Babybel cheese softens into the pasta sauce when baked, binding it together with its mild flavor. This is the quickest dinner when you need something warm and satisfying from one pot and a little cheese.

Serves 2. 25 minutes, 10 at the stove.

About 540 calories a serving, 26 g protein, 75 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Boil 6 ounces of pasta in salted water until just firm to the bite, about 9 minutes, then drain.10 min
2. While the pasta cooks, heat 2 tablespoons of oil in an oven-safe skillet over medium heat and stir 2 minced garlic cloves until fragrant, about 30 seconds. Pour in 14 ounces of canned crushed tomatoes and simmer for 3 minutes.4 min
3. Stir the drained pasta into the tomato sauce and season with salt and pepper. Tear 4 ounces of mozzarella into rough pieces and scatter over the top.
4. Slide the skillet into a 400°F [200°C] oven for 8 minutes, until the cheese melts and the edges bubble slightly.8 min
5. Remove from the oven and tear a handful of fresh basil over the top.

Note Swap the tomatoes for store-bought pesto if you have it. Leftovers keep covered in the fridge for three days and reheat gently in a low oven. Serve with crusty bread and a salad of bitter greens.