Dump these dry noodles in the crock with 4 other cheap ingredients and your husband will be asking for seconds before the first plate is done.

This 5-ingredient slow cooker poor man’s earth day spaghettoni is my kind of weeknight magic: you literally dump dry thick pasta into the crock with four cheap pantry staples, walk away, and come back to a cozy, one-pot dinner. It leans into simple, affordable ingredients—think jarred sauce, water, and a can of beans instead of meat—so it’s both budget-friendly and a little gentler on the planet. I first threw this together on a busy weeknight when I was juggling work emails and laundry, and my husband was hovering over the slow cooker asking for seconds before he even finished his first plate. It’s not fancy, just honest, comforting Midwestern-style pasta that tastes way better than the effort it takes.

Serve this spaghettoni straight from the slow cooker with a simple green side salad (bagged lettuce totally counts) and whatever veggies you have hanging out in the crisper. Garlic bread, toast with butter, or even leftover hot dog buns brushed with olive oil and toasted make great dippers for the extra sauce. A sprinkle of grated Parmesan or nutritional yeast on top adds a nice salty finish, and if you want to stretch it further, serve with roasted frozen veggies or steamed broccoli. It reheats well, so pack leftovers into lunch containers for an easy grab-and-go meal the next day.

Servings: 4

12 oz dry thick spaghettoni (or other thick long pasta)

Lightly grease the inside of your oval slow cooker crock with a tiny bit of oil or nonstick spray to help prevent sticking.

Arrange the dry thick spaghettoni in loose bundles along the bottom of the oval slow cooker, fanning them out slightly so they overlap but aren’t tightly packed. The strands can be gently bent to fit, but don’t break them unless you need to for height.

Scatter the finely chopped onion evenly over and between the dry pasta bundles so some pieces fall down into the gaps.

Sprinkle the drained and rinsed beans over the pasta and onions, spreading them out so each area of the crock gets a few beans.

In a large measuring cup or bowl, stir together the jar of marinara sauce and the water until well combined. This thinned sauce is what will hydrate and cook the dry noodles.

Pour the sauce-and-water mixture evenly over the dry pasta, onions, and beans, making sure all of the pasta is at least touched by liquid. Use the back of a spoon or tongs to gently press the pasta down into the liquid without breaking it. It’s okay if a few tips peek out; they’ll soften as they cook.

Cover the slow cooker with the lid and cook on HIGH for 1 hour 45 minutes to 2 hours, or on LOW for about 3 to 3 1/2 hours, until the pasta is tender but not mushy. Around the 1-hour mark on HIGH (or 2-hour mark on LOW), quickly lift the lid and use tongs to gently toss and separate the strands so they don’t clump, then replace the lid and continue cooking.

Once the pasta is cooked to your liking and most of the liquid is absorbed into a saucy consistency, turn the slow cooker to WARM. Give everything a final toss so the beans and onions are evenly distributed and the spaghettoni is well coated in sauce.

Taste and adjust with a pinch of salt or pepper if needed (depending on how salty your jarred sauce is). Serve hot straight from the crock, twirling big scoops of spaghettoni onto plates or into bowls.

Let leftovers cool to room temperature (no more than 2 hours out), then store in airtight containers in the fridge for up to 3–4 days. Reheat with a splash of water in the microwave or on the stovetop until steaming hot.

To keep this in the spirit of a poor man’s, earth-conscious meal, use whatever beans you have: chickpeas, pinto, or mixed beans all work and add plant-based protein. You can swap the onion for 1 cup of frozen mixed vegetables or bell pepper strips if that’s what’s in your freezer. If you like a creamier texture, stir in a splash of milk or a spoonful of cream cheese right at the end while the cooker is on WARM. For extra flavor on a tight budget, add 1 teaspoon of dried Italian seasoning or a pinch of red pepper flakes along with the beans. If you have it, a handful of shredded cheese on top in the last 5–10 minutes will melt into a gooey layer. To make it more “earth day” friendly, choose a store-brand marinara with minimal additives and whole wheat spaghettoni if your family enjoys it. Food safety tips: Always make sure the pasta is mostly submerged in liquid before cooking so it heats evenly and reaches a safe temperature. Keep the lid on the slow cooker as much as possible; frequent lifting can drop the temperature and extend cook time. Do not leave cooked pasta sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm); refrigerate leftovers promptly in shallow containers so they cool quickly. Reheat leftovers until they are steaming hot throughout before serving, and discard any leftovers that have an off smell, unusual texture, or have been in the fridge for more than 4 days.