Heat a frozen pasta bowl while you make crispy garlic toast, then finish the dish with a handful of greens to balance the richness. A bowl that was meant to sit alone becomes something you'll want to share.

Serves 2. 20 minutes, 8 at the stove.

About 730 calories a serving, 42 g protein, 25 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Preheat your oven to 400°F [200°C]. Slice 1 sturdy bread or Italian roll in half lengthwise and lay cut-side up on a baking sheet. Mince 2 cloves garlic and mix with 2 tablespoons soft butter, then spread onto each bread half. Bake until the edges brown and the top is crispy, about 8 minutes, while you finish the rest.8 min
2. Place the Stouffer's bowl directly on a baking sheet and heat in the oven alongside the bread until it reaches 165°F [74°C], about 12 to 14 minutes total; if your oven runs cool, add a minute or two. The pasta should be steaming and the cheese bubbling at the edges.
3. While the bowl heats, pour 1 tablespoon oil into a large skillet over medium heat. Once warm, add 2 handfuls mixed greens or arugula with a pinch of salt and pepper, tossing constantly until just barely wilted, about 1 minute. Transfer to two bowls or plates.
4. Divide the heated sausage bowl between the two plates of greens, setting it alongside. Serve with the warm garlic bread for soaking up sauce.

Note Swap the bread for crispy croutons or toasted crackers if you prefer. Leftovers keep covered in the fridge for two days; reheat gently in a skillet or bowl. Serve with a green salad dressed simply or a light white wine.