A modest baked ziti that leans on the shelf's nonfat mozzarella, bound with egg and a quick tomato sauce. The starch in the cheese helps it set when baked. Comfort food on the cheap, ready in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 850 calories a serving, 41 g protein, 105 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of water to boil and salt it generously. Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat, add 1 small diced onion and 2 minced garlic cloves, and cook until soft, about 4 minutes. Pour in one 14-ounce can crushed tomato with 1 teaspoon salt and a few grinds of pepper, then simmer gently while the pasta cooks.10 min
2. Cook 6 ounces pasta to just under tender, about 2 minutes shy of the package time. Drain it well and return to the pot off heat.
3. Whisk 1 large egg in a bowl. Add 1.5 cups shredded fat-free mozzarella to the pasta, pour the egg over it, and fold in the warm tomato sauce until combined, breaking up any clumps of cheese as you go.
4. Transfer the mixture to a small baking dish, smooth the top, and bake at 400°F [200°C] until golden and set at the edges, about 12 minutes. Let it rest 2 minutes before serving.12 min

Note Swap the mozzarella for whole-milk ricotta if you have it. Leftovers keep covered in the fridge for three days and reheat gently in a low oven. Serve with a simple salad dressed in oil and vinegar.