Toss dry spaghetti in the slow cooker and 3 other ingredients for a meal so satisfying your family will be asking for seconds before you can sit down.

This 4-ingredient slow cooker spaghetti supper is the kind of weeknight recipe you lean on when everyone’s hungry and you’re short on time and dishes. Dry spaghetti goes right into the slow cooker—no boiling water, no extra pots—and simmers in a simple, hearty tomato sauce with meat and cheese until it’s tender and cozy. It’s very much a small-town, busy-family kind of meal: practical, budget-friendly, and comforting enough that the kids will be hovering at the slow cooker asking for seconds before you’ve even had a chance to sit down.

Serve this slow cooker spaghetti straight from the crock with extra grated Parmesan on the table so everyone can help themselves. A simple green salad with bottled Italian dressing or ranch, and a side of garlic bread or buttered toast, makes it feel like a complete supper without much extra work. If you have time, warm up some frozen vegetables like peas or green beans for an easy, kid-friendly side that adds a little color to the plate.

Servings: 6

12 oz dry spaghetti noodles, broken in half

Brown the ground beef in a skillet over medium heat, breaking it up as it cooks, until no pink remains. Drain off any excess fat. (You can do this earlier in the day and refrigerate the cooked meat if that’s easier.)

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Pour the jar of pasta sauce into the slow cooker. Stir in the 1 1/2 cups water until it’s evenly combined with the sauce.

Add the browned, drained ground beef to the slow cooker and stir it into the sauce mixture so the meat is evenly distributed.

Fan the dry spaghetti noodles across the top of the sauce in the slow cooker, spreading them out in a crisscross or fanned pattern so they’re not all stacked in one tight bundle. This helps them cook more evenly.

Press the noodles down gently with the back of a spoon or tongs so they start to sink into the sauce. It’s okay if some tips stick up; they’ll soften as they cook. Spoon a little of the sauce mixture over the top of the noodles to moisten as many as you can.

Cover the slow cooker with the lid. Cook on HIGH for 1 1/2 to 2 hours, or on LOW for 3 to 4 hours, until the spaghetti is tender. Around the 1-hour mark on HIGH (or 2 hours on LOW), use tongs to gently toss and separate the noodles in the sauce, making sure they’re all coated and not clumping together. Replace the lid and continue cooking until done.

Once the spaghetti is tender and the sauce is bubbly, give everything a final toss so the noodles are well coated and the meat is evenly mixed throughout. If using, sprinkle the shredded mozzarella over the top, cover, and let it sit for about 5 minutes on WARM or LOW until the cheese melts.

Taste and adjust with a pinch of salt or pepper if needed. Serve hot right from the slow cooker, scooping down to get plenty of sauce and meat with each portion.

For picky eaters, choose a smooth marinara or traditional pasta sauce without visible chunks, and skip any extra herbs on top so the flavors stay familiar. You can also leave off the mozzarella if your kids prefer their spaghetti without cheese, and just put grated Parmesan on the table for those who want it. If your family likes a little spice, use an Italian sausage pasta sauce or stir in a pinch of red pepper flakes with the sauce and water. To lighten things up, you can swap the ground beef for lean ground turkey or chicken; just be sure to brown it fully and drain any excess liquid before adding it to the slow cooker so the sauce doesn’t get watery. For extra veggies without complaints, finely grate a carrot or very finely chop some mushrooms and cook them along with the meat; they’ll blend right into the sauce. If the spaghetti seems too thick at the end of cooking, stir in a splash or two of hot water until it loosens to your liking. If it’s too saucy, leave the lid off for the last 10 to 15 minutes on LOW and give it a stir; the extra moisture will cook off a bit. Leftovers can be cooled quickly, then stored in the refrigerator in a covered container for up to 3 to 4 days; reheat in the microwave with a spoonful of water to keep the noodles from drying out. Food safety tips: Always cook the ground beef thoroughly on the stovetop before adding it to the slow cooker; it should be browned with no pink remaining. Drain excess grease so it doesn’t pool in the slow cooker. Do not put raw ground beef directly into the slow cooker with the dry pasta for this recipe, as the timing is designed for cooked meat. Keep the slow cooker covered while cooking, and once the spaghetti is done, either switch the slow cooker to WARM for up to 2 hours or transfer leftovers to the fridge promptly; do not leave cooked spaghetti at room temperature for more than 2 hours.