A weeknight baked pasta that leans on the shelf's low-moisture mozzarella, which stays creamy rather than turning watery when heated. Tomatoes, pasta, and cheese come together in one pan to make a satisfying dinner without much fuss.

Serves 2. 35 minutes, 12 at the stove.

About 690 calories a serving, 27 g protein, 81 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Bring a pot of salted water to boil and cook 6 oz of pasta until just under al dente, about 2 minutes less than the package says; drain and set aside.12 min
2. While the water heats, warm 2 tablespoons of oil in an oven-safe skillet over medium heat. Mince 2 cloves of garlic and cook until pale, about 1 minute. Add one 28 oz can of canned whole tomatoes (crush them as you add them), 1 teaspoon of salt, and 1/4 teaspoon of pepper; simmer for 3 minutes.
3. Stir the drained pasta into the tomato sauce. Scatter 1 cup of the shredded mozzarella over the top and slide the skillet into the oven.
4. Bake until the cheese melts and browns slightly at the edges, about 10 minutes. Let it sit for 2 minutes before serving.10 min

Note Swap canned tomatoes for fresh tomatoes (about 1 lb), chopped, if you have them. Leftovers keep in a covered container in the refrigerator for up to three days; rewarm gently in a skillet with a splash of water. Serve with a green salad and crusty bread to soak up the sauce.