Creative Ways to Use Pasta Sauce Beyond Pasta
You know those inexpensive jars of pasta sauce? They’re lifesavers for whipping up quick spaghetti dinners, but these sauces have a lot more to offer than just a date with noodles. Let’s explore some genius ways to use pasta sauce that think outside the pasta box.
Be Ingredient-Savvy
Not all pasta sauces are created equal. Many inexpensive varieties contain high fructose corn syrup, unnecessary sugars, and artificial ingredients. Reading labels is key to finding a sauce with wholesome ingredients. Buy the best sauce you can comfortably afford, as it makes a noticeable difference in flavor and nutrition. Of course, homemade pasta sauce is ideal, but this guide is all about inspiring quick and easy meal ideas. Choose wisely and your dishes will shine.
Easy Creamy Tomato Soup
Transform pasta sauce into a comforting, velvety soup in no time. Here’s how:
- In a saucepan, lightly sauté 1/2 cup fresh basil (minced) in 1 tablespoon of butter or olive oil.
- Stir in a 24-ounce jar of pasta sauce and 2 cups of water. Heat through.
- Remove from heat and gently stir in 1/2 cup heavy cream.
This recipe serves four and practically begs for a grilled cheese sandwich to complete the meal. Tomato soup and grilled cheese: a match made in heaven.
Sloppy Joes with a Twist
Skip the canned stuff and use pasta sauce to create flavorful Sloppy Joes:
- Brown 1 1/2 pounds of ground beef with a 16-ounce bag of frozen pepper and onion blend.
- Stir in 2 cups of pasta sauce, 2 tablespoons of cider vinegar, 1 1/2 tablespoons of Worcestershire sauce, and 1 tablespoon of brown sugar.
- Pile the mixture onto 4 to 6 hamburger buns. Dinner is served!
Tomato Butter
This compound butter is ridiculously easy to make and so versatile:
- Blend 1 stick (1/2 cup) of softened butter, 1/4 cup pasta sauce, and 1/4 cup chopped parsley or basil in a food processor or with a hand mixer.
- Roll the mixture into a log using plastic wrap and refrigerate until firm.
Use tomato butter to elevate fresh-baked bread, grilled fish, roasted chicken, steamed veggies, or rice. It’s the secret ingredient you didn’t know you needed.
Italian Pot Roast
This hearty, slow-cooked pot roast will fill your home with mouthwatering aromas. Perfect for a cozy weekend dinner.
Ingredients:
- 3 to 5 pounds chuck roast
- 1/4 cup flour
- 1 teaspoon each: salt, pepper, and garlic powder
- 2 tablespoons olive oil
- 1 1/2 cups sliced onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 to 6 cloves garlic, minced
- 1 cup red wine
- 24-ounce jar pasta sauce
- 14.5-ounce can Italian-style diced tomatoes (optional)
- Mashed potatoes or polenta for serving
- Chopped parsley for garnish (optional)
Instructions:
- Mix flour, salt, pepper, and garlic powder in a small bowl. Sprinkle evenly over the roast.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides, then remove and set aside.
- Lower the heat to medium. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 2 more minutes.
- Deglaze the pot with red wine, scraping up browned bits. Cook until the wine reduces slightly (about 5 minutes).
- Stir in pasta sauce and diced tomatoes (if using). Return the roast to the pot and cover.
- Simmer on low heat for 2 to 3 hours, until the roast is fork-tender.
- Remove the roast, let it rest for 10 minutes, then slice into chunks. If the sauce needs thickening, boil it uncovered for a few minutes. Serve with mashed potatoes or polenta, garnished with parsley if desired.
Crock-Pot Directions:
- Follow steps 1-4 to prepare the roast and vegetables.
- Transfer everything to a Crock-Pot. Add the pasta sauce, wine, and optional diced tomatoes.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender and easily pulls apart with a fork.
- Serve with your choice of sides, garnished with parsley if desired.
More Pasta Sauce Hacks
- Pizza Night Shortcut: Use pasta sauce as a base for homemade pizza. Spread it over naan bread, tortillas, or store-bought dough, then add your favorite toppings and bake.
- Shakshuka: Simmer pasta sauce with sautéed onions and bell peppers, then crack eggs directly into the sauce. Cover and cook until the eggs are set. Serve with crusty bread.
- Stuffed Bell Peppers: Mix pasta sauce with cooked rice, ground beef, or sausage, then stuff the mixture into halved bell peppers. Top with cheese and bake until bubbly.
- Quick Casserole: Layer pasta sauce, cooked pasta, cheese, and your choice of protein (like shredded chicken or cooked sausage) in a baking dish. Bake until golden and gooey.
- Meatball Marinade: Simmer frozen or homemade meatballs in pasta sauce for an easy appetizer or main dish.
- Flavor Booster: Stir a few spoonfuls of pasta sauce into chili, stews, or casseroles for extra depth of flavor.
Save the Leftovers
If you don’t use the entire jar of sauce, freeze the remainder in ice cube trays or muffin tins. Once frozen, transfer to a plastic freezer bag for convenient portioned use in future recipes.
Final Thoughts
Next time you’re feeling saucy, remember that life is about exploring all the pasta-bilities, even the ones that go beyond pasta. Which of these ideas will you try first?
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ITALIAN POT ROAST
Ingredients
- 3 to 5 pounds chuck roast
- ¼ cup flour
- 1 teaspoon each; salt, pepper, and garlic powder
- 2 tablespoons olive oil
- 1 ½ cups onion sliced
- 1 cup carrots peeled and chopped
- 1 cup celery ribs chopped
- 4 - 6 cloves of garlic minced
- 1 cup red wine
- 1 24 ounce can pasta sauce
- 1 14.5 ounce can Italian style diced tomatoes optional optional
- Mashed potatoes or polenta for serving
- Chopped parsley optional garnish
Instructions
- Mix flour, salt, pepper, and garlic powder in a small bowl. Sprinkle evenly over the roast.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides, then remove and set aside.
- Lower the heat to medium. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 2 more minutes.
- Deglaze the pot with red wine, scraping up browned bits. Cook until the wine reduces slightly (about 5 minutes).
- Stir in pasta sauce and diced tomatoes (if using). Return the roast to the pot and cover.
- Simmer on low heat for 2 to 3 hours, until the roast is fork-tender.
- Remove the roast, let it rest for 10 minutes, then slice into chunks.
- If the sauce needs thickening, boil it uncovered for a few minutes.
- Serve with mashed potatoes or polenta, garnished with parsley if desired.
Notes
- Follow steps 1-4 to prepare the roast and vegetables.
- Transfer everything to a Crock-Pot. Add the pasta sauce, wine, and optional diced tomatoes.
- Cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender and easily pulls apart with a fork.
- Serve with your choice of sides, garnished with parsley if desired.