Toss dry cavatappi in the crock and 3 basic pantry staples to create a supper so incredible your husband will be begging for seconds!

This 4-ingredient slow cooker corkscrew dinner is exactly what I reach for on those nights when I’m juggling emails, daycare pickup, and figuring out what on earth to make for dinner. You literally toss dry cavatappi straight into the crock with three basic pantry staples—jarred pasta sauce, chicken broth, and a can of evaporated milk—and let the slow cooker do the heavy lifting. It’s cozy, creamy, and tastes like you fussed way more than you did. No precooking the pasta, no fancy ingredients, just a comforting, husband-approved supper that practically guarantees requests for seconds.

Serve this creamy cavatappi straight from the slow cooker with a simple green salad or steamed broccoli to balance the richness. Garlic bread or warm dinner rolls are perfect for soaking up the extra sauce. If you like a little heat, pass crushed red pepper flakes at the table. A sprinkle of dried Italian herbs or a handful of shredded Parmesan (if you don’t mind adding a fifth ingredient) on each bowl also makes it feel a bit more special without adding any real effort.

Servings: 4

12 oz dry cavatappi pasta

Lightly spray the inside of your slow cooker with nonstick cooking spray to help prevent sticking.

Scatter the dry cavatappi evenly over the bottom of the slow cooker, just like a single layer of little corkscrews across the surface.

In a medium bowl or large measuring cup, whisk together the jarred pasta sauce, chicken broth, and evaporated milk until smooth and fully combined.

Pour the sauce mixture evenly over the dry cavatappi in the slow cooker, pressing down gently with a spoon to make sure all the pasta is mostly submerged in liquid.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the cavatappi is tender but still a bit firm to the bite (al dente). Avoid lifting the lid too often so the heat and moisture stay consistent.

About 1 hour into cooking, quickly lift the lid and give the pasta a good stir, scraping along the bottom and sides to prevent any sticking, then replace the lid and continue cooking.

Once the pasta is tender and the sauce has thickened into a creamy consistency, give everything another stir. If it seems too thick, add a splash of hot water or extra broth and stir again until it loosens slightly.

Taste and adjust with a pinch of salt and pepper if needed (optional, not counted as ingredients), then ladle into bowls and serve hot. The sauce will continue to thicken a bit as it cools, so serve promptly for the creamiest texture.

If you want to bulk this up a bit while still keeping it easy, you can stir in leftover cooked chicken, browned ground beef, or crumbled cooked Italian sausage during the last 20–30 minutes of cooking so it warms through without drying out. For extra flavor, swap marinara for a tomato basil or roasted garlic pasta sauce. If you like things cheesy and don’t mind adding a fifth ingredient, stir in 1–2 cups of shredded mozzarella or Italian blend cheese right at the end until melted and gooey, or sprinkle Parmesan over each serving. To lighten it up slightly, use low-fat evaporated milk and vegetable broth instead of chicken broth for a meatless version. If your slow cooker runs hot, check the pasta at the 1 1/4 hour mark so it doesn’t overcook and turn mushy—every crock is a little different. Leftovers reheat well with a splash of broth or milk to bring back the creaminess, making this a great make-ahead option for busy weeknights or lunches.