Pasta with Marinara and Fresh Mozzarella
Jarred sauce + fresh mozzarella = dinner in 20 minutes, no thinking required.
This is the recipe for nights when you open the fridge, see a ball of mozzarella, and just need something to work. Boil pasta, warm up a good jarred marinara with a little garlic and olive oil, tear the mozzarella over the top, and you're done. It tastes like you actually cooked — because you did, just without the drama. Expect a saucy, slightly melty bowl that's genuinely satisfying. No fancy technique, no special equipment, no stress. It clocks in well under $10 and under 25 minutes start to finish.
Ingredients
- 8 oz spaghetti or rigatoni — any long or tube pasta works
- 1.5 cup jarred marinara sauce — about half a 24 oz jar; use a brand you like
- 4 oz fresh mozzarella — from a ball or log; torn into chunks
- 3 unit garlic cloves — thinly sliced
- 2 tbsp olive oil
- 0.5 tsp red pepper flakes — optional, to taste
- 1 pinch kosher salt — plus more for pasta water
- 0.25 cup fresh basil leaves — optional but great; tear just before serving
Method
- 1 Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out about ½ cup of pasta water and set it aside.
- 2 While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, for about 1 minute until fragrant and just barely golden — don't let it burn.
- 3 Add the red pepper flakes (if using) and stir for 10 seconds, then pour in the marinara sauce. Stir to combine and let it simmer on medium-low for 4–5 minutes, stirring occasionally, until the sauce deepens slightly in color and flavor.
- 4 Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat, adding a splash of the reserved pasta water to loosen the sauce if it looks too thick.
- 5 Remove the skillet from the heat. Tear the fresh mozzarella into rough chunks and scatter it over the pasta. Let it sit for 1–2 minutes so the cheese softens and starts to melt into the sauce.
- 6 Tear the basil over the top if using. Taste, adjust salt, and serve straight from the pan.
Variations
- Faster swap: skip the garlic step — If you're truly exhausted, skip the garlic-in-oil step and just heat the marinara straight in the pan. Still good — just a little less depth.
- Substitution: no fresh mozzarella — Use shredded low-moisture mozzarella instead. It melts more completely and costs less — just stir it in off the heat and let it melt for a minute.
- Add protein: canned white beans — Drain and rinse a 15 oz can of white beans and stir them into the sauce when you add the pasta. Keeps it vegetarian and adds filling protein for under a dollar.
Notes
Fresh mozzarella releases a little water as it sits, which is fine — it blends into the sauce. If you want it more melted, cover the pan for 2 minutes after adding the cheese. Leftovers reheat okay in a skillet with a splash of water, but the mozzarella won't be as stretchy the next day.
Equipment that helps
- Large skillet — Wide enough to toss the pasta with the sauce without it spilling over the sides.
- Large pot — Pasta needs plenty of water to cook evenly and not clump together.
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