I’d make them with broth or with creamy ricotta a bit on the brothy/watery side. If you want pastasciutta without broth nor watery then I’d suggest making it with cream and salmon or with tomato sauce and minced sausage.
Soup pastas – veg, potatoes, stock. Could add some shredded chicken
Rezmir
Use in soups.
madsxx17
Spaghettios!
chigurh_callit
Use some pumpkin puree, brown butter with sage in there, parmesan and a nice gouda
ivankatrumpsarmpits
My toddler loves these. I make cheese sauce and bake in the oven with some cauliflower “hidden” in the cheese.
Or with classic tomato sauce and baked with cheese on top.
Buckstabuuuuu
These are basically only used for anelletti al forno in Sicily
lauriebugggo
Gonna tell my kids these are Cheerios
durmda
This is a stronger pasta shape to use as an Al Forno recipe of some type. My grandma from Sicily would make this in a Ragu style sauce with peas and on occasion, sliced hard boiled eggs. She would say her Mom would make it this way when she was a child but didn’t always like the eggs in it. I make it with a Bolognese sauce, and a bechamel sauce and on a Sunday dinner, I also make aranchini with the extra Bolognese and peas.
thefoodtasterspgh
gotta make spaghetti-os with those!! ⭕️⭕️⭕️
simplyelegant87
Minestrone.
mazekeen19
The only thing you do with these is make ✨Spaghetti-os✨
25 Comments
I make a sweeter marinara and tiny meatballs for homemade spaghettio vibes
do a really creamy vodka or bolognese
Elevated spaghetti o’s
Personally I like:
Water, Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup. Contains Less Than 2% Of: Salt, Enzyme Modified Cheddar Cheese (Cheddar Cheese [Cultured Milk, Salt, Enzymes, Calcium Chloride], Water, Disodium Phosphate, Enzymes), Vegetable Oil (Corn, Canola, And/Or Soybean), Enzyme Modified Butter, Beta Carotene For Color, Citric Acid, Paprika Extract, Skim Milk, Natural Flavoring.
Spaghetti o,s
I’d use it in soups. Minestrone, pastina, tomato.
Joe Pesci
I’d make them with broth or with creamy ricotta a bit on the brothy/watery side.
If you want pastasciutta without broth nor watery then I’d suggest making it with cream and salmon or with tomato sauce and minced sausage.
Tomto saus 🤤🤤
https://www.ricettedalmondo.it/anelletti-al-forno.html
Absolutely a soup pasta
Spaghetti Hoops!
Soup pastas – veg, potatoes, stock. Could add some shredded chicken
Use in soups.
Spaghettios!
Use some pumpkin puree, brown butter with sage in there, parmesan and a nice gouda
My toddler loves these. I make cheese sauce and bake in the oven with some cauliflower “hidden” in the cheese.
Or with classic tomato sauce and baked with cheese on top.
These are basically only used for anelletti al forno in Sicily
Gonna tell my kids these are Cheerios
This is a stronger pasta shape to use as an Al Forno recipe of some type. My grandma from Sicily would make this in a Ragu style sauce with peas and on occasion, sliced hard boiled eggs. She would say her Mom would make it this way when she was a child but didn’t always like the eggs in it. I make it with a Bolognese sauce, and a bechamel sauce and on a Sunday dinner, I also make aranchini with the extra Bolognese and peas.
gotta make spaghetti-os with those!! ⭕️⭕️⭕️
Minestrone.
The only thing you do with these is make ✨Spaghetti-os✨
Italian sausage, mushrooms and cream
This [Food 52](https://food52.com/recipes/90334-french-onion-pasta-os?preview=true) recipe is really good; I do a little more crème fraise and pepper.