The freezer meatballs come seasoned and half-cooked already, so you heat them in a quick tomato sauce while pasta boils. This shelf gives you dinner in under thirty minutes with almost no prep work required.

Serves 2. 25 minutes, 8 at the stove.

About 630 calories a serving, 19 g protein, 101 g carbohydrate, 21 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add 6 oz of pasta and cook until al dente, about nine minutes; drain and set aside.10 min
2. While the pasta cooks, pour 2 tablespoons of oil into a skillet over medium-high heat and add 16 meatballs; roll them around for three minutes until they brown on the outside.3 min
3. Add one 28 oz can of canned tomatoes (with juice), 2 minced cloves of garlic, 1 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet; stir and simmer for five minutes until the meatballs heat through and the sauce thickens slightly.5 min
4. Toss the pasta with the meatballs and sauce in the skillet or serve the pasta in bowls and ladle the meatballs and sauce over it; tear a few leaves of fresh basil over each bowl.

Note Swap the canned tomatoes for jarred marinara if you have it on hand. Leftovers keep covered in the refrigerator for three days and reheat gently in a skillet over low heat. Serve with grated Parmesan cheese and crusty bread to soak up the sauce.