A weeknight answer when time is tight: frozen meatballs braised in tomato sauce with garlic and a pinch of oregano, served over pasta. The shelf does the heavy lifting while you boil water and tend the pan.

Serves 2. 25 minutes, 8 at the stove.

About 640 calories a serving, 26 g protein, 101 g carbohydrate, 19 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 salt it generously. Add 6 ounces of pasta and cook until al dente, about ten minutes, stirring occasionally so it does not stick.10 min
2. While the pasta cooks, heat 1 tablespoon of oil in a wide skillet over medium heat. Mince 2 cloves of garlic, add to the oil, and cook until fragrant, about one minute.1 min
3. Pour one 14.5-ounce can of canned tomatoes into the skillet, breaking them with a spoon. Add 1/2 teaspoon of oregano, salt, and pepper to taste. Stir to combine and bring to a simmer.
4. Add the meatballs from the package directly to the simmering sauce. Stir gently so they are submerged, then let them braise for ten minutes, stirring once or twice, until heated through.10 min
5. Drain the pasta and divide it between two bowls. Spoon the meatballs and sauce over the pasta and serve at once.

Note Swap canned tomatoes for tomato sauce if you have it, thinning with a splash of water. Leftovers keep in the fridge for three days; reheat gently on the stove. Serve with grated cheese and a green salad on the side to round the meal.