These mild, already-cooked meatballs turn into a quick weeknight dinner when heated through in a simple tomato sauce. The shelf does the work here, so you're mostly assembling and stirring while pasta cooks alongside.

Serves 2. 20 minutes, 10 at the stove.

About 1100 calories a serving, 76 g protein, 73 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta, stirring to separate. While it cooks, warm 1 tablespoon of olive oil in a skillet over medium heat and mince 2 cloves of garlic into the pan.10 min
2. When the garlic is fragrant, after about 1 minute, add one 14.5 ounce can of crushed tomatoes, the meatballs from the package, and a pinch each of salt and pepper. Stir gently to combine.
3. Simmer the meatballs in the sauce while the pasta finishes cooking, about 5 minutes total, stirring once or twice so nothing sticks. The sauce is done when it has thickened slightly and the meatballs are heated through.5 min
4. Drain the pasta and divide it between two bowls. Ladle the meatballs and sauce over the top.

Note Swap the canned tomatoes for a jar of marinara sauce if you have one on hand. Leftovers keep in the refrigerator for three days and reheat gently on the stove or in a microwave. Serve with grated cheese and a simple green salad on the side.