Set it before the Super Bowl party starts. Came back to an empty slow cooker and zero leftovers.

This slow cooker cheesy beef ziti reminds me of the kind of hearty, no-fuss dishes we’d lean on during harvest season, when everyone came in from the fields tired, hungry, and looking for something warm and comforting. Ziti isn’t exactly old-time Midwestern fare, but the spirit of this dish—beefy, saucy, and blanketed in melted cheese—fits right in with the casseroles and hot dishes that have graced church basements and farm tables for generations. You toss everything into the slow cooker, let it burble away while the house fills with that tomato-and-beef aroma, then lift the lid to find a cozy, game-day crowd-pleaser with cheese stretching from the spoon just like the commercials. It’s the kind of recipe you make when you want to feed a small crowd without fuss, or when you’d rather be visiting with family than standing over the stove.

This cheesy beef ziti is rich and filling on its own, so I like to keep the sides simple and familiar. A crisp green salad with a tangy vinaigrette helps cut through the richness, and a basket of warm garlic bread or buttered dinner rolls is perfect for scooping up any extra sauce. If you grew up in the Midwest like I did, you might add a side of sweet corn—frozen or canned works just fine—or some green beans cooked with a little onion and bacon. For game day, set the slow cooker right on the counter with sturdy paper plates, a bowl of potato chips or crunchy pickles, and let everyone help themselves between plays.

Servings: 6-8 servings

1 pound ground beef, browned and drained
1 (24-ounce) jar pasta sauce (your favorite marinara or meat sauce)
3 cups uncooked ziti pasta (about 12 ounces)
2 cups shredded mozzarella cheese, divided
1 cup cottage cheese or ricotta cheese

Brown the ground beef in a skillet over medium heat, breaking it up as it cooks, until no pink remains. Drain off any excess grease.

In a large bowl, stir together the browned beef and the jar of pasta sauce until well combined.

Lightly grease the inside of your slow cooker. Spread about 1 cup of the beef-sauce mixture over the bottom of the cooker to keep the pasta from sticking.

Add half of the uncooked ziti in an even layer over the sauce. Spoon half of the remaining beef-sauce mixture over the pasta, spreading gently. Dollop the cottage cheese or ricotta over this layer and spread as best you can.

Sprinkle 1 cup of the shredded mozzarella over the cheese layer, then repeat the layers: remaining ziti, remaining beef-sauce mixture, and finish with the last 1 cup of mozzarella on top.

Cover the slow cooker and cook on LOW for about 3 to 3 1/2 hours, or until the ziti is tender when pierced with a fork and the cheese on top is melted and bubbly. Avoid lifting the lid too often so the heat stays in.

Once the pasta is done, switch the slow cooker to WARM. Let it sit for 10–15 minutes to set up a bit. Then scoop out a big spoonful, letting the melted cheese stretch from the pot to the plate, and serve hot.

If your crew likes a little extra kick, stir a pinch of red pepper flakes or a spoonful of prepared Italian seasoning into the sauce before layering. You can swap the ground beef for Italian sausage or use half beef and half sausage for a deeper, old-fashioned Sunday-supper flavor. For a creamier bake, use all ricotta and add an extra handful of mozzarella on top during the last 15–20 minutes of cooking. Whole wheat or high-protein ziti works fine, but it may cook a bit faster, so start checking around the 2 1/2-hour mark. If your slow cooker tends to run hot, you can parboil the ziti for 4–5 minutes before layering to ensure even cooking. And if you’re feeding just a few people, halve the recipe and use a smaller slow cooker, or make the full batch and portion leftovers into freezer containers—this reheats beautifully for quick lunches or a no-work supper on a busy day.