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Pasta-O’s with Roasted Red Pepper and Tomato Sauce

  • 10 min
    Prep Time
  • 35 min
    Total Time
  • 6 people
  • 450 per 1 serving


  • 1 carton (32 ounces) Pacific Foods™ Organic Creamy Roasted Red Pepper & Tomato Soup
  • 1 tablespoon olive oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 8 ounces tomato paste
  • 1 teaspoon dried oregano leaves
  • 1 pound dried small orecchiette pasta, orecchiette or macaroni
  • 1 pound cooked Italian beef meatballs
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese


  • Add olive oil to a medium saucepan over medium heat. Stir in white onion and garlic. Saute for 5-7 minutes, or until fragrant. Pour roasted red pepper and tomato soup into saucepan. Stir in tomato paste and dried oregano until well combined. Bring mixture to a gentle boil, reduce heat, and let simmer and cook for 20 minutes. While sauce cooks, prepare pasta according to package directions. Drain pasta and add to a large bowl. Stir in sauce and meatballs until well combined. You may not need to use all of the sauce. Garnish pasta with fresh basil and parmesan cheese. Enjoy!

Calories 450
Total Fat 19 g
Sat. Fat 6.8 g
Trans Fat 0 g
Cholesterol 46 mg
Sodium 1040 mg
Total Carb 49 g
Dietary Fiber 5 g
Sugar 16 g
Protein 22 g
Vitamin D 0 %DV
Calcium 15 %DV
Iron 23 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.