Shredded mozzarella melts into a quick tomato sauce over pasta, then crisps in the oven. The shelf gave us cheese to work with, so we build a simple gratin that comes together in less than an hour. Serve with greens on the side.

Serves 2. 40 minutes, 15 at the stove.

About 760 calories a serving, 36 g protein, 103 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the oven to 425°F [220°C]. Put a large pot of salted water on the heat to boil for the pasta, and start cooking 8 oz pasta until just shy of tender, about 10 minutes. Drain when the water boils, and set aside.12 min
2. While the pasta cooks, mince 2 cloves garlic and finely chop 1 small onion. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat, add the onion and a pinch of salt, and cook until it softens, about 3 minutes. Stir in the garlic and 1 teaspoon dried oregano, cook 1 minute more until fragrant.5 min
3. Pour in one 14 oz can of crushed tomatoes and bring to a simmer, stirring once. Cook for 5 minutes while the tomatoes break down and the sauce thickens slightly.5 min
4. Shred 6 oz mozzarella cheese. Fold the drained pasta into the tomato sauce, then scatter the mozzarella over the top in an even layer. Season with salt and pepper to taste.
5. Transfer the skillet to the oven and bake until the cheese melts and the edges brown slightly, about 8 to 10 minutes. Remove when the cheese is bubbling and flecked with brown spots.9 min

Note Swap the pasta for rice or couscous if you prefer. Leftovers keep covered in the fridge for two days and reheat gently in a low oven. Serve alongside a simple green salad or sautéed greens to balance the richness.