I came home from work the other night and really wanted some warm, comforting pasta. I remembered this recipe for No-Boil Pasta Bake I had seen recently on The Kitchn, so I adapted it to fit what I had on hand.
I used a 15-oz can of tomato sauce instead of a 28-oz can of diced tomatoes and used about half a cup more milk than the original recipe just to have a little more liquid. I also threw in two chopped tomatoes and a chopped red pepper. I baked it in a cast-iron skillet and the pasta was done in about 45 minutes. It tasted great and I barely had to think about it. Amazing.