Pasta is a quick and easy meal, and can be done as simply or as fancy as you feel like.
Once, when I was young, I had dinner at a family friend's house and she served Spaghetti Pie. It was wonderful - crunchy on the bottom and sauce on the top, with all the starchy goodness of pasta in the middle. I tried to recreate this pie, based on vague memories. But Andy baulked at the idea of a sauce-less layer of pasta, so I tossed some Spag-Bol sauce through the pasta, and then poured extra sauce on top before baking. It did get crunchy around the edges, but it wasn't quite what I was looking for. Good, anyways, and a good way to use up leftover sauce.
Store-bought gnocchi is one of the quickest dinners there is. This one is topped with a jar of sauce which we jazzed up with some eggplant and capsicum. Next to the gnocchi is some leftover cauliflower-in-cream sauce, and fresh tomatoes. Perfect for those days when I'm teaching until 5pm.
Andy made this light, summery pasta dish when it started to warm up and we decided we needed to shift our meals to reflect the change in seasons. Tomato, green beans, cannellini beans, lemon juice and fresh dill lifted this pasta to light and tangy heights.