The newest pasta to me, that I really enjoy, is Sopa Seca.
I was also making a lot of Greek-inspired mac & cheese, with added feta, dill, greens a while back.
I make orzo with tomato, shrimp and feta often. I grew up eating giovetsi with orzo- but that is a slow dish, not a quick pasta.
I really don’t jarred red sauce much. I wouldn’t buy it if I was I only cooking for myself.
For a quicker version of something that tastes like pastitso, this is a good recipe. It’s one of the only Rachel Ray recipes I’ve made, and it was a keeper for me. https://www.google.com/amp/s/www.rachaelraymag.com/.amp/recipe/beef-and-feta-pasta-bake
