Put dry mafalda in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker mafalda supper is one of those weeknight miracles you can throw together in minutes and let the crock pot do the rest. Dry mafalda pasta (those cute, ruffled mini lasagna noodles) soaks up a hearty marinara and sausage sauce right in the slow cooker, turning into a cozy, stick-to-your-ribs meal the whole family will love. It feels a bit like lasagna without all the layering and fuss—perfect for busy days, sports nights, or anytime you want something comforting with almost no effort.

Serve this slow cooker mafalda straight from the crock with a sprinkle of extra shredded mozzarella or parmesan on top if you like. It pairs wonderfully with a simple green salad, steamed broccoli, or green beans to balance the richness. Add some warm garlic bread or buttered rolls for dipping into the saucy pasta. A side of fruit—like sliced apples or grapes—keeps the meal kid-friendly and refreshing. For adults, this goes nicely with a glass of red wine or a sparkling water with lemon.

Servings: 6

12 oz dry mafalda pasta (ruffled mini lasagna noodles)

Brown the sausage: In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until fully browned and no pink remains. Drain off excess grease if needed. (If you are in a rush, you can crumble it quickly; it doesn’t have to be perfect.)

Prepare the slow cooker base: Lightly spray or grease the inside of your slow cooker so the pasta doesn’t stick. Pour about 1/3 of the jarred marinara sauce into the bottom and spread it around.

Add the dry mafalda: Scatter the dry mafalda pasta evenly over the bottom of the slow cooker, creating a single, fairly even layer of ruffled pieces. This should look like a full blanket of dry pasta covering the bottom of the pot.

Layer sauce and sausage: Spoon the browned sausage evenly over the dry mafalda. Pour the remaining marinara sauce over the sausage and pasta, making sure as much of the pasta as possible is coated or at least touched by sauce. Gently press down any pieces sticking far above the sauce so they can soften as they cook.

Add cheese and set to cook: Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top. Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the mafalda is tender but not mushy. Avoid opening the lid too often, as this releases heat and can lengthen the cooking time.

Finish with more cheese: Once the pasta is tender, gently stir everything together to mix the sauce, sausage, pasta, and melted cheese. Sprinkle the remaining 1 cup mozzarella over the top. Cover again and let sit on LOW or WARM for 5 to 10 minutes, just until the cheese on top is melted and gooey.

Serve: Taste and adjust seasoning if needed with a little salt or pepper. Scoop into bowls and serve hot. If your family likes it extra cheesy, you can add an extra handful of mozzarella or a dusting of grated parmesan at the table.

For picky eaters, choose mild or sweet Italian sausage and a very smooth marinara sauce without chunks. You can also use ground beef or turkey in place of the sausage—just brown it the same way and season with a pinch of Italian seasoning, garlic powder, salt, and pepper. If your family likes a little kick, use hot Italian sausage or add a pinch of red pepper flakes to the sauce while browning the meat. For extra veggies, stir in a cup of finely chopped spinach or frozen peas during the last 20 minutes of cooking so they warm through but don’t overcook. You can swap mozzarella for an Italian blend cheese or add a little ricotta in dollops on top during the last 10 minutes for a more lasagna-like feel. If the pasta seems a bit dry toward the end, you can gently stir in 1/4–1/2 cup of water or broth and let it cook 5–10 more minutes. Food safety tips: Always cook the sausage (or any ground meat) fully before adding it to the slow cooker; it should be browned with no pink remaining and reach at least 160°F (71°C). Drain excess grease so the finished dish isn’t oily. Keep the slow cooker covered while cooking to maintain a safe temperature, and do not leave the cooked dish at room temperature for more than 2 hours. Refrigerate leftovers promptly in shallow containers and use within 3–4 days, reheating until piping hot before serving.