Homemade Spaghettios with Crunchy Manchego

Introduction

There’s something magical about revisiting childhood classics—but with a grown-up twist. Enter homemade Spaghettios: the comforting, saucy pasta rings we all adored as kids, but elevated with rich tomato flavors, fresh herbs, and a crunchy Manchego topping that takes this dish to gourmet levels.

The first time I tried recreating Spaghettios at home, I wanted to capture that nostalgic flavor but with cleaner, fresher ingredients. My husband (who was a Spaghettios aficionado as a kid) gave it two enthusiastic thumbs up. Now, it’s a staple in our house for cozy weeknights or when we’re craving something fun and delicious.

What makes this recipe extra special is the Manchego topping. The way the cheese crisps up in the oven, adding a salty, nutty crunch to each bite, is chef’s kiss. If you’ve never tried pairing creamy tomato pasta with a cheesy topping, this is your sign to dive in.

Why You’ll Love This Recipe

This dish strikes the perfect balance between nostalgic and sophisticated. Here’s why it’s a must-try:

• Quick and easy: Ready in under an hour, with just a few simple steps.
• Crowd-pleaser: Kids will love the pasta rings, and adults will swoon over the Manchego.
• Rich and creamy: The tomato sauce is velvety, and the Manchego adds a crispy, cheesy element that’s irresistible.
• Customizable: Make it your own by adding vegetables, proteins, or spice for an extra kick.

Preparation Time and Servings

• Total Time: 45 minutes
• Servings: 4-6

Ingredients

Spaghettios:

• 2 cups anelletti pasta (tiny pasta rings; substitute ditalini if unavailable)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) crushed tomatoes
• 1 cup chicken or vegetable broth
• 2 tbsp tomato paste
• 1 tbsp honey (balances acidity)
• 1 tsp smoked paprika
• 1 tsp dried basil
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ cup heavy cream (or coconut cream for a dairy-free option)
• ½ cup freshly grated Parmesan cheese

Crunchy Manchego Topping:

• 1 cup Manchego cheese, grated
• ½ cup panko breadcrumbs
• 1 tbsp olive oil
• ½ tsp smoked paprika

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the anelletti pasta and cook until al dente according to the package instructions.
2. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.

Tip: Anelletti can be tricky to find, but ditalini or mini elbows work just as well if you’re in a pinch!

Step 2: Make the Sauce

1. In a large skillet or saucepan, heat 2 tbsp olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the tomato sauce, crushed tomatoes, chicken broth, and tomato paste. Stir to combine.
4. Add the honey, smoked paprika, dried basil, salt, and pepper. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.

Pro Tip: If you want a smoother sauce, blend the mixture with an immersion blender before simmering.

5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let the sauce simmer for another 2-3 minutes until creamy and velvety.

Step 3: Combine Pasta and Sauce

1. Add the cooked pasta to the sauce, stirring gently to coat every ring with that luscious tomato goodness.
2. Taste and adjust the seasoning if needed.

Step 4: Prepare the Manchego Topping

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the grated Manchego cheese, panko breadcrumbs, smoked paprika, and olive oil. Toss until evenly combined.

Note: Manchego has a distinct nutty flavor, but if unavailable, you can substitute with aged Parmesan or Pecorino Romano.

Step 5: Assemble and Bake

1. Transfer the saucy pasta to an oven-safe dish, spreading it out evenly.
2. Sprinkle the Manchego topping generously over the pasta.
3. Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crispy.

Optional Step: Broil for 1-2 minutes for an extra-crispy topping, but keep a close eye to avoid burning!

How to Serve

Here are some serving ideas to make your Homemade Spaghettios shine:

• Family-style dinner: Serve with a simple green salad or roasted vegetables on the side.
• Kid-approved lunch: Pair with garlic bread or soft rolls for a fun, comforting meal.
• Weeknight indulgence: Enjoy on its own with a glass of sparkling water infused with fresh lemon slices.

Additional Tips

1. Use high-quality tomatoes: Opt for San Marzano tomatoes for the richest flavor.
2. Customize the cheese: Experiment with Gruyère or cheddar for a different flavor profile.
3. Add veggies: Stir in peas, spinach, or finely diced carrots for extra nutrition.
4. Go spicy: Sprinkle in red pepper flakes if you like a little heat.
5. Prep ahead: Make the sauce in advance and store it in the fridge for up to 3 days.

Recipe Variations

• Vegetarian: Use vegetable broth and swap Parmesan for a plant-based alternative.
• Protein-packed: Add shredded chicken, turkey meatballs, or sautéed ground beef.
• Gluten-free: Replace the pasta with gluten-free options, and use almond flour in the topping.
• Vegan: Use coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan.

Storage and Reheating

Storage:

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freezing:

• For longer storage, freeze in individual portions. Allow the dish to cool completely before transferring to freezer-safe containers.

Reheating:

• Reheat in the oven at 350°F (175°C) until heated through, or microwave in 1-minute increments, stirring in between.

Tip: If reheating from frozen, let it thaw in the fridge overnight for best results.

Special Equipment

• Large skillet or saucepan: For making the sauce.
• Oven-safe baking dish: To achieve the perfect crunchy topping.
• Microplane grater: For finely shredding Manchego and Parmesan cheese.

FAQ

1. Can I use a different pasta shape?

Absolutely! If you can’t find anelletti, ditalini, mini shells, or elbow macaroni are fantastic substitutes. The key is using a small pasta shape that holds the sauce well.

2. What if I don’t have Manchego cheese?

Manchego has a unique nutty flavor, but you can easily replace it with Parmesan, Pecorino Romano, or even aged cheddar.

3. Can I make this gluten-free?

Yes! Substitute the pasta with your favorite gluten-free option, and use gluten-free breadcrumbs in the topping.

4. Is this recipe kid-friendly?

Absolutely! Kids love the pasta rings and creamy tomato sauce. You can even skip the Manchego topping for picky eaters or use a cheese they prefer.

5. Can I add meat to this recipe?

Definitely! Cooked and crumbled sausage, mini meatballs, shredded chicken, or even ground beef would be excellent additions. Stir them into the sauce for a protein boost.

6. Can I make this recipe vegetarian?

Yes, just use vegetable broth instead of chicken broth. For the cheese, ensure it’s vegetarian-friendly (some cheeses contain animal rennet).

7. How can I make the dish spicier?

For a bit of heat, add red pepper flakes, a pinch of cayenne, or a drizzle of hot sauce to the sauce.

8. How long will leftovers last?

Stored in an airtight container in the fridge, leftovers will last up to 3 days. For freezing, portion the dish into freezer-safe containers and store for up to 3 months.

9. How do I keep the topping crispy when reheating?

Reheat the dish in the oven at 350°F (175°C) for the best results. Cover the dish with foil for the first 10 minutes to heat through, then uncover to crisp up the topping.

10. Can I prepare this ahead of time?

Yes! Prepare the sauce and pasta separately, then assemble with the Manchego topping just before baking. This is perfect for meal prep or a busy weeknight.

11. Is it possible to make the topping without breadcrumbs?

Of course! You can replace breadcrumbs with crushed crackers, finely chopped nuts, or leave them out entirely and use just the grated cheese for a crunchy top.

12. Can I use canned Spaghettios instead of making the sauce?

While the homemade sauce elevates this dish, you can absolutely use canned Spaghettios for convenience and just add the crunchy Manchego topping for that extra flair.

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Conclusion

There you have it—Homemade Spaghettios with Crunchy Manchego, a nostalgic dish elevated to gourmet status! This recipe combines the simplicity and comfort of childhood favorites with the sophisticated flavors of creamy tomato sauce and crispy Manchego topping. It’s the perfect meal for busy weeknights, family dinners, or whenever you’re craving a warm bowl of pure joy.

Whether you’re cooking for picky kids, impressing guests, or indulging in a solo comfort-food moment, this recipe delivers on all fronts. The creamy tomato sauce hugs every little pasta ring, and the golden, crunchy Manchego topping adds a touch of indulgence. Plus, with its flexibility—whether gluten-free, vegetarian, or spiced up with a kick—you can make it exactly how you like it.

We hope you’ll love this recipe as much as we do! If you try it out, we’d love to hear your thoughts. Leave a comment below or tag us on social media with your beautiful creations. Seeing your homemade Spaghettios brings us so much joy!

So, grab your favorite bowl and a spoon, and let this cozy dish transport you to a world of comfort and deliciousness. Happy cooking!