Toss frozen cheese raviolini in the pot with 3 other simple ingredients and your husband will be asking for this every single week

This 4-ingredient slow cooker raviolini is the kind of easy, stick-to-your-ribs supper that fits right into a busy week on the farm or in town. You just toss frozen cheese raviolini into the slow cooker with three simple pantry staples, flip the switch, and let it bubble away while you go about your day. It reminds me of the church potlucks we used to have back in the ’70s, when everyone brought a comforting casserole made from whatever was on hand. It’s cozy, familiar, and simple enough that your husband will be asking for it every single week.

Serve this cheesy raviolini straight from the slow cooker into warm bowls with a sprinkle of extra Parmesan, if you like. A simple green salad with ranch dressing or a bowl of cottage cheese on the side keeps it feeling like a classic Midwestern supper. Garlic bread, Texas toast, or buttered dinner rolls are perfect for soaking up the extra sauce. If you want to stretch it a bit further, spoon the raviolini over a bed of steamed green beans or alongside sweet corn for a full plate.

Servings: 4-6

1 (25–28 ounce) bag frozen cheese raviolini

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray so the pasta and cheese don’t stick too much.

Pour about 1 cup of the marinara or spaghetti sauce into the bottom of the slow cooker and spread it out to make a thin sauce layer.

Add the frozen cheese raviolini straight from the bag into the slow cooker, spreading it out into an even layer over the sauce. It’s fine if some pieces overlap; just try not to pack them too tightly.

Pour the remaining marinara sauce evenly over the top of the frozen raviolini, using a spoon to gently nudge the sauce down between the pieces so everything gets a little coating.

Sprinkle the shredded mozzarella cheese evenly over the sauced raviolini, then sprinkle the grated Parmesan cheese over the top to finish the four ingredients.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the raviolini are heated through and tender and the cheese on top is melted and bubbly around the edges. Avoid lifting the lid during the first 2 hours so you don’t lose heat.

Once the raviolini are tender, turn the slow cooker to WARM if you’re not serving immediately. Gently scoop down to the bottom when serving so everyone gets some pasta, sauce, and cheese in each spoonful.

Taste and, if you like, add a little extra Parmesan at the table. Serve hot straight from the slow cooker.

You can swap the marinara for any red pasta sauce you keep on hand—garden vegetable, roasted garlic, or a chunky mushroom sauce all work nicely. If your family likes a creamier dish, stir in 1/3 cup of heavy cream or half-and-half with the sauce before adding the cheeses (this would technically make it a 5-ingredient variation). For a little extra zip, sprinkle in 1/2 teaspoon of dried Italian seasoning or a pinch of red pepper flakes with the sauce. To add protein without changing the method, you can serve the finished raviolini alongside grilled or baked Italian sausage or meatballs instead of trying to cook raw meat in the same pot. If you do choose to add cooked ground beef or sausage directly to the slow cooker, make sure it is fully browned and drained on the stovetop first, then layer it between the frozen raviolini and the sauce so it reheats safely. Food safety tips: Always start with fully frozen raviolini; do not thaw them on the counter. Keep the slow cooker covered while cooking so it maintains a safe temperature. If your slow cooker tends to run hot, begin checking for doneness around the 2 1/2-hour mark to prevent overcooking and mushy pasta. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat thoroughly until steaming hot before eating.