Prep time
1 H 15 MIN
Total time
1 H 50 MIN
This recipe takes a twist on your classic baked pasta; mini meatballs, rigatoni, garlic, onion, fresh basil, Mozzarella cheese and Campbell’s Basil Oregano Condensed Soup. Fun for the family and easy to build together!



  1. Preheat your oven to 425 degrees.
  2. In a large bowl, add your ground pork and beef, then crack two eggs over the top including the yolks. Keep your eyes peeled and make sure to remove any shells that fall in.
  3. Pour in your breadcrumbs, grated parmesan and grated garlic. To grate your garlic, peel one large raw clove and grate using a microplane or small box grater.
  4. Add a pinch of dried chilli and a pinch of dried oregano, 2 tablespoons of fresh, finely chopped flat leaf parsley, the 3.25% milk, olive oil, and some freshly cracked pepper, about 30 cracks.
  5. Using your hands, mix all ingredients in your bowl until mixed evenly into a thickened consistency. Use your knuckles to knead the ingredients together. The consistency of your meatball mix should be tacky, and a little bit wet. Once cooked, this will make a bouncy, moist meatball.
  6. Roll your meatballs into 1oz balls and set onto a plate for frying.
  7. Heat a cast iron pan to medium-high heat with a little olive oil in the base of the pan. Sear your meatballs on all sides, making sure they’re golden brown, shake them around as you go to prevent sticking; remove and set aside on a clean plate. Make sure you don’t crowd your pan, cook your meatballs in batches if you need to.
  8. Meanwhile, bring a pot of water to a boil, add some salt and one box of rigatoni. We want to cook our rigatoni until it is super al dente, about 7 minutes, as it will finish cooking in the oven.
  9. Take the onion and dice, then cook it off in the same oil you used to brown your meatballs. Take a clove of garlic, peel and slice; then add to the onions, if you need to add a little more olive oil to the pan, please do. As those are slowly turning translucent, open up 3 cans of Tomato Basil Oregano condensed soup and add to your cast iron pan, adding a little olive oil to the sauce to help bring the flavours together. To loosen up the condensed soup a little bit, add a couple small ladles of pasta water to an empty can, swirl around to pour into the sauce.
  10. Remove your rigatoni when it is al dente, strain and set in a bowl. Pour in 2 cups of sauce and mix into the rigatoni, making sure that your pasta is coated with sauce, but not too saucy. Mix in your meatballs, then tear up some mozzarella using your fingers and mix in.
  11. Take a large casserole dish and add half your mix into a baking or casserole dish. Add some generous dollops of sauce, tear up half the ball of Mozzarella and place on top. Tear up 2 sprigs of basil leaves and sprinkle over the pasta. Sprinkle with grated Parmesan, then add the rest of your rigatoni. Layer again, 2 sprigs worth of torn basil leaves, torn Mozzarella, Parmesan and the rest of your sauce, followed by a generous layer of grated Mozzarella cheese on top!
  12. Place on a baking tray and put in the oven for 30 minutes until the top is crusted over, has burnt edges and golden brown.
  13. Remove from the oven, serve family style at the table or plate it up and serve!

Recipe Made With

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

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