Set this up before we left for St. Patrick's Day parade prep and came home to the most incredible aroma filling the whole house.

This 4-ingredient slow cooker creamy spinach farfalle is exactly the kind of set-it-and-forget-it comfort food I lean on during busy weekends. I actually threw this together before we left for St. Patrick's Day parade prep, and when we walked back in the door a few hours later, the whole house smelled like garlicky, cheesy heaven. It’s a Midwest-style, no-fuss pasta dinner: pantry staples, frozen spinach, and the slow cooker doing all the work while you’re out juggling errands, kids’ activities, or holiday plans. The farfalle holds onto the silky, green-flecked sauce so every bite is cozy and satisfying.

Serve this creamy spinach farfalle straight from the slow cooker with a simple green salad or sliced cucumbers and cherry tomatoes for something fresh and crisp. Warm garlic bread, crusty baguette, or even buttered toast soldiers are perfect for scooping up the extra sauce. If you want to bulk it up, add a side of roasted vegetables or a rotisserie chicken on the table so everyone can help themselves. A glass of chilled white wine or sparkling water with lemon rounds everything out for an easy, low-stress dinner.

Servings: 4

8 oz uncooked farfalle (bow-tie pasta)

Lightly spray the inside of a medium slow cooker (3–4 quart) with nonstick cooking spray to help prevent sticking and make cleanup easier.

Add the cubed cream cheese to the bottom of the slow cooker, spreading it out a bit so it can melt evenly.

Scatter the well-squeezed frozen chopped spinach over the cream cheese, breaking up any big clumps so it’s fairly evenly distributed.

Pour the broth over the cream cheese and spinach. Do not stir; just make sure most of the cream cheese is touching some liquid so it can soften as it heats.

Cover and cook on LOW for 2 to 2 1/2 hours, until the cream cheese is very soft and the broth is hot and steamy. This is the perfect window to head out for parade prep or errands while the base sauce develops and the house starts to smell amazing.

Remove the lid and whisk or stir the mixture vigorously until the cream cheese is fully melted and you have a smooth, creamy, green-flecked sauce. Taste and add a small pinch of salt if needed, depending on your broth.

Stir in the uncooked farfalle, making sure all of the pasta is submerged in the creamy spinach sauce. If any pieces are sticking up, press them down with the back of a spoon so they’re covered by liquid; this helps them cook evenly.

Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the farfalle is just tender but not mushy. Slow cookers vary, so start checking at the 20-minute mark the first time you make it.

Once the pasta is cooked to your liking, give everything a good stir. The sauce will look a bit loose at first but will thicken as it stands. If it seems too thick, splash in an extra tablespoon or two of warm broth and stir again.

Turn the slow cooker to WARM, rest the lid slightly ajar to let a bit of steam escape, and let the pasta sit for 5 to 10 minutes while you set the table. This helps the sauce cling to the farfalle and gives you that cozy, creamy texture you see in the slow cooker photo.

Serve the creamy spinach farfalle straight from the slow cooker with a wooden spoon for scooping, and enjoy it hot while it’s velvety and steamy.

Stir in flavor boosters: Add 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of black pepper or red pepper flakes along with the broth for extra depth without increasing the ingredient list too much. For a protein boost, serve this as a base under sliced grilled chicken, Italian sausage, or rotisserie chicken instead of cooking meat directly in the slow cooker. If you like extra cheesiness, sprinkle grated Parmesan or Romano over each bowl right before serving. To lighten it up a bit, you can swap half of the cream cheese for reduced-fat cream cheese; the sauce will be slightly less rich but still creamy. For a looser, silkier sauce, add an extra 1/4 to 1/2 cup broth when you stir in the pasta. If you need to keep it warm for a crowd, leave the slow cooker on WARM and stir in a splash of broth every 20–30 minutes to keep the pasta from drying out. You can also swap farfalle for other short, sturdy shapes like penne or rotini, just keep an eye on the cook time since different shapes may soften faster.