‘Fellowship favorite’: Just 4 ingredients. I’ve watched people go back for thirds before I even sit down.

This 4-ingredient creamy baked ziti is my go-to when life feels a little too full but I still want something cozy coming out of the oven. It’s the kind of dish I throw together on a weeknight after work, usually while answering emails and reminding myself to switch the laundry. Baked ziti is a classic Italian-American comfort food—basically lasagna’s more relaxed cousin. You still get all the cheesy, saucy goodness, but with way less effort and fewer dishes. This version is simplified on purpose: just four ingredients, two foil trays, and you’re done. It’s perfect for dropping one pan off with a friend who just had a baby, stocking your own freezer for a busy week, or feeding a hungry crowd without spending your entire evening in the kitchen.

This creamy baked ziti is pretty much a full meal on its own, but I like to round it out with something fresh and crunchy. A big green salad with a simple vinaigrette helps balance the richness—think mixed greens, cucumbers, and cherry tomatoes. Garlic bread or warm baguette is great for scooping up the extra sauce (and for anyone who believes carbs should always have a carb friend). If you want to add a veggie side without much effort, roasted broccoli, green beans, or a quick sheet pan of mixed vegetables works perfectly. For a slightly fancier spread, serve it with a simple antipasto plate—olives, sliced salami, and a little cheese—and call it a night.

Servings: 8–10 servings (about 4–5 servings per foil tray)

1 pound (16 oz) ziti pasta (or penne, rigatoni, or mostaccioli)

Preheat your oven to 375°F (190°C). Set two 8×8-inch or similarly sized disposable foil trays on a baking sheet for easy transfer in and out of the oven.

Bring a large pot of salted water to a boil. Cook the ziti according to package directions, but reduce the cook time by 1–2 minutes so the pasta is just shy of al dente. It will finish cooking in the oven. Drain well.

While the pasta cooks, in a large bowl stir together the pasta sauce and ricotta until mostly smooth and combined. It doesn’t have to be perfect—little pockets of ricotta are delicious.

Add the drained pasta to the bowl with the creamy sauce mixture. Add about half of the shredded mozzarella and gently stir until everything is evenly coated.

Divide the saucy pasta mixture evenly between the two foil trays, spreading it into an even layer.

Top each tray with the remaining shredded mozzarella, sprinkling it evenly over the surface. If you like extra cheese pulls, don’t be shy—pile it on.

Cover each tray tightly with foil. Bake at 375°F (190°C) for 20–25 minutes, until the pasta is heated through and the cheese is mostly melted.

Remove the foil and bake for another 8–12 minutes, or until the cheese on top is melted, lightly browned, and bubbly around the edges.