Dump dry uncooked campanelle pasta in the crock and 3 other ingredients to get a dinner so amazing your husband will be begging for more!

This little slow cooker pasta dish is what I make on those spring cleaning days when I’m too tired to fuss but still want something that tastes like I tried. It reminds me of the casseroles my mother used to pull together from pantry odds and ends after a long day working around our old farmhouse. Everything starts with dry, uncooked campanelle right in the crock—no boiling first, no extra pots—just add three more simple ingredients, switch it on, and let it quietly turn into a creamy, comforting supper that’ll have your husband asking if there’s any chance of seconds.

Spoon this campanelle into warm bowls and top with an extra sprinkle of cheese if you like. It pairs nicely with a simple green salad dressed with vinegar and oil, or some steamed green beans for a true Midwestern table. Add a slice of buttered garlic toast or a hunk of crusty bread to mop up the creamy sauce, and a dish of applesauce or sliced fresh fruit on the side keeps it feeling light enough for spring.

Servings: 4

12 ounces dry uncooked campanelle pasta

Lightly mist the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the dry, uncooked campanelle pasta into the bottom of the slow cooker and spread it into an even layer so it cooks as evenly as possible. It will look just like a bed of dry noodles at this stage—that’s exactly what you want.

In a medium bowl or large measuring cup, whisk together the chicken broth and condensed cream of mushroom soup until fairly smooth and no big lumps of soup remain.

Pour the broth and soup mixture evenly over the dry campanelle in the slow cooker, pressing down gently with a spoon so most of the pasta is submerged in liquid. Do not stir too aggressively; just make sure the noodles are moistened.

Sprinkle 3/4 cup of the shredded sharp cheddar cheese over the top of the pasta and liquid. Gently press it down so it sits on the surface and will melt into the sauce as it cooks.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the campanelle is tender but not mushy. Avoid opening the lid during the first 1 1/2 hours so the heat and moisture stay trapped inside.

Once the pasta is tender and most of the liquid has thickened into a creamy sauce, remove the lid and give everything a gentle stir from the bottom up to coat the campanelle evenly with the sauce and melted cheese.

Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Cover again and let it sit on WARM or LOW for about 5 to 10 minutes, just until the cheese on top is melted and gooey.

Taste and adjust seasoning if desired with a pinch of salt and pepper, then serve the campanelle hot straight from the slow cooker. The sauce will thicken slightly as it stands, so if you prefer it looser, you can stir in a splash of warm broth or milk right before serving.

For a true “spring cleaning” feel, you can fold in small amounts of leftover cooked vegetables during the last 15 to 20 minutes of cooking—peas, chopped cooked broccoli, or diced carrots all work well and won’t water down the sauce. If you’d like to add protein, stir in 1 to 2 cups of cooked, shredded chicken, diced ham, or browned ground beef when you add the final sprinkle of cheese; just be sure any meat has been cooked to a safe internal temperature (165°F for poultry, 160°F for ground beef) before it goes into the slow cooker. For a richer flavor, substitute 1/2 cup of the chicken broth with whole milk or half-and-half, but add dairy only in that small amount so the sauce doesn’t curdle. You can also swap cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. If your slow cooker runs hot, start checking the pasta around the 1 hour 45 minute mark to avoid overcooking; pasta can go from perfect to mushy quickly. Always keep the pasta mostly submerged in liquid while cooking to ensure even softening and to reduce the chance of scorching along the edges. Leftovers should be cooled quickly, refrigerated within 2 hours, and eaten within 3 to 4 days; reheat gently with a splash of broth or milk to loosen the sauce, making sure it steams hot all the way through before serving.