Set it before Lenten fish fry and come home to something the whole family fights over.

This 5-ingredient slow cooker Friday fish pasta using conchiglie is exactly the kind of set-it-and-forget-it comfort food I lean on during busy Lent evenings. You toss everything in the crockpot before heading out to the church fish fry or late-afternoon activities, and when you walk back in the door, the house smells like an Italian restaurant. Tender white fish melts into a creamy, tomatoey sauce that seeps into the shells, and a blanket of golden, bubbly cheese on top makes it feel like a pasta bake—without ever turning on the oven. It’s simple, cozy Midwestern comfort with just enough “wow” factor that everyone ends up fighting over the cheesy corners.

Serve this cheesy fish pasta straight from the slow cooker with a big green salad (bagged is totally fine) and some crusty bread or garlic toast to scoop up all the extra sauce. A squeeze of lemon over each bowl brightens the richness, and if you’re not strictly sticking to five ingredients, a sprinkle of fresh parsley or basil on top adds color and freshness. It pairs nicely with sparkling water with lemon or a light white wine for the adults, and leftovers reheat well for easy lunches the next day.

Servings: 6

12 oz uncooked conchiglie (medium pasta shells)

Spray the inside of a 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Pour the dry conchiglie into the bottom of the slow cooker and spread it into an even layer.

In a large measuring cup or bowl, whisk together the marinara sauce and water until smooth. Stir in 1 cup of the shredded mozzarella cheese.

Pour the sauce mixture evenly over the dry pasta, pressing down gently with a spoon to make sure most of the shells are submerged in liquid.

Place the frozen white fish fillets on top of the saucy pasta in a single layer as best you can. It’s okay if they overlap a bit.

Cover and cook on LOW for 3 1/2 to 4 hours, or until the pasta is tender and the fish flakes easily with a fork. (Slow cookers vary, so start checking around the 3-hour mark the first time you make it.)

Once the fish is cooked, use two forks to gently break it into large bite-size flakes right in the slow cooker, stirring it through the pasta and sauce so it evenly distributes. Try not to over-stir; you want some nice pieces of fish to remain visible.

Smooth the top of the pasta mixture, then sprinkle the remaining 1 cup shredded mozzarella evenly over the surface.

Cover and cook on HIGH for 10 to 15 minutes, just until the cheese is melted, bubbling, and lightly golden around the edges. If your slow cooker lid traps a lot of moisture, you can tip it slightly and let some steam escape for a minute so the top stays cheesy instead of watery.

Turn the slow cooker to WARM and let the pasta sit for 5 to 10 minutes to set a bit before serving. Scoop big spoonfuls straight from the crock, making sure to get plenty of that cheesy top layer in every serving.

Use what you have and what your family likes. Fish: Any mild white fish works—cod, pollock, tilapia, or haddock. If using fresh (not frozen) fish, add it about 1 hour before the pasta is done so it doesn’t overcook and fall apart completely. Sauce: Swap marinara for a roasted garlic or tomato basil sauce for extra flavor. For a creamier result, stir in a splash of heavy cream or half-and-half at the end (this adds an ingredient, but it’s a nice upgrade when you’re not strictly counting). Cheese: Use an Italian blend, provolone, or even a mix of mozzarella and Parmesan for a sharper, more “pizza-like” top. Add-ins: If you’re willing to go beyond five ingredients, you can stir in a handful of baby spinach during the last 10 minutes, or toss in a drained can of diced tomatoes or artichokes for more veggies. Spice level: Add red pepper flakes or a pinch of Italian seasoning with the sauce if your family likes a little kick. Make-ahead tips: You can measure out the pasta and cheese, and stash them in zip-top bags in the fridge. In the morning, just dump in the pasta, whisk the sauce and water, and add the frozen fish on top. For a smaller household, halve the recipe and use a 3- to 4-quart slow cooker, or make the full batch and portion leftovers into containers for easy grab-and-go lunches.