Date Night In: Just 3 ingredients. Place the frozen pasta in the crock, add sauce and cheese, and get a meal so delicious it rivals your favorite Italian restaurant.

This 3-ingredient slow cooker stuffed shells recipe is my go-to for an easy date night in when I want something cozy and restaurant-level without hovering over the stove. Instead of boiling and stuffing pasta from scratch, we’re taking a total shortcut with frozen cheese-stuffed jumbo shells, jarred marinara, and shredded mozzarella. You literally place the frozen pasta in the crock, add sauce and cheese, set it, and walk away. It tastes like something you’d order at your favorite Italian spot, but it comes together in minutes and quietly simmers while you finish work, wrangle emails, or just enjoy a glass of wine on the couch.

Serve these cheesy stuffed shells straight from the slow cooker with a simple green salad (think mixed greens, cherry tomatoes, and a quick vinaigrette) and warm garlic bread or a crusty baguette to soak up all the extra marinara. A sprinkle of dried Italian herbs or red pepper flakes at the table is a nice touch if you have them on hand. For date night, I like to plate the shells in shallow bowls, spoon extra sauce over the top, and pair with a glass of red wine or sparkling water with lemon for an easy but special-feeling meal.

Servings: 4

24 frozen cheese-stuffed jumbo pasta shells (about 1 1/2 to 2 pounds)

Lightly spray the bottom and sides of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Spread about 1 cup of the marinara sauce evenly over the bottom of the slow cooker to create a saucy base.

Arrange the frozen cheese-stuffed jumbo pasta shells in a single snug layer on top of the sauce, placing them neatly in rows so they cover the bottom of the slow cooker. It’s okay if they touch, but avoid stacking if possible so they cook evenly.

Spoon the remaining marinara sauce evenly over the tops and in between the shells, making sure each shell is at least partially covered in sauce. This keeps the pasta from drying out while it cooks.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the sauced shells.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the shells are heated through and tender and the sauce is bubbling around the edges. (If your slow cooker runs hot, start checking around 2 1/2 hours.)

During the last 15 to 20 minutes of cooking, sprinkle the remaining 1 cup of mozzarella cheese evenly over the shells, then cover again and let cook just until the cheese is fully melted and gooey.

Turn off the slow cooker and let the shells sit, covered, for about 5 minutes to set slightly. Then carefully scoop the shells out with a large spoon or spatula, making sure to get plenty of sauce and melted cheese with each serving. Serve warm.

To keep this a true 3-ingredient recipe, any add-ins are totally optional, but they’re fun if you have them. For extra flavor, stir a teaspoon or two of dried Italian seasoning or a pinch of red pepper flakes into the marinara before pouring it over the shells. If you want more protein without extra prep, use a meat-based marinara sauce or add a layer of pre-cooked Italian sausage or ground beef under the shells (this technically adds an ingredient, but it’s great for a heartier meal). You can also swap the mozzarella for an Italian cheese blend for a slightly sharper flavor, or use a vodka or arrabbiata sauce instead of plain marinara for a different vibe. For make-ahead help on a busy workday, you can assemble the shells and sauce in the slow cooker insert the night before, cover, and refrigerate; in the morning, place the insert in the base, add the cheese, and cook as directed, adding a little extra time if needed since it’s starting cold. If you’re cooking for two, halve the recipe and use a smaller slow cooker, or make the full batch and portion leftovers into containers for easy lunches—they reheat well in the microwave with a splash of extra sauce if you have it.