Rigatoni tossed with Prego's ricotta and tomato sauce, then baked until bubbly. The jarred sauce does the heavy lifting here, letting you get dinner on the table in under thirty minutes with just pasta and what's in the cupboard.

Serves 2. 25 minutes, 10 at the stove.

About 460 calories a serving, 15 g protein, 68 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Bring a large pot of salted water to a boil and cook 6 oz of rigatoni until just tender, about eleven minutes; drain and set aside.12 min
2. While the pasta cooks, mince 2 cloves of garlic and warm 1 tablespoon of oil in a large oven-safe skillet over medium heat; add the garlic and toast it for thirty seconds until fragrant.1 min
3. Pour the entire jar of Prego sauce into the skillet and stir to combine, then add the cooked pasta and toss until every piece is coated. Season with salt and pepper to taste.
4. Transfer the skillet to the oven and bake until the sauce bubbles at the edges and the top is lightly browned, about eight to ten minutes.9 min
5. Remove from the oven and let rest for two minutes, then serve straight from the skillet.

Note Stir in fresh basil or parsley at the table if you have it. Leftovers keep three days in the fridge and reheat gently in a warm oven. Serve with a simple green salad or crusty bread to soak up the sauce.