Pasta is one of those forever foods that survive the tides of trends. It’s cozy and delicious and will never go out of style. Because it’s always pasta night somewhere, we felt it apropos to gather our tried-and-true classics for you to sample. Just boil up a pot and enjoy!

Easy Ziti

This is my easy, no-fail baked ziti recipe. I make it every year for my family’s Motzaei Shabbos Chanukah party. I put all the ingredients into the pan right after Shabbos, place it in the oven, and have it ready, fresh out of the oven, when my guests start to arrive.

SERVES 8

• 1 16-oz (450-g) pkg raw pasta
• 1 26-oz (740-g) jar pasta sauce
• 13 oz milk
• 13 oz water
• 8 oz shredded cheese, divided

Place pasta in 9x13-inch (23x33-cm) pasta pan. Add pasta sauce. Fill half of the empty pasta sauce jar with milk and the other half with water, and pour it into the pan.

Add ³⁄₄ of the cheese. Mix well with a spoon. Sprinkle remaining cheese on top. Cover and bake at 350°F (175°C) for 1 hour and 15 minutes.

Enjoy!

—Goldie Fogel, administration

Deluxe Stuffed Shells

Recipe from Dining In

I make this recipe all the time!

SERVES 10

• 1 12-oz (340-g) pkg jumbo pasta shells, cooked according to pkg directions
• 16 oz (450 g) mozzarella cheese
• 16 oz (450 g) ricotta or farmer cheese
• 2 eggs

Sauce

• 1 28-oz (790-g) can tomato sauce
• 1 28-oz (790-g) can crushed tomatoes
• 3 tsp brown sugar
• 1 cube frozen garlic

Mix cheeses with eggs until thoroughly combined. Handling the cooked shells very gently, fill with cheese mixture. Close the open edge of the shells and place face down in a pan.

To prepare the sauce, mix all ingredients thoroughly. Pour over the stuffed shells. Cover tightly and bake at 350°F (175°C) for 1 hour.

—Chavi Feldman, recipe columnist