Boil the pasta: Cook ziti in well-salted water until just shy of al dente. Leave it a little firm since it will continue cooking in the oven. Drain and toss with 1 tablespoon oil so it doesn’t stick.

Build the sauce base: In a large bowl, mix marinara, Alfredo (if using), and evaporated milk. Add garlic powder, onion powder, Italian seasoning, red pepper flakes, sugar (if using), and a pinch of salt and pepper. Taste and adjust.

Add mix-ins: Stir in any canned or frozen add-ins. If using canned meats, drain well. If using frozen meatballs, thaw briefly in the microwave or slice into halves.

Combine with pasta: Add the drained pasta to the sauce and toss until evenly coated. If it looks dry, add a splash of water or more evaporated milk. You want it saucy.

Layer in a baking dish: Lightly oil a 9x13-inch dish. Spread half the pasta, sprinkle with half the mozzarella and half the Parmesan. Add the rest of the pasta, then top with remaining cheeses. Dust with extra Italian seasoning and black pepper.

Cover and bake: Cover with foil and bake at 375°F (190°C) for 20 minutes to heat through and meld flavors.

Uncover and brown: Remove the foil and bake another 10–15 minutes until the top is bubbly and slightly golden. If you like extra color, broil for 1–2 minutes—watch closely.

Rest and serve: Let it sit 5–10 minutes to set. Cut into squares or scoop. Finish with a sprinkle of canned Parmesan if you like.