Conni's lazy-ass pasta bake

(Or lazy-ass lasagna.)

Serves 4.

You will need:
1/2 lb pasta (penne, rigatoni, fusilli/rotini, bowties, etc. Not spaghetti, angel hair, etc.)
16 oz jar pasta sauce (one you like)
15 oz tub ricotta
6-8 oz mozzarella, shredded

8x8 baking dish, sprayed with non-stick spray

Step 1: Cook 1/2 lb pasta as directed on package. Drain.
Step 2: Return pasta to pot.
Step 3: Pour approximately half your pasta sauce into the pot with the pasta. Stir.
Step 4: Spoon approximately half your ricotta into the pot with the pasta and sauce. Stir until thoroughly mixed. (Sauce may appear unpleasant at this stage.)
Step 5: Dump contents of pot evenly into baking dish.
Step 6: Cover with shredded mozzarella.
Step 7: Bake in preheated 375-degree oven for 25-30 minutes, or until cheese is bubbly.

This can be made vegan by substituting soft or silken tofu for the ricotta and your favorite cheese substitute for the mozzarella.

You can easily double the recipe for larger groups. Use a 9x13 baking dish instead. This is my go-to potluck dish if I'm pressed for time.