The canned classic gets fresh vegetables and a touch of heat when you doctor it with garlic, green pepper, and hot sauce. This is comfort food for a tired night, transformed in the time it takes to heat and simmer.

Serves 2. 15 minutes, 10 at the stove.

About 200 calories a serving, 8 g protein, 15 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Dice 1 small green bell pepper and add it to the pan, stirring often.5 min
2. Once the pepper softens, about 5 minutes, pour in the entire can of Campbell's Spaghettios with Franks. Stir well to combine and break up any clumps.
3. Simmer for 5 minutes, stirring occasionally, until heated through and the pepper is tender. Taste and season with salt and pepper, then add hot sauce one teaspoon at a time until you reach the heat level you want.5 min

Note Swap the green pepper for diced tomato if you prefer. Leftovers keep covered in the refrigerator for three days; reheat gently in a skillet with a splash of water. Serve with crusty bread or cornbread to soak up the sauce.