I first learned about one-pan pasta when I worked for Martha Stewart.  To me, it originated with her.  This pasta isn’t baked, it’s made all on the stovetop.  No separate sauce pan, no straining.  The best part is that the creamy sauce has no butter, cream, or milk.  Instead, similar to risotto, it relies on frequent stirring and the starch that is extracted and developed to make it super creamy.