Dump dry penne in the slow cooker and 4 simple extra ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker memorial penne is the kind of set-it-and-forget-it comfort food that gets requested on repeat—especially by hungry husbands walking in the door after a long day. I started making it after a family Memorial Day weekend when I needed something hearty, hands-off, and kid-friendly that could stretch to feed a crowd. Everything starts with dry penne dumped straight into the slow cooker, then just four more simple ingredients go on top. A few hours later, you’ve got a creamy, saucy pasta that tastes like you fussed, even though you barely lifted a finger.

Serve this slow cooker penne straight from the crock with a simple green salad and some garlic bread or buttered rolls to soak up the extra sauce. A side of roasted vegetables or steamed broccoli balances the richness really nicely. If you’re serving a crowd, add a big bowl of mixed greens with a tangy vinaigrette and a pitcher of iced tea or lemonade. For leftovers, this reheats well in the microwave with a splash of milk; pair it with a quick side of sliced cucumbers or carrot sticks for an easy next-day lunch.

Servings: 6

16 oz (about 4 cups) dry penne pasta

Spray the inside of your slow cooker lightly with nonstick cooking spray for easier cleanup.

Dump the dry penne pasta into the bottom of the slow cooker, spreading it into an even layer. You should see the bare pasta with bits of red sauce and green herbs later as you add ingredients—this is that pretty top-down process shot moment.

Pour the chicken broth evenly over the dry penne, making sure most of the pasta is moistened. Do not stir yet; just let the liquid sink down around the noodles.

Pour the jar of marinara or pasta sauce over the pasta and broth. Gently shake the slow cooker insert or lightly nudge with a spoon so some of the sauce seeps down, but don’t fully mix. You want those vibrant red bits of sauce and green herb flecks visible on top of the dry pasta.

Drizzle the heavy cream or half-and-half over the sauce layer. Again, no need to stir; it will all come together as it cooks and creates a rich, velvety sauce.

Sprinkle 1 cup of the shredded mozzarella evenly over the top. Reserve the remaining 1 cup for later. Cover the slow cooker with the lid.

Cook on HIGH for 1.5 to 2.5 hours or on LOW for 3 to 4 hours, until the penne is just tender (al dente) and most of the liquid has been absorbed into a creamy sauce. Around the 1.5-hour mark on HIGH (or 3-hour mark on LOW), quickly lift the lid and stir the pasta well, making sure to scrape along the bottom so no noodles stick or clump. Replace the lid promptly so you don’t lose too much heat.

Once the pasta is tender and the sauce looks thick and creamy, sprinkle the remaining 1 cup shredded mozzarella over the top. Cover and cook for another 5 to 10 minutes, just until the cheese is melted and gooey.

Taste and adjust seasoning with salt and pepper if needed (keeping in mind the saltiness of your broth and sauce). Stir gently before serving so every bite is cheesy and saucy.

Serve hot right from the slow cooker. If the pasta thickens as it sits on warm, you can loosen it with a splash of warm broth or milk and stir until creamy again.

For a little extra flavor without adding to the main ingredient list, you can sprinkle in pantry spices like dried Italian seasoning, garlic powder, or red pepper flakes when you add the marinara. If you want more protein, stir in cooked, crumbled Italian sausage, rotisserie chicken, or browned ground beef during the last 30 minutes of cooking so it can heat through without overcooking the pasta. To sneak in veggies, fold in a handful of baby spinach, frozen peas, or finely chopped bell peppers for the last 15 to 20 minutes; they’ll soften quickly in the hot sauce. For a lighter version, use half-and-half instead of heavy cream and part-skim mozzarella. If you need this to be vegetarian, simply swap the chicken broth for vegetable broth. Food safety tips: Keep dry pasta and dairy refrigerated separately until you’re ready to cook. Do not leave the cooked pasta sitting at room temperature for more than 2 hours (1 hour if it’s very warm in your kitchen); cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to a steamy, piping-hot temperature (165°F/74°C) and only reheat what you plan to eat once. Avoid letting the pasta sit on the slow cooker “warm” setting for more than 3 hours after cooking, as it can dry out and enter the temperature danger zone if your cooker doesn’t maintain a safe holding temperature.