A weeknight dinner that starts with what's in the cupboard and builds it into something warm and filling. The pasta comes already dressed in tomato sauce and meatballs, so you just need to heat it through and add some crisp toast on the side to round it out.

Serves 2. 15 minutes, 8 at the stove.

About 500 calories a serving, 25 g protein, 31 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of butter in a small skillet over medium heat. Mince 2 cloves of garlic and stir them into the butter with a pinch of salt, cooking until fragrant, about 1 minute.2 min
2. Tear the crusty bread into two pieces and set them on a plate. Spread each piece with the garlic butter.
3. Place the bread pieces on a baking sheet and toast them under the broiler at high heat until golden and crisp on top, about 3 to 4 minutes; watch them closely.4 min
4. While the bread toasts, empty the 7.5 oz pouch of Chef Boyardee pasta into a microwave-safe bowl. Cover loosely and microwave on high for 2 minutes, stirring halfway through, until it is heated through.2 min
5. Divide the hot pasta between two bowls and serve at once with the garlic toast on the side.

Note Swap crusty bread for any bread you have on hand or toast plain pasta as a side. Leftovers keep in a covered container for one day in the fridge; reheat in the microwave. Serve with a side salad or steamed greens to stretch the meal.