This crowd-pleasing, vegetarian pasta recipe is begging to be in your weekly roster. I mean, what convincing do you need other than "cheesy" and "pasta?" It’s essentially a stovetop mac and cheese, without the fussy step of making a bechamel to thicken the sauce. Quick-roasted tomatoes add welcome acidity and pops of juicy flavor to contrast the rich cheeses, and a topping of Parmesan-infused panko breadcrumbs take the whole thing to the next level. It’s comforting, easy, and delicious, just what weeknight dinners should be.