There’s something so comforting about classic SpaghettiOs – a little bowl of saucy pasta that brings back childhood memories. But what if we could take that nostalgic favorite and make it wholesome, fresh, and full of vegetables? That’s exactly what I did this week, and I couldn’t wait to share it with you!

Using simple ingredients you likely already have in your kitchen – onion, bell pepper, zucchini, carrots, and fresh tomatoes – we can create a rich, flavorful sauce that’s both satisfying and nourishing. Roasting the vegetables first brings out their natural sweetness, while sautéing the onion on the side adds an extra layer of warmth and depth to the dish. A touch of seasoning enhances the overall flavor, creating a sauce that’s irresistible.

Watch me make this recipe!

What we like about this recipe

This recipe is flexible. You can use whatever small pasta shapes you have on hand and swap out the veggies and use up what you have in your refrigerator. The combination of roasted veggies and sauteed onion brings a deep, naturally sweet, and savory flavor that even picky eaters can’t resist.

This homemade spaghettiOs recipe isn’t just about pasta – it’s about slowing down, savoring simple ingredients, and creating something that feels both comforting and nourishing. It’s the kind of recipe that makes a weeknight meal feel a little more special, and a great way to sneak in extra veggies for the whole family.

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For dessert, try these Cowboy Ranch Chocolate Chip Cookies!

Yield: 4-6 servings

Roasted Veggie SpaghettiO Sauce

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Ingredients

• 1/2 onion, rough chop + 1 tbsp butter
• 1 celery stalk
• 1 carrot
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 2 cloves garlic, whole wit skin removed
• 3 medium tomatoes
• 1/2 sweet potato, chopped
• olive oil to coat veggies - about 2 tbsp
• salt and pepper - onion powder optional (to taste)
• 1/2 - 3/4 cup vegetable or bone broth
• Parmesan Cheese (as desired)
• 1 bag of dried spaghettiO pasta*

Instructions

1. Preheat oven to 400 degrees F.
2. Prepare veggies: Toss all vegetables with olive oil, salt, pepper, and optional seasonings. Spread on a baking sheet lined with parchment paper.
3. Add a tablespoon of butter to a hot skillet. Add chopped onion and cook until starting to brown.
4. Meanwhile, roast the veggies for about 25 - 30 minutes, stirring halfway through until vegetables are tender and starting to caramelize.
5. Place cooked veggies and sauteed onion in to a medium size bowl or blender. Use your blender or my favorite - an immersion blender to puree the vegetables.
6. Add a splash of vegetable, chicken, or *bone broth to achieve desired consistency.
7. Pour vegetable mixture over SpaghettiOs. Stir and serve with lots of Parmesan cheese.

Notes

*bone broth recipe

*SpaghettiO shaped pasta