Name: Gluten-Free Spaghettios
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 Tablespoons Butter ((Or Olive Oil)); 2 Tablespoons Tomato Paste; 3/4 teaspoon Kosher Salt; 3/4 teaspoon Italian Seasoning; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Onion Powder; 1/4 teaspoon Black Pepper; 1 (15-ounce) Can Tomato Sauce; 3 cups Chicken Bone Broth or Vegetable Broth; 8 ounces Gluten-Free Anellini Pasta*; 2 Tablespoons Heavy Cream; 1/3 cup Freshly Grated Parmesan Cheese (+ More For Serving, If Desired)

Dinner tonight is our homemade gluten-free spaghettios! Your childhood favorite, now gluten-free and better than ever! We combine nostalgic gluten-free spaghettio pasta with an easy homemade sauce that you’ll LOVE into a quick 20-minute dinner you can make any night of the week.

Bowls of gluten-free spaghettios next to fresh basil

Yes, You CAN Make Gluten-Free Spaghettios From Scratch!

Back to school season always puts me in a nostalgic mood, and this one pan dinner definitely fits the bill! There’s so much to love about this homemade spaghettios recipe!

⏱️ EASE: This easy dinner is made from simple ingredients in one pan and done in less than 20 minutes. As long as you’ve got the right shape of pasta, there’s nothing to this easy recipe!

🍅🧀 FLAVORS: TBH, homemade spaghettios are WAYYY more delicious than the canned ones. They’ve got the classic creamy texture and tomato flavor you’re looking for, but our version also includes notes of Italian seasoning, fresh garlic, and parmesan. (All without the tinny aftertaste of a can!)

🍝 KID-FRIENDLY. My kids have never had the original version since Spaghettios doesn’t sell a gluten-free version, but we finished the entire recipe in one sitting, with both kids going back for seconds. It’s easy, it’s delicious, and the sauce is smooth, so this family favorite is picky-eater-friendly!

💧 TOP TIPS: The pasta cooks quickly, so you may find you need to add a little extra water or broth to the sauce if it finishes before you’re ready to serve the meal.

Happy cooking! xo, Emily

Gather Your Ingredients

A bowl of spaghettios is one of those easy dinners you’ll LOVE on a busy night–in part, because the ingredients list is so simple! Let’s take a look at the pasta and sauce ingredients you’ll need to get started:

Ingredients for homemade gluten-free spaghettios

Anelli or Anellini Pasta. This gluten-free o-shaped pasta is what you’ll need for gluten-free spaghettios! I do not recommend substituting another type of pasta, like ditalini, here. We like La Veneziane gluten-free anellini for this gluten-free spaghettios recipe, but La Garofalo is another good brand, if you can find it.
Butter or Olive Oil. A little fat helps build flavor. You may be tempted to reduce the amount, but I recommend making it exactly as written for the best texture and flavor. Butter tastes the best, but olive oil works great if you need a dairy-free option.
Tomato Paste. The rich, deep tomato flavor here really adds to the sauce. Tomato paste also helps thicken the sauce to just the right texture
Garlic. You can use fresh garlic here, but I usually use garlic powder, since it’s a pantry staple I always have on hand, and it keeps the sauce smooth.
Italian Seasoning. We love our homemade Italian seasoning, or you can use your favorite. The mix of herbs and seasonings makes this sauce taste and smell amazing!
Salt & Pepper. Simple seasonings that go a long way!
Tomato Sauce. Another must for this red sauce! Feel free to use a lower-sodium tomato sauce, if you prefer.
Chicken Bone Broth or Veggie Broth. Since this pasta dish isn’t naturally super high in protein, I like to use chicken bone broth with 9 grams of protein per serving to help balance the nutritional profile of the dish more. Veggie broth also tastes delicious, so use what you have or what works best for your needs.
Heavy Cream (Optional). Not *strictly* necessary, but I find a little splash of cream at the end helps mimic that classic Spaghettios sauce texture. Thick, creamy, and delicious! (I don’t recommend using lowfat or skim milk here as a substitute.)
Freshly Grated Parmesan. And for a little salty umami, a sprinkle of parmesan is the perfect finish!

What Kind Of Pasta Do You Use For Spaghettios?

The traditional Spaghetti-o pasta shape is known as Anelli or anellini (mini Anelli) pasta. It’s small, round, O-shaped pasta that gives Spaghettios their name.

Gluten-free Anelli or anellini isn’t often carried in grocery stores, but is easy to find online! We buy gluten-free anellini at Vitacost or Amazon. We usually buy Le Veneziane brand, but Garofalo gluten-free Anellini is another good choice, if you can find it!

How To Make Gluten-Free Spaghettios, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making gluten-free spaghettios step by step

Start The Flavor Base. In a large skillet, combine butter, tomato paste, salt, Italian seasoning, garlic powder, onion powder, and black pepper. Whisk over medium heat 1-2 minutes, or until fragrant and mostly combined. (The fat from the butter may not be fully incorporated at this point—don’t worry!)
Build The Sauce. Stir in tomato sauce and 2 ½ cups chicken broth and bring the mixture to a boil.
Cook Pasta. When the pasta sauce is boiling, add anellini pasta and stir constantly for 5-10 minutes over medium heat, or until the pasta is tender and cooked through. If your pasta absorbs the sauce before it’s finished cooking, you can add more broth (or water) ¼ cup at a time, until the pasta is cooked through. (Similarly, if you want a more saucy texture, feel free to add a bit more broth or water to thin it out a bit!)
Finish The Dish. Remove the pan from the heat and stir in heavy cream and parmesan cheese, stirring just until the cheese is melted and the sauce is evenly blended. (Again, if you need a bit more broth or water added, feel free to add it here!)
Serve & Store. Enjoy pasta warm with more parmesan cheese, if desired. Store leftovers in an airtight container in the fridge 2-3 days, and reheat with a small drizzle of water.

Dipping a spoon into a bowl of homemade spaghettios

Make It a Meal! Here’s What To Serve On The Side

Part of what I love about homemade spaghettios is how easy they are to make, so I don’t usually want to complicate the meal with fussy side dishes. However… here are some ideas for what to serve with spaghettios:

Meatballs or Sausage. For some extra protein, I usually serve these spaghettios with a side of meatballs or chicken sausage. Picky eaters will appreciate that their dinner isn’t mixed, but everyone can get some more protein into their meal!
A Simple Side Salad. Our classic house salad recipe is my go-to on a busy night, but feel free to use your favorite bagged salad mix or take things up a notch with arugula salad or caesar salad!
A Green Veggie. Or, you can skip the salad and add a simple green vegetable on the side, like seasoned green beans, the BEST peas, or some air fryer broccoli! Each side dish is a great way to add some extra nutrients to your meal!
Garlic Bread. If you love your carbs with some more carbs (no shame in that game!), this gluten-free garlic bread is always a hit. It’s great for slurping up that extra sauce!
Fresh Fruit. Whatever’s in season! Watermelon or grapes, some apple slices with dip… you name it!

FAQ + Tips And Tricks For The Best Homemade Spaghettios

Is There Such a Thing As Gluten-Free Spaghettios? While Campbells does NOT make gluten-free spaghettios yet, you CAN find gluten-free spaghettio pasta to make your own! For spaghettios, you’re looking for a small pasta shape called anelli or anellini (mini anelli). Regular anelli pasta is NOT gluten-free or safe for celiac disease, so if you’re making gluten-free spaghettios make sure you buy gluten-free pasta!

Try Bone Broth! For extra protein, I like to use bone broth instead of regular chicken broth. It has 7-9 grams of protein per cup vs 1-2

Make It Dairy-Free! You can absolutely make these gluten-free spaghettios dairy-free by using olive oil in place of the butter and omitting the cream and parmesan cheese. If desired, you can garnish with a little vegan parmesan or stir in a small sprinkle of nutritional yeast to get a cheesy flavor, but it’s also delicious without! (For vegan, you’ll also want to use the veggie broth option!)

Try It With Meatballs! If you loved spaghettios with meatballs, you can make mini meatballs using our Gluten-Free Meatballs recipe or simply make mini meatballs out of bulk Italian sausage. Cook the meatballs separately, then add them to the finished spaghettios before serving!

More One Pan Dinners To Try

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Gluten-Free Cajun Chicken Orzo

Egg Roll In a Bowl

Gluten-Free Hamburger Helper

Sheet Pan Chicken Fajitas

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Homemade Gluten-Free Spaghettios recipe. I can’t wait to hear how it goes!

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Gluten-Free Spaghettios

5 from 1 vote

Your childhood favorite, now gluten-free and better than ever! We combine nostalgic gluten-free spaghettio pasta with an easy homemade sauce that you'll LOVE.

Prep Time: 5

Cook Time: 20

Total Time: 25

Print Pin Rate

Servings: Servings

Calories: 338kcal

Ingredients

4 Tablespoons Butter (Or Olive Oil)
2 Tablespoons Tomato Paste
3/4 teaspoon Kosher Salt
3/4 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Black Pepper
1 (15-ounce) Can Tomato Sauce
3 cups Chicken Bone Broth or Vegetable Broth
8 ounces Gluten-Free Anellini Pasta*
2 Tablespoons Heavy Cream
1/3 cup Freshly Grated Parmesan Cheese + More For Serving, If Desired

Instructions

Start The Flavor Base. In a large skillet, combine butter, tomato paste, salt, Italian seasoning, garlic powder, onion powder, and black pepper. Whisk over medium heat 1-2 minutes, or until fragrant and mostly combined. (The fat from the butter may not be fully incorporated at this point—don’t worry!)
Build The Sauce. Stir in tomato sauce and 2 ½ cups chicken broth and bring the mixture to a boil.
Cook Pasta. When the sauce is boiling, add anellini pasta and stir constantly for 5-6 minutes over medium heat, or until the pasta is tender and cooked through. If your pasta absorbs the sauce before it’s finished cooking, you can add more broth (or water) ¼ cup at a time, until the pasta is cooked through. (Similarly, if you want a more saucy texture, feel free to add a bit more broth or water to thin it out a bit!)
Finish The Dish. Remove the pan from the heat and stir in heavy cream and parmesan cheese, stirring just until the cheese is melted and the sauce is evenly blended. (Again, if you need a bit more broth or water added, feel free to add it here. Keep in mind that the pasta will continue to absorb the sauce fairly quickly!)
Serve & Store. Enjoy pasta warm with more parmesan cheese, if desired. Store leftovers in an airtight container in the fridge 2-3 days, and reheat with a small drizzle of water.

Notes

GLUTEN-FREE SPAGHETTIO PASTA. You’re looking for gluten-free anelli or gluten-free anellini pasta. We usually use La Veneziane brand since it’s easiest for us to find, but Garofalo is another good option, if you can find it. I do not recommend substituting other pasta shapes (even shapes like ditalini) in this recipe.
TRY BONE BROTH! For extra protein, I like to use bone broth instead of regular chicken broth. It has 7-9 grams of protein per cup vs 1-2
MAKE IT DAIRY-FREE! You can absolutely make these gluten-free spaghettios dairy-free by using olive oil in place of the butter and omitting the cream and parmesan cheese. If desired, you can garnish with a little vegan parmesan or stir in a small sprinkle of nutritional yeast to get a cheesy flavor, but it’s also delicious without! (For vegan, you’ll also want to use the veggie broth option!)
GET THE TEXTURE JUST RIGHT. People have different preferences about how saucy they want their homemade spaghettios. If your pasta absorbs the sauce before it’s finished cooking, you can add more broth (or water) ¼ cup at a time, until the pasta is cooked.