This shelf holds everything you need for a proper weeknight spaghetti and meatballs, and the marinara is already built in. You'll brown the meatballs first, then simmer them in their sauce while the pasta cooks alongside.

Serves 2. 25 minutes, 10 at the stove.

About 170 calories a serving, 9 g protein, 0 g carbohydrate, 15 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for the spaghetti. Set it on the stove and leave it to come to a rolling boil while you start the meatballs.5 min
2. Heat 1 tablespoon oil in a large skillet over medium heat. Once shimmering, add the meatballs from the package and roll them occasionally so they brown on all sides, about 5 minutes. They don't need to cook through; stop when they have color.5 min
3. Pour the marinara sauce from the package over the browned meatballs, stir once, and reduce the heat to low. Let this simmer gently for the rest of the cook time.
4. Add the spaghetti to the boiling water and stir. Cook for the time the pasta package says, stirring now and then, until the spaghetti is tender. Check the meatballs are cooked through as the pasta finishes.12 min
5. Drain the spaghetti and divide it between two plates or bowls. Spoon the meatballs and sauce over each portion.

Note Serve with grated cheese if you have it, or a green salad if you want vegetable. Leftovers keep for three days covered in the fridge and reheat gently on the stove or in the microwave. To stretch for four people, use half a box more spaghetti and serve with bread.