Name: Homemade Spaghettios with Crunchy Manchego Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1/2 small onion, finely chopped; 1 clove garlic, minced; 1 tablespoon tomato paste; 1 cup tomato sauce; 1/2 teaspoon sugar; 1/4 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/4 cups small pasta rings (anellini or ditalini); 2 cups water or low-sodium vegetable broth; 1/4 cup heavy cream; 1/3 cup grated Manchego cheese; 1/4 cup shredded Manchego cheese (for crisping); Extra grated Manchego cheese (optional for topping)

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If you ever wished you could relive the pure comfort of childhood Spaghettios, but with a seriously grown-up twist, you’re in for a treat with Homemade Spaghettios with Crunchy Manchego. This dish takes the nostalgic, saucy pasta rings we all loved and elevates them with creamy tomato sauce, a touch of smoky paprika, and a generous crown of crisped Manchego cheese. Every bite is the perfect balance of familiar and sophisticated—making it an instant favorite whether you’re cooking for kids, friends, or just yourself on a cozy night in.

Homemade Spaghettios with Crunchy Manchego Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a purpose, coming together to create that iconic Spaghettios vibe with a unique Manchego flair. They’re simple, but each one brings something special to the party—whether it’s creaminess, zing, or that irresistible crunch.

Olive oil (1 tablespoon): Adds richness and helps soften the onions for a flavorful base.
Unsalted butter (2 tablespoons): Gives a velvety mouthfeel and rounds out the sauce.
Finely chopped onion (1/2 small): Provides subtle sweetness and depth.
Minced garlic (1 clove): Brings a gentle aromatic kick—don’t skip it!
Tomato paste (1 tablespoon): Intensifies the tomato flavor for that classic Spaghettios tang.
Tomato sauce (1 cup): Forms the saucy backbone of the dish, making every pasta ring shine.
Sugar (1/2 teaspoon): Balances acidity and brings out the natural sweetness of the tomatoes.
Paprika (1/4 teaspoon): Adds a subtle smokiness and a gorgeous warm color.
Salt (1/2 teaspoon): Essential for seasoning and bringing all the flavors together.
Black pepper (1/4 teaspoon): Gives a gentle bite and complexity.
Small pasta rings (1 1/4 cups anellini or ditalini): These are the heart of Spaghettios—perfect for soaking up the sauce.
Water or low-sodium vegetable broth (2 cups): Helps cook the pasta and melds all the flavors.
Heavy cream (1/4 cup): Lends a lovely silkiness and balances the acidity.
Grated Manchego cheese (1/3 cup, plus extra for topping): Delivers nuttiness and a savory punch throughout the sauce.
Shredded Manchego cheese (1/4 cup, for crisping): Turns into those addictive golden cheese crisps for topping.

How to Make Homemade Spaghettios with Crunchy Manchego

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter in a medium saucepan over medium heat. Once the butter is melted and the mixture is shimmering, add the finely chopped onion and let it cook for 3 to 4 minutes until it’s soft and translucent. Stir in the minced garlic and let it sizzle for just 30 seconds—enough to release its aroma but not so long that it browns.

Step 2: Build the Tomato Base

Now, add the tomato paste to your onions and garlic, stirring it around for about a minute. This quick step caramelizes the paste and brings out its deep, concentrated flavors. Pour in the tomato sauce, then sprinkle in the sugar, paprika, salt, and pepper. Stir everything together and bring it all to a gentle simmer so the flavors can meld.

Step 3: Simmer with Pasta

Stir in the pasta rings (anellini or ditalini) and pour in your water or vegetable broth. Give everything a good stir, then reduce the heat to medium-low. Simmer uncovered for about 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened into a dreamy, creamy consistency.

Step 4: Add Cream and Manchego

With the pasta cooked and the sauce thick, it’s time for the creamy magic. Stir in the heavy cream and the grated Manchego cheese. Keep stirring until the cheese is completely melted and the sauce is luscious and smooth. This is the moment when Homemade Spaghettios with Crunchy Manchego really comes together!

Step 5: Crisp the Manchego

While your Spaghettios are finishing up, grab a nonstick skillet and heat it over medium. Sprinkle the shredded Manchego cheese into small rounds right onto the skillet. Let them cook for 2 to 3 minutes per side until they’re golden, bubbly, and crisp. Transfer the finished crisps to a paper towel to cool and set—they’ll get even crunchier as they cool.

Step 6: Serve and Enjoy

Spoon the warm Spaghettios into bowls and top each serving with a couple of those irresistible crunchy Manchego rounds, plus a sprinkle of extra grated Manchego if you’re feeling indulgent. Every bite is saucy, cheesy, and just a little bit crunchy—the best of all worlds!

How to Serve Homemade Spaghettios with Crunchy Manchego

Garnishes

A finishing flourish makes all the difference! Besides those golden Manchego crisps, try a dusting of fresh cracked black pepper, a pinch of chopped parsley for color, or even a swirl of extra cream for extra richness. These little touches make Homemade Spaghettios with Crunchy Manchego feel truly special.

Side Dishes

This dish is hearty on its own, but it pairs beautifully with a crisp green salad (think arugula with lemon vinaigrette) or some simply roasted vegetables. For a playful twist, serve with garlic bread or crunchy breadsticks to soak up every last bit of that creamy tomato sauce.

Creative Ways to Present

For a fun dinner party or family night, serve Homemade Spaghettios with Crunchy Manchego in mini ramekins or mugs, topped with a Manchego crisp and a mini spoon. Or, for a more elegant approach, layer the pasta in a shallow bowl, stack the cheese crisps artfully on top, and finish with a drizzle of good olive oil. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the Spaghettios to an airtight container and refrigerate. The sauce will thicken a bit as it chills, but the flavors actually deepen overnight, making this a tasty next-day lunch. Store the crunchy Manchego crisps separately in a sealed bag at room temperature so they stay crisp.

Freezing

Homemade Spaghettios with Crunchy Manchego can be frozen for up to two months. Let the pasta cool completely, then portion it into freezer-safe containers. For best results, freeze the cheese crisps separately (or make a fresh batch when reheating). Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the Spaghettios in a saucepan over low heat, stirring in a splash of water or milk to loosen the sauce if needed. Microwave reheating works too—just cover loosely and stir halfway through. Top with your reserved Manchego crisps just before serving for that signature crunch.

FAQs

Can I use a different cheese if I don’t have Manchego?

Absolutely! Parmesan or aged cheddar work nicely if you want a similar flavor and crispy topping. Each cheese brings its own character, but the creamy, nutty magic of Manchego is hard to beat for this dish.

What type Main Course

If small pasta rings aren’t available, ditalini is a great substitute. You could also try small elbows or even broken spaghetti for a fun twist—just adjust the cooking time as needed.

Is there a way to make Homemade Spaghettios with Crunchy Manchego gluten-free?

Yes! Simply use your favorite gluten-free pasta rings or small shapes. The sauce and crunchy Manchego elements are naturally gluten-free, so you’re all set with a simple swap.

Can I add protein to make it a complete meal?

Certainly! Stir in cooked ground beef, turkey, or white beans at the end for a heartier version. Leftover rotisserie chicken or sautéed mushrooms are also delicious additions.

How spicy is this dish?

Homemade Spaghettios with Crunchy Manchego has a gentle warmth from paprika and black pepper, but it’s not spicy. If you like a kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Final Thoughts

Whether you’re chasing nostalgia or introducing a new favorite to your dinner routine, Homemade Spaghettios with Crunchy Manchego is the ultimate comfort food makeover. Give it a try—you’ll be amazed at how something so simple can taste this fantastic. Grab your spoon and get ready for a bowlful of pure happiness!

Homemade Spaghettios with Crunchy Manchego Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Homemade Spaghettios with Crunchy Manchego is a delightful, creamy tomato pasta dish featuring small pasta rings simmered in a rich, cheesy tomato sauce and topped with crispy melted Manchego cheese rounds. Perfect for a comforting main course, this recipe combines American and Spanish fusion flavors in a quick, stovetop meal suitable for vegetarians.

Ingredients

Scale

Sauce and Pasta

1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 small onion, finely chopped
1 clove garlic, minced
1 tablespoon tomato paste
1 cup tomato sauce
1/2 teaspoon sugar
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cups small pasta rings (anellini or ditalini)
2 cups water or low-sodium vegetable broth
1/4 cup heavy cream
1/3 cup grated Manchego cheese

Topping

1/4 cup shredded Manchego cheese (for crisping)
Extra grated Manchego cheese (optional for topping)

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Instructions

Prepare the base: Heat the olive oil and butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent to build the foundation flavor.
Add garlic and tomato paste: Stir in the minced garlic and cook for another 30 seconds until fragrant. Then add the tomato paste and cook for 1 minute to deepen the sauce’s flavor.
Simmer the tomato sauce: Pour in the tomato sauce, sugar, paprika, salt, and black pepper. Stir well and bring to a gentle simmer to blend the flavors.
Cook the pasta: Add the small pasta rings and water or vegetable broth to the saucepan. Reduce the heat to medium-low and let it simmer uncovered for about 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened nicely.
Finish sauce and cheese: Stir in the heavy cream and the grated Manchego cheese until melted and the sauce is smooth and creamy.
Make crunchy Manchego topping: Meanwhile, heat a nonstick skillet over medium heat. Spoon the shredded Manchego cheese into small rounds and cook for 2–3 minutes per side until golden and crisp. Remove carefully and set them on a paper towel to cool.
Serve: Plate the creamy Spaghettios warm, topping each serving with the crispy Manchego rounds and extra grated Manchego cheese, if desired, for a delightful crunch and cheesy finish.