today, we’ll be stove-top cooking a stouffer’s ‘classic spaghetti & meatballs'.

in the pot, with added olive oil, water, canned tomato sauce, pinched oregano, and a bay leaf

cover and stir, occasionally smashing it to bits with a wooden spoon.

this’ll take about 10 minutes on medium heat, and yes, its slightly messier than the microwave :)

set up your side salad in the freezer, so it’ll be super chilled

let the pot rest about 5 minutes, so the bay leaf can really do its magic.

plate with a slotted spoon, spooning over additional sauce, as desired

top with parmesan, and nom.