A straightforward weeknight pasta built on that shredded mozzarella, finished under the broiler until the cheese browns and bubbles. This one asks for almost no shopping and comes together in the time it takes water to boil.

Serves 2. 25 minutes, 15 at the stove.

About 870 calories a serving, 38 g protein, 92 g carbohydrate, 38 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Bring a pot of salted water to a boil and cook 6 ounces of pasta until a bite shows just a trace of firmness, about 9 minutes; drain and set aside.10 min
2. While the pasta cooks, melt 2 tablespoons of butter in a saucepan over medium heat. Add 1/2 small minced onion and 2 minced garlic cloves and cook, stirring often, until soft and fragrant, about 2 minutes.2 min
3. Whisk in 2 tablespoons of flour until no lumps remain, then pour in 1.5 cups of whole milk slowly, whisking to combine. Simmer, stirring often, until thick enough to coat the back of a spoon, about 4 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.4 min
4. Stir the drained pasta into the sauce, then transfer to a 2-cup baking dish. Scatter 1.5 cups of the shredded mozzarella evenly over the top.
5. Broil until the cheese is melted, spotted brown, and bubbling at the edges, about 3 minutes. Let it rest for 1 minute before serving.3 min

Note Swap the mozzarella for any cheese you have on hand. Leftovers keep covered in the fridge for three days; reheat gently in a 350°F [175°C] oven. Serve with a green salad or steamed broccoli on the side.