Dump dry ditalini in the slow cooker and 3 other ingredients to get a meal so delicious your whole family will be begging for more.

This 4-ingredient slow cooker ditalini supper is exactly what I reach for on those nights when work runs late, the kids are hungry, and I want something cozy without hovering over the stove. You literally dump dry ditalini in the slow cooker, add three more pantry-friendly ingredients, and let it turn into a creamy, cheesy, family-style pasta dinner. It feels like a shortcut version of a baked pasta casserole, but with almost no effort and only one pot to wash.

Spoon the ditalini into bowls and top with a little extra shredded mozzarella or Parmesan if you have it. A simple green salad with bottled Italian dressing and some garlic bread or buttered toast round it out into a full meal. If you’re feeding a crowd, set out a bowl of frozen peas (thawed and warmed) or steamed broccoli on the side so everyone can add extra veggies to their own bowl.

Servings: 6

2 cups dry ditalini pasta

Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray to help with cleanup.

Pour the dry ditalini pasta into the bottom of the slow cooker and spread it into an even layer.

Pour the marinara or pasta sauce evenly over the dry pasta, then pour in the chicken broth. Do not stir; just make sure the liquid fully covers the pasta. If a few pieces peek out, gently press them down with a spoon.

Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the top of the liquid. Reserve the remaining 1/2 cup of cheese for later.

Cover and cook on HIGH for 1 1/2 to 2 hours, or on LOW for 3 to 3 1/2 hours, until the ditalini is tender but not mushy. Slow cookers vary, so start checking around the earliest time by carefully stirring once and tasting a piece of pasta.

Once the pasta is cooked to your liking, give everything a good stir to combine the sauce, pasta, and melted cheese into a creamy mixture. If it seems a bit loose, turn the slow cooker to WARM, cover, and let it sit 5 to 10 minutes to thicken.

Sprinkle the remaining 1/2 cup mozzarella over the top, cover, and let it sit on WARM for 5 to 10 minutes, just until the cheese on top is melted and gooey.

Serve the ditalini straight from the slow cooker. Turn the setting to WARM and keep the lid slightly ajar if you’re serving over a longer period so it doesn’t overcook or dry out.

For a meatier version, stir in 1 to 1 1/2 cups of cooked, crumbled Italian sausage, ground beef, or rotisserie chicken when you first add the sauce and broth. To keep it vegetarian, use vegetable broth and your favorite marinara; you can also add a drained can of white beans for extra protein. If you like a little kick, add a pinch of red pepper flakes or a few shakes of hot sauce with the broth. For extra creaminess, stir in 1/4 to 1/2 cup of heavy cream or half-and-half right at the end before adding the final sprinkle of cheese. You can swap part of the mozzarella for shredded cheddar, provolone, or an Italian blend depending on what’s in your fridge. Food safety tips: Make sure any meat you add is fully cooked before it goes into the slow cooker, since this recipe’s cook time is designed for pasta, not raw meat. Use low-sodium broth to avoid oversalting as the liquid reduces. Keep the slow cooker covered during cooking to maintain a safe temperature; avoid leaving the finished pasta at room temperature for more than 2 hours—switch to WARM if serving over time, then refrigerate leftovers promptly in shallow containers and eat within 3 to 4 days.