June Comfort: Just 5 ingredients. I make it when I want dinner handled hours ahead of time with zero stirring needed.

This 5-ingredient slow cooker farfalle is one of those ‘June comfort’ dinners I lean on when I want everything handled hours ahead with absolutely no stirring. Dry farfalle cooks low and slow right in a rich tomato-cream sauce, then gets blanketed with cheese that bubbles and caramelizes on top for that browned, cozy crust. It’s not fancy—just pantry staples and a slow cooker doing the work while you’re at practice, in the garden, or catching up on laundry.

Scoop the farfalle straight from the slow cooker and serve with a simple green salad or steamed broccoli to balance the richness. Warm garlic bread or buttered rolls are great for soaking up the umami-rich sauce pooling at the edges. A little extra grated Parmesan and black pepper on top makes it feel special, and for adults, a glass of red wine or sparkling water with lemon rounds it out.

Servings: 6

16 oz (1 pound) dry farfalle pasta

Lightly grease the inside of a large slow cooker (5–6 quart) with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.

Pour the marinara sauce, chicken broth, and heavy cream into the slow cooker. Whisk or stir well until the liquids are evenly combined and the sauce looks smooth and creamy.

Add the dry farfalle pasta to the slow cooker and stir to coat all the noodles in the sauce. Make sure most of the pasta is submerged so it cooks evenly; it’s okay if a few pieces peek out, they’ll soften as they cook.

Sprinkle 2 cups of the shredded mozzarella evenly over the top of the saucy pasta, but do not stir it in. This layer will melt down into the pasta as it cooks and help thicken the sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 3 1/2 hours, until the pasta is just tender. Avoid lifting the lid during this time so the heat and moisture stay trapped and the farfalle cooks evenly without needing to be stirred.

Once the pasta is tender, remove the lid and gently smooth the top if needed. Sprinkle the remaining 1 cup of mozzarella evenly over the surface to form a solid cheese blanket that will create that bubbling, caramelized crust.

Place the uncovered slow cooker insert under the oven broiler on the middle rack (only if your insert is oven-safe; if not, see variations). Broil on HIGH for 3 to 6 minutes, watching closely, until the cheese is deeply golden, blistered, and caramelized around the edges with sauce bubbling up. Rotate once if needed for even browning.

Carefully remove the insert from the oven using oven mitts and set it back into the slow cooker base or on a heatproof surface. Let the pasta rest for 10 minutes; the sauce will thicken and the top will settle into that glistening, crusty layer.

Scoop the farfalle down through the cheesy crust so everyone gets a mix of tender pasta, silky sauce, and the charred, umami-rich top. Serve straight from the slow cooker and enjoy.

If your slow cooker insert is not oven-safe, transfer the cooked pasta and sauce to a greased 9x13-inch baking dish after step 5, top with all the cheese, and broil until caramelized; it dirties one extra pan but keeps things safe for your equipment. For picky eaters, choose a very smooth marinara and a mild mozzarella, and skip any chunky or spicy sauces. You can also stir in a handful of extra cheese under the top layer to make it extra gooey. To keep it vegetarian, use vegetable broth instead of chicken broth. If you’d like some protein, layer pre-cooked, bite-size pieces of chicken sausage or rotisserie chicken over the pasta before adding the first layer of cheese—just keep the total additions modest so the pasta still cooks evenly. For a bit more flavor without adding ingredients, use a garlicky or herbed marinara and a sharper mozzarella or part-skim provolone blend. Food safety tips: Always check that your slow cooker insert is labeled oven-safe before placing it under the broiler; if there’s any doubt, transfer the pasta to a broiler-safe dish instead. Use low-sodium broth to help prevent the dish from becoming overly salty as it concentrates. Cool leftovers quickly and refrigerate within 2 hours; reheat thoroughly until steaming hot before serving. Because this recipe uses dairy, avoid leaving it on the warm setting for more than 2–3 hours after cooking to reduce the risk of spoilage and off flavors.