Pasta bake

Quick, easy, and very tasty.  We took one to my mother's yesterday, and assembled and baked it there, to try to make sure Mom would stay put and not do anything.  That part of the plan failed spectacularly, but everybody enjoyed it. 

I don't remember precisely where I got this recipe--I think it was from the back of a jar of Prego, but I'm not sure.  In any case, it works with pretty much any sauce you like, and with most noodles that aren't the long, thin kind.

16 oz pasta (macaroni, the 6-serving bag of tortellini, mini ravioli, ziti, rotini, shells, etc.)
1 jar (24-26 oz) tomato-based pasta sauce, any variation
2 c or more shredded mozzarella

1. Preheat oven to 425.  2.  In a 9x13" pan (or a disposable half-sized steamer tray, about 11x14"), mix uncooked pasta and pasta sauce.  3. Refill jar with water, pour in with pasta and sauce, mix well. 4.  Cover tightly with aluminum foil.  4. Bake covered for 30 minutes for unfilled pasta, 35 for filled pasta.  5.  Uncover pasta, stir, and top with cheese.  6.  Bake for 10 more minutes, until edges of cheese are lightly browned, and pasta is tender.

Usually, the unfilled pasta needs a bit of time to set up, while the tortellini or ravioli doesn't.

Serve hot, with salad and garlic bread.