1 Tbsp. olive oil
1 c. coarsely chopped onion
3 bell peppers (preferably 1 red, 1 green and 1 yellow), cut in sixths lengthwise, then crosswise in 1/2-in. strips
1 Tbsp. minced garlic
2 tsp. each dried oregano and basil
64 oz. canned or bottled tomato juice
4 c. water
2 c. medium pasta shells
24-oz. pkg. refrigerated fully cooked appetizer-size turkey meatballs
1 can (14.5 oz.) diced tomatoes with garlic and onions
1 tsp. salt
1 tsp. pepper


Heat oil in a large pot over medium heat. Add onions and peppers and cook, stirring often, 10 minutes or until vegetables are soft. Add garlic, oregano, and basil. Stir until garlic is fragrant. Stir in tomato juice and water, and stirring occasionally, bring to boil. Stir in pasta; cook 12 to 15 minutes or until pasta is firm-tender. Stir in meatballs and canned tomatoes, salt and pepper, simmer 5 minutes or until meatballs are hot.