Brought this to the church fish fry potluck and three people followed me to my car asking for the recipe.

This 5-ingredient slow cooker golden baked ziti is the kind of cozy, church-basement potluck dish that makes people hunt you down in the parking lot for the recipe. It’s all the comfort of classic baked ziti—creamy, saucy, and loaded with melty cheese—but made right in your slow cooker so your oven stays free and your kitchen stays calm. The edges get beautifully crispy and golden while the center stays soft and cheesy, just like the pans our church ladies have been bringing to fish fries and funeral lunches for years, only with almost no prep and no fancy ingredients.

Serve this golden baked ziti straight from the slow cooker on warm, with a simple green salad (think romaine, cucumbers, and a zippy Italian dressing) and a basket of garlic bread or buttered rolls for soaking up the extra sauce. At a fish fry, it pairs nicely alongside fried or baked fish, coleslaw, and lemon wedges, since the creamy pasta balances out the crispy, salty fish. For family nights, I like to add steamed green beans or roasted broccoli on the side to round things out, and a bowl of grated Parmesan at the table so everyone can sprinkle on a little extra if they like.

Servings: 8-10

1 pound dry ziti pasta

Spray the inside of a large oval slow cooker (5–6 quarts) generously with nonstick cooking spray to help prevent sticking and make cleanup easier.

In a medium bowl or large measuring cup, whisk together the marinara sauce and Alfredo sauce until they are fully combined and smooth. This creates a creamy pink sauce that keeps the ziti tender and gives that golden, bubbly top.

Pour about 1 cup of the sauce mixture into the bottom of the slow cooker and spread it out to lightly coat the surface. This helps keep the first layer of pasta from sticking and drying out.

Add half of the uncooked ziti (about 1/2 pound) in an even layer over the sauce in the slow cooker. It doesn’t have to be perfect, but try to spread it out so it cooks evenly.

Sprinkle 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan evenly over the dry ziti layer. This gives you those stretchy, cheesy pockets in the middle that everyone loves.

Pour about half of the remaining sauce mixture (roughly 2 cups, depending on jar size) evenly over the cheese and pasta, making sure to cover as much of the ziti as you can so it cooks in the sauce.

Repeat the layers: add the remaining uncooked ziti in an even layer, then sprinkle with another 1 cup of shredded mozzarella. Pour the rest of the sauce mixture over the top, gently pressing down with the back of a spoon to help the sauce settle around the pasta.

Finish with the remaining 1 cup of shredded mozzarella and the remaining 1/4 cup grated Parmesan sprinkled evenly over the top. This top layer is what turns deep golden and a little crispy around the edges as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the pasta is tender but not mushy. Try not to lift the lid during the first 2 hours so the heat and moisture stay trapped inside.

Around the 2-hour mark on HIGH (or 3 1/2 hours on LOW), check a piece of pasta from the center with a fork. If it’s still quite firm, continue cooking in 20-minute increments, checking again as needed. The edges should look browned and bubbly, with some crispy cheese and a creamy center.

Once the pasta is cooked to your liking and the top is golden, turn the slow cooker to WARM. Let the ziti sit, covered, for about 10–15 minutes to set up slightly; this makes it easier to scoop and helps the layers hold together for serving at a potluck.

Before serving, you can gently loosen the edges with a spatula if any cheese has crisped up against the sides. Serve straight from the slow cooker on the WARM setting so it stays melty and comforting on the potluck table.

For picky eaters, stick with a very mild marinara and a classic Alfredo, and skip any extra seasonings so the flavor stays creamy and familiar. If your family likes a little more zip, you can stir 1 teaspoon of Italian seasoning and a pinch of red pepper flakes into the sauce before layering (this doesn’t change the 5-ingredient base, just boosts flavor). To add protein without complicating things, brown 1 pound of mild Italian sausage or ground beef with a pinch of salt, drain it well, and sprinkle it between the pasta layers along with the cheese. For a lighter version, you can use a light Alfredo sauce and part-skim mozzarella; just know it may brown a bit less, so if you want extra golden edges, leave it on HIGH for an additional 10–15 minutes while watching closely. If you need to travel to a church potluck or fish fry, cook the ziti until just tender, switch the slow cooker to WARM, wrap the lid and base in a clean towel for insulation, and bring a big serving spoon. At the table, set out extra Parmesan, red pepper flakes, and maybe a bowl of steamed veggies so everyone can build their own plate the way they like it. Leftovers reheat well in the microwave with a splash of milk or a spoonful of extra sauce to keep everything creamy.