Vintage Chef Boy-Ar-Dee spaghetti, meatball, ravioli & sauces from the ’60s

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Chef Boy-Ar-Dee spaghetti and meatball dinners from the 1960s

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Chef Boy-Ar-Dee said that their canned (and otherwise packaged) food was all you needed to make an Italian-like meal — including spaghetti, meatballs, ravioli, and tomato sauce. Look at some of these retro dinners here!

All the fixings for a homemade spaghetti and meatball dinner

Only Chef Boy-Ar-Dee has all you need to make a meal the way you like it.

You get complete sauce with the Chef’s touch in it. Made from the finest ingredients, according to an old Italian recipe, carefully blended and slowly simmered. You get eight meaty meat balls. Big. Plump. Beefy.

And spaghetti, eight full ounces to cook to taste. Spaghetti to make tender or firm — as you like it. And top off everything with the nippy Italian cheese that’s aged just right. All for only pennies a serving.

Try Chef Boy-Ar-Dee Spaghetti Dinners with Meat or Mushroom Sauce — a complete spaghetti and meat ball dinner: Sauce all made – 8 meat balls – Quick-cooking spaghetti – Lots of grated cheese

Chef Boy-Ar-Dee spaghetti and meatball dinner (1961)


Vintage Chef Boy-Ar-Dee has meatier meat balls

Firmer. Beefier. Bigger meat balls. Sauce with the Chef’s touch in it. Lots of tender spaghetti. Full of fun. Full of the good things you put into your cooking. Fills ’em up for about 15 cents a serving. CHEF BOY-AR-DEE Spaghetti and Meatballs

A meal in a minute with the Chef’s touch in it.

Chef Boy-Ar-Dee spaghetti and meatballs


Meatballs in brown gravy: A meaty main dish in a minute (1961)

Ten plump, tender meatballs of pure beef. All the good juices are sealed in by skillful braising. Swiming in delicious brown gravy. Cooked like you would cook them. Noodles, rice, or potatoes become delicious main dishes.

Treat yourself to Chef Boy-Ar-Dee Meat Balls in Brown Gravy tonight. A meal in a minute with the Chef’s touch in it.

Meatballs in brown gravy A meaty main dish in a minute (1961)

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The spaghetti dinner so complete, it puts Italy on your table

Everything’s included in Chef Boy-Ar-Dee Spaghetti Dinners… especially that true Italian flavor… Because it follows an old Italian recipe that simmers juicy beef, tomatoes and spices. So, it’s ready as fast as the quick-cooking spaghetti. Open the nippy cheese and dinner is served.

Try all three of these Chef Boy-Ar-Dee Spaghetti Dinners: with Meat Sauce or Mushroom Sauce or Sauce with Meat Balls.

Chef Boy-Ar-Dee Spaghetti Dinners


Chef Boy-Ar-Dee Spaghetti Dinner with Mushroom Sauce

Everything for a fresh-cooked Italian meal. You get authentic sauce all made, ready to heat, thin spaghetti, tangy cheese for a hearty, homemade dinner.

Chef Boy-Ar-Dee Spaghetti Dinner with Mushroom Sauce


Chef Boy-Ar-Dee Spaghetti Sauce with Mushrooms

Flavor-peak tomatoes and spices and mushrooms simmered to perfection give a true Italian taste. Also try the Marinara Sauce on cheese, egg and fish dishes.

Retro 1960s Chef Boy-Ar-Dee spaghetti sauce with mushrooms

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La Robusta Rotini: The Hearty Rotini.

Little spirals of macaroni with Chef Boy-Ar-Dee Marina, Spaghetti Sauce and shrimp on top.

This is Italian “mariner’s sauce” with luscious pieces of tomato in a savory seasoning that makes it the perfect partner for seafood. And Chef Boy-Ar-Dee’s special blend of spices, onions and plum tomatoes gives our Marinara a little extra zip.

To make hearty rotini. Cook 1 lb. rotini according to package directions. Saute 3 tbsp. each of chopped onion and green pepper. Add 1 can of ready- to eat Chef Boy-Ar-Dee Marinara Spaghetti Sauce. Cook gently 5 minutes.

Add 2 cups cooked or canned deveined shrimp, and continue heating 2 minutes. Pour over 4 servings of macaroni, and see how “robusta” rotini can be.

Vintage marinara spaghetti sauce - Boy-Ar-Dee - La Robusta Rotini


Vintage Chef Boy-Ar-Dee cheese ravioli in cans

Tender macaroni pies bulge with nourishing cheese and are simmered in a zesty tomato sauce. Also try tempting Chef Boy-Ar-Dee Spaghetti in Tomato Sauce.

Vintage Chef Boy-Ar-Dee Cheese Ravioli - 1960s

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Old-fashioned Chef Boy-Ar-Dee beef ravioli in cans

Chef Boy-Ar-Dee Ravioli (Bite-size Beef Pies): More body-building protein than most lunchtime soups or sandwiches.

There’s tasty beef in those little pies. And because they’re bulging with beef, they have more protein than a plain old peanut butter sandwich or a boiled ham sandwich. Even more than 4 bowls of beef noodle soup.

But don’t tell kids that. They gobble up Chef Boy-Ar-Dee Ravioli because it’s deliciously different. From now on, you don’t have to give kids a reason for eating. Just a reason for eating slowly.

Old-fashioned Chef Boy-Ar-Dee beef ravioli cans

Even babies love Chef Boyardee canned ravioli


How to make a ravioli casserole in bell pepper halves (1960s)

Ravioli Casserole makes it easy to dine Italian style. When an Italian cook treats her family to ravioli, it’s an occasion. But you can have it any day, in no time.

Chef Boy-Ar-Dee makes these bite-size macaroni pies bursting with browned beef, true Italian seasonings, and sunny tomato sauce. Heat them for your main dish, side dish or appetizer. Or try this easy-bake dinner.

Beef ravioli stuffed peppers

2 large green peppers
1 (15-1/2-oz.) can Chef Boy-Ar-Dee Beef Ravioli
1/4 cup grated Parmesan cheese

Start oven 375 F Cut peppers in half lengthwise. Remove membrane and seeds. Cook in boiling salted water 5 minutes. Drain. Fill with Beef Ravioli, top with cheese. Put in shallow baking dish. Cover. Bake 30 min.

How to make a ravioli casserole in bell pepper halves (1960s)

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