I make the skillet ziti quite frequently, and generally use their method of cooking dried pastas in sauce. I also loved the cheese lasagna (don't recall if it is 3 cheese or 4 cheese). That one is very, very rich, though.
Hot and sour soup. We make it LOTS, although we use black vinegar and sub in dried lily buds for what I'm remembering as a balsamic/other vinegar approximation and bamboo shoots. What a delicious recipe.