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Just 8 ingredients and a half hour of cooking time, and you’ll be enjoying a nice big bowl of homemade Dairy Free SpaghettiO’s, minus the milk.
I LOVED SpaghettiO’s when I was a kid. Even as an adult, I often walk by them in the grocery aisle and contemplate tossing a can or two in my cart. Then I read the label. Not only do those yummy little O’s contain milk that my toddler can’t eat, but there are also a few ingredients that I can’t even identify. No thanks.
This is a quick recipe that little ones love, and it takes only minutes to prepare. I serve this with a generous side of salad or steamed vegetables, and leftovers will keep for a few days if stored covered in the refrigerator. It’s a great make ahead option for school lunches, just heat some up in the morning and pack in your favorite insulated container (I love this one).
If you’d like to make these using gluten free pasta, you can look for a wheat free ring pasta or ditalini at your local market. Amazon also has this corn based ring pasta that works great in this recipe.
Dairy Free Spaghettio’s
- Stir all of your ingredients together in a medium saucepan, except for the pasta and water.
- Bring the tomato mixture to a boil and stir in the pasta. Turn the heat down and cook the pasta as it simmers, stirring often to keep the pasta from sticking to the bottom of the pan.
- Continue to cook and stir the mixture until the pasta is tender. The time will vary depending on the size and shape of the pasta but will likely be much longer than indicated on the pasta’s package.
- Add a splash of water at a time, as necessary, to keep the sauce from becoming too dry. I probably added about 1 cup of water by the time I was finished.
- Adjust seasoning to taste – including a bit of sugar, if you prefer your sauce on the sweeter side.