Boxed pasta is an easy sell for so many reasons.

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.

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.

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Weeknight One-Pan Pasta with Meat Sauce

PG tested

Serves 2, with leftovers

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.

Ingredients

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

Directions

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.

— adapted from “Cooking For One” by America’s Test Kitchen

Distributed by Tribune News Service.