Babybel cheese gets a golden crust in the pan while you build a quick tomato sauce around it. The cheese stays gooey inside, the sauce takes minutes, and you have dinner for two with half the package left for snacking or another meal.

Serves 2. 20 minutes, 15 at the stove.

About 860 calories a serving, 38 g protein, 101 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts salted water to a boil and salt 1 tablespoon of salt into it; drop in 6 ounces of pasta and stir.
2. While pasta cooks, heat 2 tablespoons oil in a skillet over medium heat. Unwrap 6 Babybels and place them flat in the pan, pressing gently; cook until the bottoms are golden, about 3 minutes. Flip and cook the second side until golden, another 2 minutes. Transfer to a plate.
3. In the same skillet, mince 2 cloves garlic and add to the oil still in the pan; cook for 30 seconds until fragrant. Pour in one 14.5-ounce can crushed tomatoes, stir, and simmer 5 minutes while the pasta finishes cooking.5 min
4. Drain the pasta, reserving 1 cup pasta water. Toss the pasta into the sauce, adding splashes of pasta water if needed to loosen it. Season with salt and pepper. Divide between two bowls and top each with 3 crispy cheese rounds.

Note Swap the canned tomatoes for 1 cup tomato sauce mixed with water and a pinch of sugar. Leftovers keep in the fridge three days; reheat gently with a splash of water. Serve with crusty bread and a simple green salad if you have greens on hand.