SpaghettiOs and Pizookies

How do you get your kids to eat “gourmet” meatballs smothered with prosciutto rich tomato sauce;  by recreating an old time favorite, Chef Boyardee SpaghettiOs.


I had originally made this dish a couple years ago, but never wrote down the recipe.  I have received a few emails asking for it so I decided it was time to make it for the MEM Big Special Weekend.   I use the meatball recipe also for hamburgers and Max tells me it is the best hamburger he as ever eaten (and he is a picky boy).  Your kids will love the circle pasta and the tiny meatballs.  Sure to be a hit with even your pickiest eater!


For dessert we made Pizookie.  I had never heard of a Pizookie until I read a post over at Diane & Todd’s site, White on Rice Couple.  As soon as I saw it, I knew I had to make it for the kids.  All day I told them about the surprise dessert the Pizookie, we liked saying it, we would be having, never letting on what it was.  They were so happy when I handed each of them a big deep dish, warm, gooey, chocolate chip cookie with vanilla bean ice cream.  The only compliant was, that they wanted it served with chocolate next time and maybe a little chocolate sauce, too!

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Recipe:  SpaghettiOs


1/8 lb prosciutto

1/2 yellow onion

2 cloves garlic

2 tablespoons olive oil

2 14 oz cans tomato sauce + 1 can water or red wine

1/2 teaspoon red pepper flakes

1/4 cup basil, roughly chopped

kosher salt, to taste

black pepper, to taste

1 lb. anelleth pasta, found at trader joes

parmesan cheese for serving

Heat olive oil in a deep saucepan.  Process prosciutto, garlic and onion in a food processor until finely minced.  Slowly cook in olive oil until caramelized, about 15 minutes.  Add the tomato sauce and water.  Stir in red pepper flakes and season with salt and pepper.  Lower heat and simmer for about an hour.  The longer you cook the more intense the flavor.  Before serving stir in basil.

Recipe:  Meatballs

1 lb ground beef, we prefer grass-fed

1/4 lb ground pork

1/4 lb ground veal, we prefer grass-fed

1/4 yellow onion, finely minced, I use a food processor

1/2 cup breadcrumbs

1 egg

kosher salt

fresh cracked black pepper

Mix everything together with hands.  Form into tiny meatballs.  If you have kids, they will love doing this.  Line a baking sheet with parchment paper and lay the meatballs on it.  Bake at 425 for about 15 – 30 minutes, turning occasionally, until they are cooked to your liking.  Before serving gently toss with the sauce.

While meatballs are cooking, cook pasta according to directions.

To serve:  Drain pasta well.  Toss with sauce and meatballs.  Sprinkle with Parmesan cheese.  Serve.  Eat.

Recipe:  Pizookie

Chocolate Chip Cookie Dough

Vanilla Bean Ice Cream

We used the tradition Toll House Chocolate Chip cookie recipe.  You can use your favorite one.

Heat oven to 350.  Lightly butter 4″ ramekins.  Fill 1/2″ deep with raw cookie dough.  Place ramekins on a baking sheet and place on the middle rack of oven.  Bake for about 10 – 15 minutes, or until the top starts to turn golden.  Remember to keep them slightly undercooked.

Remove from oven and let sit for about 5 minutes as to not burn little fingers.  Then place in a cloth napkin.  Top with a scoop of ice cream.  Serve.  Eat.  Enjoy the smiles on their little faces!


  1. One word: YUM

  2. I love the SpaghettiOs and Pizookies! I am going to send this post to my niece for her 3 girls. I’m pretty sure they will love it.

  3. I love this one–the spaghettios look fantastic! And the pizookies? What a great idea! My kids would love all of it.

  4. OMG my HUSBAND would be in HEAVEN if I made this for him. Where’s the veg? Guess tomato, onion, basil…we’re covered! ;-)

  5. My brother gave my mom cast-iron pazookie pans for Christmas (they make them locally in my home area); I’ll have to dig one up for you next time I’m home!

  6. There are special pans – will have to check that out!

  7. Sneh | Gel's Kitchen says:

    Ok, I want a pizookie!!! This is so brilliant :-) Thnx for sharing!

  8. Elaine - The Gourmet Girl says:

    Just the name alone, Pizookie, will get a child to try it. Kick up to gourmet level with sugar cookie dough and red bean ice cream…YUMMY. I’ll have to make it both ways for the grown up kids in our house. ME and Lou.
    Thanks for sharing.

  9. Kristin says:

    What a cute idea! Those are some lucky kids.

  10. This big kid wants your version of spaghettios AND pizookies! (What a cool word pizookie is)

  11. Do you use tomato sauce or tomato puree? Your photo has pieces of tomato showing.

  12. oh I remember the pizookie from White on Rice! I he snickerdoodles with caramel apples are still etched in my head. I like the combination of choc chip cookie and vanilla ice cream. It’d be great to add some choc sauce on the top!


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    […] the blog ChezUs has posted a “gourmet” homemade version of the retro classic, Chef Boyardee SpaghettiOs, and I don’t know about you, but I can’t look at a picture of SpaghettiOs without […]

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