Pour uncooked dry rotini in the slow cooker and 5 other basic ingredients to get a meal so mouthwatering your friends will be begging for more!

This 6-ingredient slow cooker rotini is one of those cozy, dump-and-go dinners that feels like a hug at the end of a long day. You literally pour dry rotini straight into the slow cooker, add five simple pantry-friendly ingredients, and let it all bubble away into a cheesy, saucy pasta that tastes like it took way more effort than it did. It reminds me of the easy potluck casseroles I grew up with here in the Midwest—simple, hearty, and made to share.

Serve this slow cooker rotini with a simple green salad tossed in Italian dressing and a side of garlic bread or buttered rolls to soak up the extra sauce. A sprinkle of extra Parmesan at the table lets everyone adjust the cheesiness to their liking. If you’re feeding a crowd, add a bowl of steamed green beans or mixed veggies on the side to round out the meal without much extra work.

Servings: 6

12 oz uncooked dry rotini pasta

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

Pour the uncooked dry rotini pasta directly into the bottom of the slow cooker, spreading it into an even layer so it cooks evenly.

In a large bowl or measuring pitcher, whisk together the marinara or pasta sauce, chicken or vegetable broth, Italian seasoning, and a pinch of salt and black pepper if using. This liquid mixture is what will cook and soften the dry pasta.

Pour the sauce-and-broth mixture evenly over the dry rotini in the slow cooker, pressing down gently with a spoon to make sure most of the pasta is submerged in liquid. It’s okay if a few pieces peek out; they’ll soften as they cook.

Sprinkle half of the shredded mozzarella (1/2 cup) and half of the grated Parmesan (1/4 cup) over the top. Do not stir; the cheese will melt down into the pasta as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, or on LOW for 3 to 3 1/2 hours. Around the 1 1/2-hour mark on HIGH (or 2 1/2-hour mark on LOW), gently stir the pasta from the bottom up to help it cook evenly and check doneness. Every slow cooker runs a little differently, so watch closely near the end to avoid overcooking.

When the pasta is tender but still holding its shape, sprinkle the remaining mozzarella and Parmesan evenly over the top. Cover and cook for another 5 to 10 minutes, just until the cheese on top is melted and gooey.

Taste and adjust seasoning with a little more salt and black pepper if needed. Serve the rotini hot right from the slow cooker, giving it a gentle stir so everyone gets plenty of sauce and cheese in each scoop.

For picky eaters, keep the sauce plain as written, then set out toppings like mini pepperoni, cooked crumbled sausage, or sliced olives so everyone can customize their own bowl. To sneak in veggies, stir in 1 to 2 cups of finely chopped baby spinach or frozen peas during the last 15 minutes of cooking so they stay bright and tender. If you prefer a creamier, more indulgent version, replace 1/2 cup of the broth with heavy cream or half-and-half and stir it in when you add the final layer of cheese. For a fully vegetarian meal, use vegetable broth and a marinara without meat. You can also swap the mozzarella for a pizza blend cheese if that’s what you have on hand, or add a pinch of red pepper flakes to the sauce mix for a little heat. If your slow cooker tends to run hot and you’re worried about the pasta getting too soft, start checking for doneness 15 to 20 minutes earlier than the time listed and add a splash of extra broth if things look dry.