A can of spaghetti and meatballs gets dressed up with brown butter, sage, and cheese for a dish that tastes like you made more effort than you did. The pasta is already cooked, so you're really just building a sauce and eating in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 390 calories a serving, 18 g protein, 4 g carbohydrate, 34 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 3 tablespoons butter in a large skillet over medium heat, swirling the pan as it foams. When the milk solids turn golden brown and smell nutty, about 4 minutes, add 6 fresh sage leaves and let them crisp for 30 seconds. While the butter browns, open the can of Chef Boyardee.4 min
2. Pour the entire can into the skillet with the brown butter and sage, stir gently to coat, and warm through over medium heat for 2 minutes, stirring now and then.2 min
3. Divide between two bowls, grate 1 ounce of Parmesan over each, taste for salt and pepper, and serve at once.

Note Swap fresh sage for 1 teaspoon of dried sage if that is what you have. Leftovers keep three days covered in the fridge and reheat gently in a skillet. Serve with a simple green salad or garlic bread if you want to stretch the meal.