Dump raw dry radiatori pasta 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 Fourth of July radiatori is exactly the kind of recipe I lean on when life is busy but I still want something fun and a little festive. You literally dump dry radiatori pasta straight into the slow cooker with three more pantry-friendly ingredients, flip it on, and let it do its thing while you handle everything else for the holiday. The radiatori shape holds onto a creamy, cheesy, red-white-and-blue-inspired sauce (thanks to red marinara and white mozzarella, and you can garnish with a little fresh basil for that pop of color). It’s comfort food that feels party-ready, without feeling like you spent your whole day in the kitchen.

Serve this radiatori hot right out of the slow cooker with a simple green salad, garlic bread, or grilled veggies on the side. For a Fourth of July spread, it pairs perfectly with burgers, hot dogs, grilled chicken, corn on the cob, and a big bowl of watermelon. I like to set the slow cooker to warm and let everyone scoop their own, then offer extra shredded mozzarella, red pepper flakes, and chopped fresh basil on the side for topping.

Servings: 6

16 ounces dry radiatori pasta

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking.

Pour the dry radiatori pasta evenly into the bottom of the slow cooker. It should be a fairly even layer across the bottom (this is that oddly satisfying top-down shot moment!).

In a large bowl or measuring pitcher, whisk together the marinara sauce and chicken broth until well combined. This thins the sauce enough so the dry pasta can absorb the liquid and cook evenly.

Pour the marinara-broth mixture over the dry radiatori in the slow cooker, making sure all of the pasta is submerged. Use a spoon to gently press down any pieces of pasta that are sitting above the liquid.

Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the top. Gently push the cheese down just a bit so it’s touching some of the liquid, but don’t fully stir it in yet.

Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, or until the pasta is tender but still a bit firm (al dente). Around the 1-hour mark, quickly lift the lid, give everything a gentle stir from the bottom up, and replace the lid to help the pasta cook evenly. Try not to leave the lid off for more than 30–60 seconds so you don’t lose too much heat.

Once the pasta is cooked to your liking and most of the liquid has been absorbed into a creamy sauce, sprinkle the remaining 1/2 cup shredded mozzarella over the top. Cover and let it sit on WARM or LOW for 5–10 minutes, just until the cheese on top is melted and gooey.

Give the radiatori a final gentle stir, taste, and adjust with a pinch of salt if needed (depending on how salty your broth and marinara are). Serve straight from the slow cooker and keep on WARM for up to 1–2 hours for parties, stirring occasionally so the pasta doesn’t stick to the sides.

To keep this true to the 4-ingredient promise, think of extras as optional add-ons rather than part of the core recipe. For a more classic Fourth of July vibe, stir in sliced cooked Italian sausage or grilled chicken at the very end of cooking. Want it creamier? Swap 1/2 cup of the broth for heavy cream or half-and-half. For a vegetarian version, simply use vegetable broth instead of chicken broth. If you like a little heat, add a pinch of red pepper flakes when you mix the marinara and broth. You can also stir in a handful of chopped fresh basil or parsley just before serving for a fresh, herby finish. If you need to stretch the recipe for a crowd, you can add an extra 4 ounces of pasta and another 1/2 to 3/4 cup broth, but keep an eye on the cook time so it doesn’t overcook. Food safety tips: Always start with a clean slow cooker and utensils. If you add any meats, make sure they are fully cooked before stirring them into this dish, since the timing here is designed only for cooking pasta, not raw meat. Don’t leave the finished pasta at room temperature for more than 2 hours; after serving, cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to steaming hot (165°F) before eating, and enjoy within 3–4 days.