Rao's meatballs in their marinara are substantial enough to carry pasta on a busy night. A jar heats through while the water boils, so you have dinner in the time it takes to cook dried pasta. Set the table and breathe.

Serves 2. 25 minutes, 10 at the stove.

About 530 calories a serving, 24 g protein, 85 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a rolling boil, then add 8 ounces pasta and stir occasionally until it is tender but still holds some resistance when you bite it, about the time the box says.15 min
2. While the pasta cooks, pour the entire jar of Rao's meatballs and sauce into a medium saucepan, set it over medium heat, and stir once or twice until it is hot throughout and just starting to bubble around the edges, about five minutes.5 min
3. Drain the pasta, divide it between two shallow bowls, and top each with half the meatballs and sauce. Taste and add salt if it needs it.

Note Swap in any shape of pasta you have. Leftovers keep three days in an airtight container in the fridge and reheat gently over medium heat. Shave some cheese over the top, or serve a sharp salad alongside to cut the richness.