Of course!

Marianara sauce: https://cooking.nytimes.com/recipes/1015987-classic-marinara... You'd have to buy a san marazano can and spaghetti for this, a couple bucks each, and you can store each for quite a while. You can add meatballs in it if you're not a vegetarian.

Pesto sauce: https://www.seriouseats.com/recipes/2014/07/best-pesto-recip... You might balk at the idea of having fresh basil... I would argue it's one of the things you really need in your life! Buy a small plant, it'll run you 3-4 dollars (if that). Keep it by your window sil so it gets some sunshine, and it looks pretty, and the responsibility of having to water it is calming and enjoyable.

A whit'ish sauce: https://lilluna.com/creamy-garlic-penne-pasta/

It really gets fun when you get fancy with it. I often add whatever vegetable I have at hand (e.g. , get some cumin seeds and bay leaves heated up in some olive oil, add some onions/garlic into this oil... and whatever spices you like and can handle (I'm partial to a bit of cayenne pepper, paprika, ground cumin), and finally add your $VEGETABLE). Add this to your pasta sauce.

I know Italians won‘t like this, but... I use, for a can (400g) of tomatoes: chop a half onion, simmer in olive oil at low temp for 5-10 mins (“soffrito”), add heat, add sugar (2 tbsp, not if the tomatos are really sweet), let it caramelize a bit, add bayleaf and pimenta (allspice), add 0.1-0.2l red wine, reduce until it gets sticky, add tomatoes, stir well, put in 2-3 cloves of garlic, reduce by 20%, add salt, remove garlic, add a bit of oil. The balance of sweetness, acidity, saltiness, bitter notes (from the wine) and umami (from the tomatoes) together with the aromas from the wine, the oil and the spices never disappoints.

A Bolognese sauce (and I'm sure a proper chef would tell you all the ways I'm getting this wrong) is one of those things you can make a big old pot and freeze down for multiple meals.

Brown some ground meat. I'm a fan of some spicy pork sausage and beef. Figure a pound or so. Drain and set aside. Dice up some bacon - figure a quarter of the pack or so. Peel a couple carrots and drop them in with the bacon. Peel and cut an onion in half, toss it in. Do a couple stalks of celery too as the bacon cooks.

Once the bacon starts to crisp up, drain the fat if you need to. Add the meat back in and leave in the veg. Add a can of diced tomatoes. Add a cup of chicken stock. Add a small can of tomato sauce. Stir and cover, and let it sit on the stove for 3-4 hours at a simmer - just making the occasional bubble.

Dice an onion, a few carrots, and some celery. Smash/dice a few garlic cloves. Grab another pan, drop in a 1/4-1/2" chunk of butter, and saute up the onion for a couple minutes, add the carrots, garlic, and celery. When the chucks of garlic start turning brown, throw a half a cup or so of wine (red, white, whatever you've been drinking while you cook) into the pan and scrap up all the good stuff. Take it off heat.

Fish out the original veg you added in a few hours ago, and dump in the fresh stuff you just cooked up. Add some basil and oregano (fresh if you have it) if you have any and let it simmer for another 30 minutes.

Add a cup of milk or cream and let it simmer uncovered for another 15 minutes or so.