A weeknight bake that leans on what you've got: that jar of pizza sauce transforms into a simple tomato coating for pasta, cheese, and whatever protein feels right. Cook once, eat twice.

Serves 2. 30 minutes, 10 at the stove.

About 930 calories a serving, 37 g protein, 112 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 ounces of pasta until just under tender, about 2 minutes less than the box says. Drain and set aside while you make the sauce.
2. Melt 2 tablespoons butter in the same pot over medium heat, then whisk in 1 tablespoon flour to form a paste. Cook for 30 seconds, then slowly pour in 1 cup whole milk, whisking to keep it smooth, until it thickens, about 3 minutes. Season with salt and pepper.3 min
3. Stir the jar of pizza sauce into the milk mixture until combined, then fold in the drained pasta and 1 cup grated mozzarella until the cheese melts. Taste and adjust seasoning.
4. Transfer to a baking dish, cover with foil, and bake at 375°F [190°C] until bubbling at the edges, about 15 minutes. Uncover and rest for 2 minutes before serving.15 min

Note Swap the milk for chicken or vegetable broth if you have it, or thin the sauce with water and skip the roux entirely. Keeps in the fridge for three days. Serve with a green salad and bread to soak up the sauce, or stir in cooked ground beef or turkey before baking to stretch it.