Cheesy chicken meatballs that need nothing more than tomato and heat. The frozen meatballs go straight into a quick pan sauce while pasta cooks alongside, turning what could be a weeknight scramble into something that tastes like you planned ahead.

Serves 2. 25 minutes, 8 at the stove.

About 470 calories a serving, 21 g protein, 67 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook 6 ounces of pasta until tender, about ten minutes, stirring once halfway through. While it cooks, heat 1 tablespoon oil in a large skillet over medium-high heat and add the frozen meatballs directly from the package; let them brown for three minutes without stirring, then stir and brown for another minute on each side until golden all over.10 min
2. Mince 2 cloves garlic and add to the meatballs, stirring constantly for 30 seconds until fragrant.
3. Pour in one 14-ounce can whole tomatoes with their juice, breaking them apart with a wooden spoon as you stir; bring to a simmer and cook for five minutes, tasting and seasoning with salt and pepper.5 min
4. Drain the pasta and divide between two bowls, then top each with half the meatballs and sauce, scraping every bit from the pan.

Note Swap canned tomatoes for a jar of marinara if you have it. Leftovers keep refrigerated for three days and rewarm gently in a covered skillet with a splash of water. Serve with a green salad dressed in oil and vinegar, or top the bowls with a handful of torn basil or parsley if you have it.