Life-style in urban centres has led to an increase in trends for convenient and practical foods, which has led to an alternative for ready or semi-prepared products, with practical packages and easy to prepare and consume. However, the high sodium content in practical foods has contributed to the increased incidence of cardiovascular disease, which has influenced consumers to an alternative for healthier meals. In Brazil, pasta is a food with a high level of acceptance for your practicality. In this sense, the aim of this study was the development of a pasta meal semi-ready for consumption, with reduction or substitution in the sodium content in the sauce, using commercial sterilization to preserve the microbiology characteristics. Three different formulations were prepared varying the salt substitutes, using salona, light salt and nano salt. 120 consumers evaluated the acceptance of samples using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Principal Component Analysis (PCA) was performed using the consumer data. In addition, microbiological analyses, shelf-life study and determination of salt content were also performed. It was found that to obtain an efficient process the meals needed to remain in the autoclave for 30 minutes at 121 °C. It was observed that nano salt and light salt can be used as salt substitute because these samples presented greater acceptance in all evaluated attributes, and did not differ statistically (p < 0.05) among them in relation to aroma and flavor. In relation to the shelf-life study samples were considered sensorial and microbiologically accepted until 8 months after processing. These results are very promising since they allowed the development of a semi-ready meal with extended shelf life, acceptable microbiological and sensorial characteristics, and with a reduction in sodium content for 218 mg in a 250 g portion.