When you need a satisfying dinner for two without a trip to the grocery store or a big budget, these five recipes are your answer. Each one uses affordable pantry staples like pasta, rice, eggs, and canned tomatoes, and most come together in under 30 minutes. They’re flexible, forgiving, and designed to make two generous servings with minimal fuss.
Ingredients
For the creamy tomato pasta:
- 8 oz (225 g) spaghetti or other long pasta
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) heavy cream (or 1/2 cup whole milk)
- 1/2 tsp salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/4 cup (25 g) grated Parmesan cheese, plus more for serving
For the crispy chickpea and spinach skillet:
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 tbsp (30 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 5 oz (140 g) fresh spinach
- 1 lemon, juiced (about 2 tbsp / 30 ml)
For the black bean quesadillas:
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1/2 cup (75 g) frozen corn, thawed
- 1/2 cup (60 g) shredded cheddar or Monterey Jack cheese
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 4 large flour tortillas (8-inch / 20 cm)
- 2 tbsp (30 ml) vegetable oil, for cooking
For the egg fried rice:
- 2 cups (370 g) cooked long-grain rice, chilled (day-old is best)
- 2 large eggs
- 2 tbsp (30 ml) vegetable oil, divided
- 1 cup (150 g) frozen peas and carrots, thawed
- 2 green onions, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tsp sesame oil (optional)
For the tuna melt:
- 1 can (5 oz / 140 g) tuna, drained
- 1/4 cup (60 g) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (40 g) finely chopped celery
- 2 tbsp (20 g) finely chopped red onion
- 1/4 tsp black pepper
- 4 slices bread (sourdough or whole wheat)
- 4 slices cheddar or Swiss cheese (about 2 oz / 60 g total)
- 1 tbsp (15 g) butter, softened
Instructions
For the creamy tomato pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 5 minutes.
- Stir in the cream and Parmesan. Cook for 2 minutes until slightly thickened. Add the cooked pasta and toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Serve immediately with extra Parmesan.
For the crispy chickpea and spinach skillet:
- Pat the chickpeas dry with a paper towel. Heat olive oil in a large skillet over medium-high heat. Add chickpeas and cook, shaking the pan occasionally, until browned and crispy, about 8 minutes.
- Stir in paprika, cumin, and salt. Cook for 1 minute more.
- Add spinach in handfuls, stirring until wilted, about 2 minutes. Remove from heat and stir in lemon juice. Serve warm.
For the black bean quesadillas:
- In a bowl, mash half the black beans with a fork. Stir in the remaining whole beans, corn, cheese, chili powder, and cumin.
- Divide the filling between two tortillas, spreading to the edges. Top with the remaining tortillas.
- Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Cook one quesadilla at a time, pressing down with a spatula, until golden and crisp, about 3 minutes per side. Repeat with the remaining oil and quesadilla. Cut into wedges and serve.
For the egg fried rice:
- Heat 1 tbsp (15 ml) vegetable oil in a wok or large skillet over high heat. Add the eggs and scramble until just set, about 1 minute. Remove to a plate.
- Add the remaining 1 tbsp (15 ml) oil to the pan. Add the rice and stir-fry for 2 minutes, breaking up clumps.
- Add the peas and carrots and cook for 2 minutes more. Return the eggs to the pan, add soy sauce and sesame oil (if using), and toss to combine. Stir in green onions and serve hot.
For the tuna melt:
- In a bowl, mix tuna, mayonnaise, mustard, celery, red onion, and pepper.
- Butter one side of each bread slice. Place two slices, buttered side down, on a skillet over medium heat. Top with half the tuna mixture, then 2 slices of cheese each. Cover with the remaining bread, buttered side up.
- Cook until golden brown on the bottom, about 3 minutes. Carefully flip and cook until the other side is golden and the cheese melts, about 3 minutes more. Serve hot.
Tips
- Substitutions: Use any pasta you have; the sauce works with penne, fusilli, or even macaroni. For the chickpea skillet, swap spinach for kale (cook 2 extra minutes) or Swiss chard. In the quesadillas, pinto beans work in place of black beans, and any melting cheese like mozzarella or pepper jack is fine.
- Make it cheaper: Buy store-brand canned goods and frozen vegetables; they’re just as good as name brands. For the fried rice, use leftover rice from a previous meal—freshly cooked rice will turn mushy, so plan ahead.
- Common mistakes: Don’t skip drying the chickpeas; moisture prevents crispiness. For the pasta, don’t overcook the garlic—it should be golden, not brown, or it will taste bitter. When making quesadillas, don’t overfill them or they’ll burst.
- Time-savers: Prep all ingredients before you start cooking. For the pasta, you can make the sauce while the pasta boils. For the tuna melt, mix the filling ahead and refrigerate until ready to cook.
Serving Suggestions
Pair the creamy tomato pasta with a simple green salad dressed with lemon and olive oil. The chickpea skillet is great with crusty bread or over rice. Serve the quesadillas with salsa, sour cream, or a squeeze of lime. The fried rice is a complete meal on its own, but you could add a fried egg on top. The tuna melt goes well with tomato soup or a handful of potato chips.
Variations
Pasta: Add a pinch of red pepper flakes for heat, or stir in fresh basil at the end. Use milk instead of cream for a lighter sauce, but know it won’t be as rich.
Chickpeas: Add a handful of cherry tomatoes with the spinach, or top with crumbled feta cheese. For a non-vegetarian version, add cooked chicken sausage slices.
Quesadillas: Add sliced bell peppers or onions sautéed until soft. Swap the corn for diced zucchini. For a spicier version, add a minced jalapeño.
Fried rice: Add cooked chicken, pork, or shrimp for extra protein. Use any vegetables you have—broccoli, bell peppers, or mushrooms all work. For a gluten-free option, use tamari instead of soy sauce.
Tuna melt: Add sliced tomatoes or avocado before grilling. Use rye or pumpernickel bread for a different flavor. You can also mix in a tablespoon of pickle relish for tang.
Storage and Reheating
All of these dishes are best eaten fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. The pasta can be reheated in a skillet with a splash of water or milk over medium heat, stirring until hot. The chickpea skillet reheats well in the microwave or on the stovetop; add a little water if it seems dry. Quesadillas can be reheated in a dry skillet over medium heat until crisp again, or in the microwave for a softer texture. Fried rice should be reheated in a hot skillet or wok to restore its texture, not in the microwave. Tuna melts are best reheated in a toaster oven or under a broiler to keep the bread crisp. Always reheat leftovers to an internal temperature of 165°F (74°C) as a safety measure.
Frequently Asked Questions
Can I use instant rice for the fried rice? Yes, but it’s best to cook it a day ahead and chill it. If using freshly cooked instant rice, spread it on a baking sheet and refrigerate for 30 minutes to dry it out slightly.
What if I don’t have heavy cream for the pasta? Use whole milk or half-and-half, but the sauce will be thinner. You can also use 1/2 cup of Greek yogurt, but add it off the heat to prevent curdling.
Can I make these recipes vegan? For the pasta, use coconut cream or a plant-based cream and omit the Parmesan or use nutritional yeast. For the chickpeas, it’s already vegan. For the quesadillas, use vegan cheese and dairy-free tortillas (check labels). For the fried rice, skip the eggs or use a tofu scramble. For the tuna melt, substitute with mashed chickpeas mixed with vegan mayo and top with vegan cheese.
How do I keep the quesadillas from getting soggy? Cook them on medium heat, not high, and don’t overfill. Also, make sure the beans are well-drained and the corn is thawed and patted dry.
Can I use canned tuna that’s in oil? Yes, just drain it well and reduce the mayonnaise to 2 tablespoons since the oil adds moisture.
What’s the best way to reheat the pasta without it drying out? Add a splash of milk or water and reheat gently on the stovetop, stirring frequently. You can also add a pat of butter for extra richness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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