By Gretchen McKay, Pittsburgh Post-Gazette
Boxed pasta is an easy sell for so many reasons.
For starters, you can find it just about everywhere. Even the tiniest grocery or camp store in the teeniest, out-of-the-way town is bound to stock it.
It’s also really easy to prepare (just boil!) and even without a cookbook to guide you, pasta is incredibly versatile, lending itself to sauces and condiments — whatever happens to be stacked on a pantry shelf or needs to be used up in your refrigerator.
But perhaps most important in these trying economic times, that humble package of spaghetti, linguine or fettuccini is super inexpensive. That makes it a logical choice for budget-minded cooks who want to dish up something they know will satisfy friends or family while also saving a buck or two at the checkout counter.
I know I’m continually on the lookout for deals when I’m pondering what to make for dinner, and you probably are, too. Cruising grocery store aisles in 2025 not only can fill shoppers with dread but also make them angry at how prices have soared for just about everything.
Which is a roundabout way of explaining how this one-pot pasta dish made with a 99-cent box of spaghetti became the lead in my latest dinner for two for $15 or less.
Store-brand spaghetti is always a bargain. When a box is on sale for under a dollar (or just 25 cents per serving), that’s even better because it means adding a little bit of meat to the menu won’t feel like such a stretch. It also allows a few precious budget dollars for a seasonal appetizer to start the meal and a homemade dessert to finish.
With farmers markets still few and far between (many don’t open until June), I used half of a 5-ounce box of arugula and spinach mix that cost just $2.89 at my favorite grocery chain as the base for a fresh spring salad. For color and crunch, I added a handful of cherry “snacking” tomatoes ($2.29 for an entire container), and half of a 69-cent cucumber.
The tangy citrus dressing made with fresh lemon, Dijon mustard and extra-virgin olive oil was cheaper still, with enough left over for at least two more meals.
To make adding ground beef to the simple tomato paste-based sauce more economical, I purchased a 3-pound package (it’s always cheaper to buy in bulk) and tucked the 2 1/2 pounds I didn’t need into the freezer for future meals. I also added a big handful of fresh mushrooms — just 85 cents for half a box — to give the sauce a little more heft. Two strips of bacon add a nice, slightly smoky twang.
At a time when a single box of cookies or pint of gourmet ice cream can cost $5 or more, I was delighted to find a fudgy, to-die-for brownie recipe online that cost roughly the same as a king-sized candy bar ($2.24). Made with pantry ingredients, the simple batter is baked in ramekins instead of a pan, and only serves two. But wow, is it ever good! It’s also easy to whip it up on a moment’s notice to tame a case of the munchies on movie night.
Total cost for this easy, breezy, satisfying meal for two: $14.30. That’s less than a burger or plate of nachos at most fast-casual restaurants, and I even had some leftovers for lunch.
Don’t forget: Shopping your pantry and fridge before going to the store helps save money and cuts down on food waste. For this meal, that included garlic (which I always have on hand), mustard, honey (from my beekeeping niece) and vanilla and cocoa for the brownies.
Easy Spring Salad
PG tested
This nutritious spring salad features a mix of baby spinach and spicy arugula tossed with cherry tomatoes, thinly sliced cucumber and a sprinkling of grated Parmesan for an umami finish. It’s lightly dressed in a citrusy homemade vinaigrette.
For salad
2 generous handfuls of arugula and baby spinach mix
1/2 cup sliced cherry or grape tomatoes
1/2 cucumber or green apple, thinly sliced
2 tablespoons grated or shaved Parmesan cheese
For dressing
Juice 2 fresh lemons
1 small garlic clove, grated
1 teaspoon Dijon mustard
Pinch of sea salt and freshly ground black pepper
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
Place arugula and tomatoes in a serving bowl. Sprinkle Parmesan on top and toss to combine.
Make dressing: Whisk together lemon juice, garlic, mustard and honey in a jar with a lid or large glass measuring cup. Season to taste with salt and pepper. Slowly drizzle in olive oil, continually whisking until the dressing is emulsified.
Drizzle dressing over the salad greens just until the veggies are shiny; you want the greens to be moist but not soggy.
Serves 2.
— Gretchen McKay, Post-Gazette
Weeknight One-Pan Pasta with Meat Sauce
PG tested
This one-pan pasta dish is on the meaty side, so even though it’s meant to serve just two, you probably can stretch it to also include lunch for one the next day. I used 80/20 ground beef and smoked bacon and baby bella mushrooms.
I also added several pinches of red pepper flakes to spice things up just a bit, and fresh chopped parsley for a splash of color.
2 teaspoons olive oil
1 shallot, minced
4 ounces fresh mushrooms, trimmed and chopped
2 slices bacon, diced
Table salt and black pepper
2 garlic cloves, minced
Pinch red pepper flakes
8 ounces 80/20 ground beef
1 8-ounce can tomato paste
8 ounces dry spaghetti
Chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving
Heat oil in a 12-inch nonstick skillet over medium heat until shimmering.
Add mushrooms, shallot, bacon and a generous pinch of salt and good grind of pepper.
Cook until mushrooms are lightly browned, 6-8 minutes.
Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in ground beef, breaking up meat with wooden spoon, and cook until no longer pink.
Stir in tomato paste, spaghetti and enough water to cover (I used about 1 1/2 cups), then bring to a boil.
Cover, reduce heat to low, simmer, stirring occasionally, until pasta is tender, 15-17 minutes.
Uncover and continue to cook, stirring occasionally, until sauce is thickened slightly, about 1 minute. Stir in chopped parsley.
Serve in bowls with grated Parmesan.
Serves 2, with leftovers.
— adapted from “Cooking For One” by America’s Test Kitchen
Ramekin Brownies for Two
PG tested
What a great recipe! It’s so easy to make and hits all the right notes — gooey in the middle, crispy around the edges and so chocolatey.
I found a can of whipped cream in the fridge so I added a generous squirt as a garnish (wait until the brownies cool, or it will melt). You also could add a scoop of vanilla ice cream or dig in without any topping at all except maybe a pinch or two of flaky salt.
4 tablespoons unsalted butter
1/2 cup plus 2 teaspoons chocolate chips
1 tablespoon unsweetened cocoa powder
1/2 cup granulated sugar
1/4 teaspoon salt (preferably kosher)
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees. Lightly grease two 6-ounce ramekins with cooking spray or butter.
In a large saucepan, melt butter and 1/2 cup chocolate chips, stirring often so it doesn’t burn.
Remove from the heat and whisk in cocoa powder, sugar and salt (the batter will be a little grainy).
Whisk in the egg and vanilla. Batter should smooth out.
Switch to a rubber spatula and stir in the flour until moistened (do not overmix).
Divide the batter evenly between the two ramekins. Place 1 teaspoon chocolate chips into the middle of each brownie; press the chips lightly into the batter.
Bake 20-25 minutes or until the tops look dry and crisp (they will still be bubbly but the tops should be firm). Let cool for 15 minutes then serve with vanilla ice cream or whipped cream.
Serves 2.
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