Toss dry, bell-shaped pasta in the slow cooker and just 4 other simple ingredients. You get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker spring campanelle is the kind of simple, comforting dish I lean on when the days get longer but the evenings are still cool out here in the country. It reminds me of the casseroles my mother used to tuck into the oven before evening chores, only this version lets the slow cooker do all the work. You scatter dry, bell-shaped campanelle noodles right into the crock, pour over a handful of pantry staples, and let it all simmer into a creamy, vegetable-studded pasta that tastes like the first green days of spring. It’s practical, filling, and just fancy enough to feel special without any fuss.

Serve this slow cooker spring campanelle straight from the crock on warm plates, with a simple green salad or sliced garden tomatoes on the side when they’re in season. A piece of crusty bread or soft dinner roll is wonderful for soaking up the extra sauce. If you like, offer a small bowl of extra grated Parmesan at the table and a sprinkle of black pepper. It pairs nicely with iced tea or a light white wine, and makes a cozy centerpiece for a weeknight supper or a Sunday potluck spread.

Servings: 6

12 ounces uncooked campanelle (dry, bell-shaped pasta)

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray so the pasta won’t stick.

Scatter the uncooked campanelle evenly over the bottom of the slow cooker, just as it is, dry and bell-shaped.

In a medium bowl, whisk together the vegetable broth and the condensed cream of mushroom soup until fairly smooth.

Pour the broth and soup mixture evenly over the dry campanelle, pressing down gently with the back of a spoon so most of the pasta is moistened. It’s fine if a few pieces peek above the liquid.

Sprinkle the frozen mixed spring vegetables over the top of the pasta and liquid, spreading them into an even layer without stirring.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the campanelle is tender but still a bit firm in the center. Avoid lifting the lid during the first 2 hours so the heat stays steady.

Once the pasta is tender, remove the lid and sprinkle the grated Parmesan cheese over the top. Gently fold everything together with a wooden spoon, making sure the cheese melts into the sauce and the vegetables and pasta are evenly combined.

If the mixture seems too thick, stir in a splash or two of warm broth or water until it reaches a creamy, spoonable consistency. If it seems a little loose, let it sit uncovered on the WARM setting for 5 to 10 minutes to thicken.

Taste and adjust with a pinch of salt and black pepper if needed. Spoon the pasta into bowls, top with a little extra Parmesan if you like, and serve warm right from the slow cooker.

For a heartier dish, you can stir in 1 to 1 1/2 cups of cooked, shredded chicken or diced ham along with the Parmesan at the end; many Midwestern church suppers stretch this into a full one-pot meal that way. If you prefer a different cream soup, cream of celery or cream of chicken both work nicely and give a slightly different flavor. To brighten the dish, add a squeeze of fresh lemon juice and a handful of chopped fresh parsley just before serving. For more vegetables, toss in a cup of fresh baby spinach or chopped asparagus during the last 20 to 30 minutes of cooking so they stay tender-crisp. If you like a bit more richness, stir in 2 to 3 tablespoons of cream cheese or a splash of heavy cream with the Parmesan. Campanelle holds up well here, but if you must substitute, choose another sturdy, short shape like rotini or penne and keep an eye on the cooking time, checking for doneness after about 2 hours. Always remember that slow cookers vary: the first time you make this, note exactly how long your pasta takes so future batches come out just the way your family likes them.