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

Let the baked ziti rest for 5–10 minutes before serving. This helps it set up a bit so it scoops more neatly (and saves a few burnt tongues at the table). Serve straight from the foil trays for an easy, no-fuss dinner.

To make ahead or freeze: Assemble the ziti completely, cover tightly with foil, and refrigerate for up to 2 days or freeze for up to 2–3 months. If baking from the fridge, add about 10 extra minutes of bake time. If baking from frozen, bake covered at 350°F (175°C) for 45–60 minutes, then uncover and bake until bubbly and browned.

To add protein without complicating things, stir in 1–2 cups of cooked Italian sausage, ground beef, or shredded rotisserie chicken when you mix the pasta with the sauce and ricotta. For extra creaminess, swap half of the ricotta for a cup of cottage cheese or a splash of heavy cream. If you like a little kick, use a spicy marinara or add crushed red pepper flakes to the sauce before mixing. You can also sneak in veggies—frozen spinach (thawed and squeezed dry), sautéed mushrooms, or chopped roasted vegetables fold in easily without changing the basic recipe. For a more lasagna-like vibe, sprinkle grated Parmesan on top of the mozzarella before baking. If you’re cooking for just one or two people, assemble both foil trays and freeze one unbaked; future you will be very grateful on a busy weeknight when dinner is as simple as turning on the oven. To keep things even faster on a worknight, cook the pasta and assemble the trays the night before, then just bake when you get home.