Prego mini-meatball sauce over pasta is dinner in twenty minutes when you need it most. The sauce is already built; you just heat it while the pasta cooks, then toss them together. This is the kind of weeknight meal that asks nothing of you but a pot and a little time.

Serves 2. 20 minutes, 5 at the stove.

About 1150 calories a serving, 78 g protein, 85 g carbohydrate, 53 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. Once it reaches a full rolling boil, add 8 oz of pasta and stir to separate the strands.
2. While the pasta cooks, pour the 24 oz jar of Prego mini-meatball sauce into a saucepan and set it over medium heat, stirring occasionally, until it is heated through and steaming, about 5 to 7 minutes.6 min
3. When the pasta is tender but still has a slight bite, drain it in a colander, reserving about 1/4 cup of the pasta water. Transfer the drained pasta to a bowl or plates.
4. Pour the heated sauce and meatballs over the pasta, tossing to coat evenly. If the sauce seems thick, add a splash or two of the reserved pasta water to loosen it.

Note Swap out the Prego for any jarred meat sauce you have on hand. Leftovers keep covered in the refrigerator for three days; reheat gently with a splash of water. Serve with crusty bread and a simple salad or grated cheese if you have it.