A jar of pesto marinara sauce does the heavy lifting here: layer it with chicken, pasta, and cheese for a weeknight bake that feels like you made it from scratch. This shelf gives you everything you need, and a hot oven does the work while you eat.

Serves 2. 35 minutes, 10 at the stove.

About 1320 calories a serving, 106 g protein, 113 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 2 medium chicken breasts dry, season both sides with salt and pepper, and heat 1 tablespoon oil in an oven-safe skillet over medium-high heat. Sear the chicken 3 minutes per side until golden, then remove to a plate.
2. Pour 8 oz pasta into a pot of salted boiling water and cook until one minute under tender, about 9 minutes. Drain and set aside.10 min
3. While the pasta cooks, spread one third of the jar of Prego pesto marinara sauce on the bottom of your skillet. Nestle the seared chicken on top, then pour the remaining sauce over and around it.
4. Toss the cooked pasta with the remaining pasta water and a pinch of salt, then arrange it around and over the chicken in the skillet. Tear 8 oz mozzarella into rough pieces and scatter over the top.
5. Slide the skillet into the oven and bake 15 minutes until the cheese is melted and the sauce bubbles at the edges. Let sit 2 minutes, then serve straight from the skillet.15 min

Note Swap the chicken for 8 oz shrimp, seared just 1 minute per side. Leftovers keep in an airtight container for 3 days and reheat gently. Serve with a simple green salad or roasted broccoli on the side.