Toss dry penne in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

Out here in the Midwest, a good slow cooker supper has to earn its keep: it should be hearty, simple, and use what you’ve already got in the pantry. This 5-ingredient slow cooker penne starts with dry pasta right in the crock—no boiling first—and turns into a cozy, saucy meal that tastes like it took all afternoon at the stove. It reminds me of the casseroles my mother used to bake on busy farm days, just updated for the slow cooker so you can toss everything in, walk away, and come back to a pot the whole family will be begging for more of.

Serve this slow cooker penne with a simple green salad—just lettuce, sliced onion, and a splash of vinegar and oil—plus some warm garlic bread or buttered toast for soaking up the extra sauce. A side of steamed green beans or corn fits right in with the old-fashioned Midwestern table. If you like, pass a little extra grated Parmesan at the table and maybe some red pepper flakes for those who want a bit of heat.

Servings: 6

12 oz dry penne pasta

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of oil so the pasta doesn’t stick too much.

Spread the dry penne pasta evenly in the bottom of the slow cooker. This should look like a layer of uncooked noodles covering the base.

Scatter the sliced smoked sausage or kielbasa evenly over the dry penne so there’s a little in every bite.

In a bowl or large measuring cup, whisk together the jarred marinara sauce and the chicken broth until well combined. This thinned sauce is what will cook and soften the dry pasta.

Pour the sauce-and-broth mixture evenly over the pasta and sausage, making sure all the dry penne is moistened. Gently press down with the back of a spoon so the pasta is mostly submerged in liquid.

Sprinkle 1 cup of the shredded mozzarella cheese over the top. Do not stir; just let it sit as a cheesy layer that will melt into the sauce while it cooks.

Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 1/2 hours, or on LOW for 3 to 4 hours, until the penne is tender but not mushy. Around the 1 1/2-hour mark on HIGH (or 3-hour mark on LOW), gently stir from the bottom to keep the pasta from sticking and to check doneness, then replace the lid and continue if needed.

When the pasta is cooked to your liking and most of the liquid has been absorbed into a thick, saucy mixture, sprinkle the remaining 1 cup mozzarella evenly over the top.

Cover again and let sit on LOW or the WARM setting for about 10 to 15 minutes, just until the cheese on top is melted and gooey.

Give the pasta a gentle stir to pull some of that melted cheese down into the pot, then taste and add salt or pepper if you like. Serve hot straight from the slow cooker.

For a beefier version, swap the smoked sausage for 1 pound of cooked ground beef or turkey; brown it in a skillet first, drain the fat well, then add it over the dry penne. You can also use Italian sausage (fully cooked or browned) for more spice. If you prefer a meatless dinner, leave out the sausage and use vegetable broth instead of chicken; you might want to add a pinch of dried Italian seasoning or garlic powder for extra flavor. For a creamier bake, stir in 1/2 cup of heavy cream or a few spoonfuls of cream cheese during the last 20 minutes of cooking, just before adding the final layer of mozzarella. You can mix cheeses, too—try half mozzarella and half shredded cheddar or provolone. If your slow cooker runs hot, start checking the pasta early so it doesn’t overcook and turn mushy; every slow cooker behaves a little differently. Stir gently once or twice during cooking to prevent sticking, but avoid opening the lid too often or you’ll lose heat and extend the cooking time. Food safety tips: Always use fully cooked smoked sausage or kielbasa straight from the package, and keep it refrigerated until you’re ready to slice and add it. Don’t leave the finished dish sitting on the warm setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat until steaming hot before serving again.