A weeknight pasta dinner built on a jar of sauce and ground meat browned while the water boils. The Prego carries the dish; you just need to make the meatballs.

Serves 2. 25 minutes, 15 at the stove.

About 1460 calories a serving, 74 g protein, 161 g carbohydrate, 56 g fat. From USDA figures for 91% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 8 oz ground beef, 1/4 cup breadcrumbs, 1 egg, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until just combined. Roll into 8 meatballs and set aside.
2. Put 1 tablespoon oil in a wide skillet over medium-high heat. When it shimmers, add the meatballs and brown them on all sides, turning occasionally, until they no longer give when pressed, 8 to 10 minutes. While they brown, bring a pot of salted water to a boil for the pasta.8 min
3. Pour the entire 23.5 oz jar of Prego into the skillet with the meatballs and stir gently. Lower heat to medium-low and simmer while the pasta cooks.
4. Add 6 oz pasta to the boiling water and cook until al dente, about 9 minutes. Drain and toss with the meatballs and sauce.9 min

Note Swap ground turkey or pork for the beef if you prefer. Leftover pasta keeps, covered, for three days; reheat gently with a splash of water. Serve with grated Parmesan and a green salad.