A weeknight pasta bake built on that shredded mozzarella waiting on your shelf, with crushed tomatoes and garlic to make a simple sauce that bakes until the cheese melts into pools of brown. Minimal hands-on time and one pan to wash.

Serves 2. 35 minutes, 10 at the stove.

About 540 calories a serving, 26 g protein, 75 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Bring a large pot of salted water to a boil and cook the pasta until just under al dente, about 9 minutes, then drain.12 min
2. While the water heats, mince 3 garlic cloves. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium heat, add the garlic, and cook until fragrant, about 1 minute.
3. Add the can of crushed tomatoes to the skillet, season with salt and pepper, and stir. Simmer for 3 minutes while you wait for the pasta.3 min
4. Tip the drained pasta into the skillet with the sauce and stir to coat. Spread the pasta evenly, then scatter 1 cup of the mozzarella over the top.
5. Transfer to the oven and bake until the cheese browns in spots and bubbles at the edges, about 8 minutes. Let cool for 2 minutes before serving.8 min

Note Swap crushed tomatoes for drained canned white beans and add a tablespoon of balsamic vinegar instead for a quieter dish. Leftovers keep in an airtight container in the fridge for three days and reheat gently in a low oven. Serve with a simple green salad or crusty bread to wipe the pan.