Dump uncooked ziti in the slow cooker and 4 other everyday ingredients to get a meal so delicious your whole family will be begging for more!

This 5-ingredient slow cooker spring ziti is exactly the kind of weeknight dinner I lean on when work runs late and the kids still somehow have full energy. You literally dump uncooked ziti into the slow cooker, add four everyday ingredients, give it a quick stir, and walk away. No boiling pasta, no fancy prep, and no extra dishes. The result is a creamy, veggie-studded, cheesy pasta that tastes like something you’d get at a family-style Italian restaurant, but it quietly makes itself while you’re answering emails or helping with homework.

Serve this slow cooker spring ziti straight from the crock with a simple green salad and some warm garlic bread or buttered rolls to soak up the extra sauce. A side of roasted or steamed veggies (like broccoli or green beans) is great if you want to stretch the meal for a bigger crowd. For adults, a crisp white wine like Pinot Grigio or a light red like Chianti pairs nicely, while sparkling water with lemon keeps it family-friendly. Leftovers reheat well for lunch the next day with an extra sprinkle of Parmesan on top.

Servings: 6

12 ounces uncooked ziti pasta

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking.

Pour the uncooked ziti pasta evenly into the bottom of the slow cooker, spreading it out so it forms a fairly even layer. This is your base.

Sprinkle the frozen mixed spring vegetables evenly over the dry ziti. No need to thaw them first; they’ll cook perfectly in the sauce.

In a medium bowl or large measuring cup, whisk together the marinara sauce and the vegetable or chicken broth until well combined. This extra liquid is what allows the uncooked pasta to cook through and get tender.

Pour the sauce-and-broth mixture evenly over the pasta and vegetables in the slow cooker, making sure all of the ziti is moistened. Gently press down with the back of a spoon to submerge any dry pieces, but do not stir aggressively.

Sprinkle 1 cup of the shredded mozzarella cheese over the top. Cover the slow cooker with the lid.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the ziti is tender but not mushy. Around the 1 1/2-hour mark on HIGH (or 3-hour mark on LOW), quickly lift the lid and give everything a gentle stir from the bottom to redistribute the sauce and pasta, then cover again promptly.

Once the pasta is cooked to your liking, sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the ziti. Cover and let it sit on WARM or LOW for 5 to 10 minutes, just until the cheese is melted and gooey.

Turn off the slow cooker. Give the pasta a final gentle stir, then taste and adjust with a pinch of salt or pepper if needed. Scoop into bowls and serve hot.

To boost protein, stir in 1 to 1 1/2 cups of cooked Italian sausage, rotisserie chicken, or cooked ground turkey along with the frozen vegetables (this will add ingredients beyond the core 5, but works well if you’re not strictly counting). For extra creaminess, add 1/2 to 3/4 cup ricotta cheese in dollops over the pasta before sprinkling on the first layer of mozzarella. If your family likes a little kick, use a spicy marinara or add a pinch of red pepper flakes to the sauce-and-broth mixture. You can swap the frozen mixed spring vegetables for a frozen peas-and-carrots blend, or use frozen broccoli florets for a heartier veggie feel. To make it more “springy,” finish with a handful of fresh basil or parsley right before serving. If the pasta ever seems a bit dry when you lift the lid to check it, simply stir in an extra splash of broth or water and cook for another 10 to 15 minutes until everything is saucy and tender.