Shredded string cheese melts into a rich sauce with eggs and garlic, turning a bare fridge into supper. The cheese crisps up at the edges where it meets the hot pan, giving you texture and depth. This takes what you have and turns it into something worth eating.

Serves 2. 20 minutes, 15 at the stove.

About 890 calories a serving, 53 g protein, 69 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 6 ounces pasta until al dente, about 9 minutes; drain and set aside.10 min
2. While the pasta cooks, shred the 3 sticks string cheese and mince 2 cloves garlic. Crack 2 eggs into a bowl, add the shredded cheese, minced garlic, a pinch of salt, and a few turns of pepper, and whisk to combine.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the pasta and toss to coat, letting it sit undisturbed for 2 minutes so some edges begin to crisp.2 min
4. Pour the egg and cheese mixture over the pasta, stirring constantly for 2 to 3 minutes until the eggs set and the cheese creates a creamy sauce. The cheese will crisp slightly where it touches the hot pan.3 min

Note Swap the string cheese for grated Parmesan if you prefer a sharper tang. Leftovers keep in the fridge for two days and can be warmed gently in a skillet with a splash of water. Serve with a simple green salad or more garlic and black pepper.

Half a package of string cheese becomes a hot, melted centre wrapped in a crisp crust, the core of dinner for two. The tomato sauce cooks while you bread and fry, so there's hot food on the plate in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 630 calories a serving, 30 g protein, 68 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a medium pan over medium-high heat and add the can of tomatoes with a pinch of salt and pepper. Bring to a simmer, then reduce heat to medium-low and let bubble for ten minutes while you bread the cheese.10 min
2. Pat 4 sticks of string cheese dry with paper towels. Crack 1 egg into a shallow bowl and beat it with a fork. Put 1/4 cup flour in one small bowl and 1/2 cup panko breadcrumbs in another. Coat each cheese stick in flour, shaking off excess, then dip in egg, then roll in panko until covered on all sides.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Working in one batch, lay the breaded cheese sticks in the pan and fry for one to two minutes per side until golden all over, then transfer to a plate. The cheese inside should still hold its shape.
4. Divide the tomato sauce between two bowls and lay two fried cheese sticks in each one, or serve them alongside for dipping. Eat at once.

Note Swap panko for 1/4 cup crushed crackers if you have them. Leftovers keep in an airtight container for two days; reheat gently in a low oven to avoid rupturing the cheese. Serve with a green salad or simple cooked greens on the side.

Half a stick of string cheese turns into a warm, stretchy heap when breaded and fried, then laid over pasta with garlic and canned tomato. This is the dinner when you have almost nothing but need comfort now.

Serves 2. 25 minutes, 20 at the stove.

About 620 calories a serving, 17 g protein, 84 g carbohydrate, 24 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 6 ounces of pasta, stirring once. While it cooks, cut the half stick of string cheese lengthwise into two halves, then cut those into thirds so you have six pieces.10 min
2. Put 2 tablespoons of flour in one shallow bowl, crack 1 egg into another and whisk it, and mix salt and pepper in a third. Dredge each piece of cheese in flour, then egg, then drop it in a clean dry bowl.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat until it shimmers. When it does, fry the cheese pieces 30 seconds on each side until golden and just starting to leak. Move them to a plate while you make the sauce.2 min
4. Mince 2 garlic cloves and add them to the same skillet with 1 tablespoon of butter. Cook until fragrant, about 30 seconds. Pour in 14 ounces of canned crushed tomato with a pinch of salt and stir.1 min
5. Taste the pasta and drain it when tender, shaking the colander well. Divide the pasta between two bowls and pour the tomato sauce over it. Top each with three pieces of fried cheese and serve at once.

Note To stretch this, add a small onion minced into the sauce and simmer five minutes longer. Leftovers keep three days in the fridge; reheat the cheese separately in a skillet to restore its crust. Serve with a green salad or grated parmesan if you have it.