇
One-Pot Homemade O’s
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings
Of all the childhood convenience delights in my memory – and there are many, as I am a proud, preservative-raised member of Gen X – SpaghettiOs are definitely in the top ten. To this day, I would not hesitate for one second to crack open a can and eating a bowl all by myself…watching Gilligan’s Island on a damask sofa, preferably! (And wearing Love’s Baby Soft perfume and waiting for Steve-O to call…) This one-pan, from-scratch re-creation of the original canned delicacy is a delicious dead-ringer. While it’ll never quite live up to the original, I think it’s worthy of becoming a new family favorite, no matter what generation you’re a card-carrying member of!
Ingredients
3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
6 tablespoons tomato paste
4 cups low-sodium chicken or vegetable broth, plus more as needed
1/2 cup half-and-half
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch of kosher salt, plus more to tase
12 ounces uncooked anelletti (ring) pasta
1/4 cup grated Parmesan cheese, plus more for serving
Minced fresh flat-leaf parsley, for serving
Directions
Heath the oil in a deep skillet over medium-high heat. Add the onion, garlic, and rosemary and cook stirring often, for 2 minutes until the onion begins to soften.
Add the tomato paste and stir, cooking the mixture for an additional minute.
Add the broth, stirring constantly and the half-and-half.
Stir to combine, then add the paprika, chili powder, cayenne, and salt.
Stir and bring the mixture to a gentle boil. Then add the cute pasta circles! The pasta cooks in the sauce, so no need to boil it separately!
Stir in the pasta, reduce the heat to low, and let the mixture cook, stirring frequently, for 10 to 12 minutes until the pasta is cooked and most of the liquid is absorbed. Add a little more broth if needed toward the end of the cooking process, if the pasta needs a little more time.
Turn off the heat and stir in the Parmesan.
Dish it up immediately and sprinkle on more Parmesan and some parsley.
Cook’s Note
Variation: Use elbow macaroni, corkscrew pasta, or farfalle. Stir in cooked broccoli florets right before serving. Top each bowl with sliced grilled chicken.
Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
