A quick supper of pasta tossed with roasted garlic and herb sauce from a jar, finished with fresh cheese and cracked pepper. This shelf makes a weeknight dinner in under twenty minutes with minimal dishes and no cooking skills required.

Serves 2. 18 minutes, 5 at the stove.

About 1620 calories a serving, 67 g protein, 303 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of water to a boil and add 1 teaspoon salt. Add 8 oz pasta and stir until the water returns to a boil, then set a timer for one minute less than the package says.
2. Pour the entire 45 oz jar of sauce into a wide skillet over medium-high heat. Stir once and let it warm while the pasta finishes cooking, about eight to ten minutes.8 min
3. When the pasta is just tender, lift a cupful of pasta water before you drain. Return the drained pasta to the pot, add 1 tablespoon butter, 1/2 cup ricotta, and half a cup of pasta water. Toss and taste, adding more pasta water if you want it looser.
4. Pour the hot sauce over the pasta and fold twice. Divide between two wide bowls, top each with 1 oz [28 g] grated parmesan, and crack black pepper over both.

Note Swap ricotta for crème fraîche or sour cream if you prefer a sharper tang. Any leftover sauce keeps in a covered container in the fridge for four days; reheat gently with a splash of water. Serve with a green salad or roasted vegetables on the side to stretch the meal.