Transform thick tomato pizza sauce into dinner with ricotta and pasta. The sauce needs only eggs and cheese to become a silky coating for noodles. This shelf makes a weeknight supper from very little fuss.

Serves 2. 25 minutes, 12 at the stove.

About 860 calories a serving, 35 g protein, 109 g carbohydrate, 30 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 over high heat. Add 8 oz pasta and cook until al dente, about 9 minutes; save 1 cup pasta water before draining.9 min
2. While pasta cooks, whisk together 1 cup ricotta, 2 large eggs, 1 tablespoon butter, 2 minced garlic cloves, and a pinch each of salt and pepper in a bowl.
3. Warm the entire jar of pizza sauce in a large skillet over medium heat, stirring often, until it steams at the edges, about 3 minutes.3 min
4. Remove the skillet from heat and stir in the ricotta mixture until nearly smooth. Pour in the hot pasta and toss gently; add pasta water a splash at a time until the sauce coats each strand loosely.
5. Divide between two bowls and season to taste with salt and pepper.

Note Swap ricotta for mascarpone or cream cheese if needed. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve with crusty bread and a green salad.