It’s a copycat recipe night, and let me tell you—I am here for it! We’re diving into some serious throwback vibes with homemade SpaghettiOs and Pizza Hut cheese sticks. Yes, you read that right! If you’re like me (a true 90s kid at heart), nothing quite hits the spot like these childhood classics. Growing up, SpaghettiO’s were basically a pantry staple. I’d heat up a can, plop down in front of the TV, and dive into a bowl with Boy Meets World on! ☺️
Oh... also... We’re adding some ooey-gooey, cheesy Pizza Hut Cheese Sticks to the mix. Because, honestly, what’s more 90s iconic than that?!
Let’s talk about these Homemade SpaghettiOs for a second. They’re not just delicious, they’re so simple! Just a few pantry ingredients, and it’s ready in under 15 minutes. I skipped the mini meatballs this time, but word on the street is Target sells them in a bag—note to self for next time because they’re the perfect little addition. Now, if you love Pizza Hut’s cheese sticks like I do (I may or may not dream about those buttery, garlic-y breadsticks), you’re going to love this recipe. They’re soft, cheesy, and everything you remember, right from your own oven.
So, whether you’re whipping these up for a cozy family night or indulging in a bit of nostalgia, this dinner combo is the ultimate throwback!
Pizza Hut Cheese Sticks Recipe:
For the Dough:
1 ½ tablespoons granulated sugar
¼ teaspoon kosher salt
1 teaspoon instant dry yeast
1 ¾ cup all-purpose flour
½ cup warm water (around 115-120°F)
1 egg yolk, room temp
2 tablespoons unsalted butter warmed but not hot, thinly sliced (I microwave it for a few seconds)
For Assembly:
1/2 cup unsalted butter, melted, OR Veg Oil
6-8 ounces shredded freshly mozzarella
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
In a large bowl, add your flour, sugar, salt, and yeast. In a second bowl warm the water, then add the room-temperature egg yolk and butter. Stir, butter should be mostly melted at this point.
Combine wet and dry ingredients. Stir it all together until just combined. I use the end of a wooden spoon.
Grease the dish with some oil. Dump the dough into a glass baking dish (I used an 8x8 square one). Shape and push dough (slightly kneading if needed) into the dish to form a square. Cover with plastic wrap or clean tea towel.
Let rise in a warm spot for 15-30 minutes.
Preheat oven to 350F. Remove the plastic wrap from the baking dish. Drizzle the remaining melted butter or oil over the top, using a brush to spread it evenly across the dough until fully coated.
Add freshly shredded mozzarella, seasonings, and parmesan.
Bake for 28-31 minutes, or until the edges around the baking dish are a deep golden brown and the cheese on top is bubbly and nicely browned. Remove the pan from the oven and let it cool for about 10 minutes.
Then, lift the breadsticks out of the pan and slice them into even pieces. Serve warm with marinara sauce for dipping.
SpaghettiOs Recipe:
6 oz can tomato paste (about ¾ cup)
2 teaspoons dried oregano
2 teaspoons coarse kosher salt, more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1/2 tablespoon sherry
2 cups frozen mini beef meatballs (Optional!)
6 water
2 tablespoons beef bouillon
½ cup grated Parmesan cheese (optional)
16 ounces dried Annelini pasta
In a large nonstick pot, melt the butter over medium heat. Stir in the tomato paste, pizza seasoning, salt, garlic powder, and onion powder, cooking until the tomato paste deepens in color—about 5 minutes, stirring frequently.
Add the brown sugar, meatballs (if using), and 6 cups of water to the pot. Raise the heat to medium-high, bringing everything to a boil.
Once it’s boiling, add the pasta and cook it according to the package directions until just al dente, stirring often. If the sauce seems too thick, pour in a little more water as needed.
When the pasta is tender, turn off the heat and stir in the Parmesan cheese. Give it a taste and adjust the seasoning with extra broth or salt if necessary.
Scoop into bowls and serve right away!