Dump dry rotini in the slow cooker and 5 other staple ingredients for a meal so delicious your husband will be begging for more.

This 6-ingredient slow cooker rotini picnic bake is the kind of easy, no-fuss dish that feels like it came straight out of a church basement potluck in the Midwest. You simply scatter dry rotini right into the bottom of the slow cooker, pour on a few pantry staples, and let it quietly bubble away while you go about your day. It reminds me of the casseroles we used to take to summer picnics at the park—hearty, comforting, and just saucy enough to keep everyone coming back for another scoop. It’s a warm, homestyle meal that doesn’t ask much of you, but tastes like you fussed over it all afternoon.

Spoon this cheesy rotini bake into bowls or onto sturdy picnic plates, and pair it with a simple green salad or sliced cucumbers and tomatoes dressed with a little vinegar and sugar, the way farm wives have done for generations. Garlic bread or buttered dinner rolls are perfect for soaking up the extra sauce. A dish of cottage cheese, some sweet pickles, or a bowl of fresh fruit on the side will round out the plate nicely. For a true picnic spread, serve it warm from a covered dish alongside baked beans and coleslaw.

Servings: 6

3 cups dry rotini pasta

Lightly grease the inside of a 5- to 6-quart slow cooker with a little butter or nonstick spray so the pasta and cheese don’t stick.

Scatter the dry rotini evenly across the dark ceramic bottom of the slow cooker. The pasta should be in a loose, even layer, just like you’d see in a top-down process photo.

In a large bowl or measuring pitcher, whisk together the chicken broth, marinara or pasta sauce, dried Italian seasoning, and, if using, the salt and black pepper until well blended.

Pour the sauce-and-broth mixture evenly over the dry rotini, making sure all the pasta is moistened. Gently press down any pieces that are poking up so they’re mostly under the liquid.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the saucy pasta layer.

Dollop the cottage cheese or ricotta in small spoonfuls over the top of the mozzarella, spacing it around so every scoop later will get a bit of creamy cheese.

Sprinkle the remaining 1 cup shredded mozzarella cheese over the top. If you like, dust the surface lightly with a pinch more Italian seasoning.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the pasta is tender but not mushy and most of the liquid is absorbed into a thick, saucy casserole. Try not to lift the lid during the first 2 hours so the heat stays steady.

Once the pasta is tender, if you’re using Parmesan, sprinkle it over the top, cover again, and let it sit on LOW or WARM for about 10 minutes to melt and set.

Turn off the slow cooker. Let the rotini picnic bake rest, covered, for 10 to 15 minutes so it thickens slightly and cuts or scoops more neatly.

Serve warm, scooped straight from the slow cooker. If you like, finish each serving with a pinch of extra Italian seasoning or a little more grated Parmesan.

You can nudge this picnic bake in many directions without losing its simple charm. For a meatier version, scatter 1 to 1 1/2 cups of fully cooked, well-drained ground beef or Italian sausage over the dry pasta before pouring on the liquids; just be sure the meat is cooked through and not greasy so the sauce doesn’t become oily. If you’d like more vegetables, you can stir in up to 1 cup of thawed, well-drained frozen mixed vegetables or spinach during the last 30 minutes of cooking so they warm through without watering down the sauce. For a creamier, richer bake, replace 1/2 cup of the broth with heavy cream or half-and-half, keeping an eye on the pasta so it doesn’t overcook. To add a little Midwestern potluck flair, sprinkle crushed butter crackers or seasoned bread crumbs over the top with the Parmesan and let them warm under the lid until just set. Food safety tips: Always cook any meat additions completely before adding them to the slow cooker, and drain off excess fat. Use low-sodium broth so you can better control the salt level, especially if your sauce and cheese are already salty. Keep the slow cooker covered while cooking, and once the dish is done, don’t leave it on the WARM setting for more than 2 hours; after that, cool leftovers promptly and refrigerate in shallow containers. Reheat leftovers until steaming hot in the center before serving.