Throw dry manicotti tubes in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

Every April, when the paperwork piles up and supper sneaks up on you, this is the kind of meal that saves the day. I started calling it my poor man’s tax day bake because it uses dry manicotti tubes and just four other humble ingredients you can grab from the pantry and freezer. No stuffing, no boiling, no fussy steps—just lay those dry tubes right in the slow cooker, pour everything over, and let it quietly turn into a cozy, cheesy pasta bake while you tackle the rest of life. It leans on the same spirit as old Midwestern church suppers: simple ingredients, stretched to feed a family, and somehow tasting like you worked a whole lot harder than you did.

This slow cooker manicotti bake is hearty enough to stand on its own, but it’s lovely with a simple green salad dressed in vinegar and oil to cut through the richness. A side of buttered peas or green beans feels right at home on a Midwestern table, and if you have time, warm up some garlic bread or plain dinner rolls to scoop up the extra sauce. For a cozy touch, serve it right from the slow cooker on a trivet in the middle of the table so everyone can help themselves.

Servings: 6

12 dry manicotti tubes (about 8 ounces)

Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with a little oil or nonstick spray. Lay the dry manicotti tubes in a single layer on the bottom of the slow cooker, fitting them snugly side by side. It’s fine if you need to break one or two to fill small gaps.

In a skillet over medium heat, cook the ground beef until no longer pink, breaking it up as it cooks, about 7–10 minutes. Drain off any excess fat so the sauce in the slow cooker doesn’t become greasy.

In a mixing bowl or large measuring cup, stir together the jarred pasta sauce and the water until evenly combined. This extra water is what lets the dry manicotti cook through right in the slow cooker.

Scatter the cooked, drained ground beef evenly over the dry manicotti tubes in the slow cooker, making sure most of the tubes are covered with some meat so the flavors soak in as they cook.

Pour the thinned pasta sauce mixture evenly over the beef and manicotti, making sure all of the tubes are covered with liquid. Gently press down any manicotti that are sticking up so they are mostly submerged. Do not stir.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the manicotti tubes are tender when pierced with a fork. Try not to lift the lid during the first few hours so the heat stays steady.

Once the manicotti is tender, sprinkle the shredded mozzarella cheese evenly over the top. Cover again and cook on LOW for another 15–20 minutes, just until the cheese is melted and bubbly.

Turn the slow cooker to WARM and let the bake rest for about 10 minutes before serving. This helps it set up a bit so it scoops more neatly. Serve straight from the slow cooker, making sure each portion gets some pasta, meat, sauce, and a good blanket of melted cheese.

You can swap the ground beef for Italian sausage, ground turkey, or a mix of whatever you have on hand; just brown and drain it the same way. If you’d like a bit more creaminess without adding extra ingredients, use a pasta sauce that already includes cheese or a creamy tomato base. For a meatless version, skip the beef and tuck a handful of frozen spinach or extra shredded mozzarella between the dry tubes before adding the sauce, understanding it won’t be as protein-heavy but will still be comforting. If your family likes a little heat, stir crushed red pepper into the sauce before pouring it over the manicotti. For smaller households, you can halve the recipe and use a smaller slow cooker, checking for doneness about 30 minutes earlier. Leftovers reheat nicely: add a spoonful of water or sauce, cover, and warm in the oven or microwave so the pasta doesn’t dry out. If your slow cooker runs hot, start checking the pasta at the 3 1/2 to 4 hour mark to avoid overcooking.