Half a handful of meatballs stretches to dinner for two when simmered in tomato sauce and tossed with pasta. This is how you use up the last of the fridge in one pot and still eat well on a tired night.

Serves 2. 25 minutes, 8 at the stove.

About 660 calories a serving, 29 g protein, 72 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 6 oz pasta. Cook until two minutes shy of tender, then drain and set aside; you will finish it in the sauce.
2. While the pasta cooks, warm 2 tablespoons oil in a wide skillet over medium-high heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Pour in one 14 oz can crushed tomatoes and a handful of meatballs (about 6 oz), then season with salt and pepper to taste.
3. Bring the sauce to a simmer and cook for 10 minutes, stirring now and then, until the meatballs are hot through and the sauce has thickened slightly.10 min
4. Stir the drained pasta into the sauce and cook for another 2 minutes until the pasta is tender and the sauce coats it. Taste and adjust the seasoning before serving.2 min

Note Swap frozen meatballs if your handful is frozen; add 2 extra minutes to the simmer. Leftovers keep three days covered in the fridge. Serve with grated cheese and a green salad, or stir through a handful of spinach in the last minute to stretch it further.

Six meatballs become a quick weeknight dinner when you warm them in a bright tomato sauce and toss with pasta. This shelf clears while you cook, and the whole thing comes together in about thirty minutes.

Serves 2. 30 minutes, 12 at the stove.

About 1350 calories a serving, 79 g protein, 120 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil. While the water heats, mince 2 cloves garlic and warm 2 tablespoons oil in a wide skillet over medium heat.
2. When the water boils, add 8 ounces pasta and stir. Cook according to package directions; start the sauce while the pasta cooks.
3. Add the minced garlic to the hot oil and cook for 30 seconds, stirring, until fragrant. Pour in one 14-ounce can of tomatoes with their juice, breaking them up with a wooden spoon, and add 6 meatballs.
4. Bring the sauce to a simmer over medium heat and cook for 12 minutes, stirring occasionally, while the pasta finishes. The sauce will thicken slightly and the meatballs will heat through.12 min
5. Drain the pasta and add it to the skillet with the meatballs and sauce. Toss gently to coat. Tear or chop a small handful of fresh basil over the top, or sprinkle 1 teaspoon dried oregano. Season with salt and pepper to taste.

Note Swap dried oregano for fresh basil if that is what you have. Leftovers keep in the fridge for three days and reheat gently on the stovetop. Serve with grated cheese and a simple green salad if there is time.

Three leftover meatballs get a quick braise in a tomato and cream sauce, turning into a rich main that tastes like you spent the afternoon cooking. This is what weeknight cooking is for.

Serves 2. 25 minutes, 10 at the stove.

About 630 calories a serving, 31 g protein, 10 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Melt 2 tablespoons butter in a wide pan over medium-high heat. Dice 1 small onion and mince 2 cloves garlic; add them to the pan and cook until softened, about 4 minutes, stirring often. The onion will turn translucent.4 min
2. Pour in 1 can of canned tomatoes with their juices and break them up gently with a wooden spoon. Add the 3 meatballs and bring to a simmer. Let it bubble for 8 minutes while you set the table.8 min
3. Stir in 1/2 cup heavy cream and season with salt and pepper. Let it simmer for another 2 minutes until heated through and the flavours meld. Taste and adjust seasoning.2 min

Note Swap in sour cream or Greek yogurt for the heavy cream if that is what you have. The sauce keeps for three days in the fridge; reheat gently. Serve over pasta, rice, or with crusty bread to soak up every bit of sauce.