Pre-Easter Comfort: Just 5 ingredients. I make it when I want dinner completely handled hours ahead of time while I prep for family visiting!

This 5-ingredient slow cooker beef pasta bake is exactly what I lean on in the days leading up to a holiday like Easter, when I want dinner completely handled hours before guests arrive. It has the cozy, baked-pasta feel of a Midwestern church-basement casserole, but with the hands-off ease of a slow cooker. Browning the ground beef first builds a deep, savory base, and then everything quietly bubbles away under a glossy blanket of cheese until you’re ready to serve. It’s not fancy, but it’s exactly the kind of comforting, umami-rich dish that keeps everyone happily fed while you focus on cleaning, setting the table, or prepping more elaborate dishes for family visits.

Serve generous scoops of the beef pasta bake straight from the slow cooker with a crisp green salad dressed in a sharp vinaigrette to cut through the richness. Garlic bread or warm crusty rolls are perfect for catching the extra sauce, and a simple side of steamed green beans or roasted broccoli keeps the plate balanced. For a Pre-Easter spread, I like to pair this with a light fruit salad or citrus segments for dessert, since the bright flavors contrast nicely with the savory, cheesy pasta.

Servings: 6

1 1/2 pounds ground beef (80–90% lean), browned and drained

Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, 7–10 minutes. Drain off excess fat. This step builds flavor and keeps the finished dish from becoming greasy in the slow cooker.

Prepare the slow cooker base: Lightly oil or spray the inside of a 5- to 6-quart slow cooker. Add the browned ground beef to the slow cooker, breaking up any large clumps with a spoon so it distributes evenly.

Add sauce and broth: Pour the jar of marinara or pasta sauce and the beef broth over the ground beef. Stir well to combine, making sure the beef is evenly mixed into the liquid. The mixture will look quite loose at this point—that’s what allows the pasta to cook properly later.

Start the long cook: Cover the slow cooker and cook the beef-sauce mixture on LOW for 3–4 hours. This gives the flavors time to meld and creates that rich, umami base. This is the ideal window to tackle your pre-Easter prep—set the table, tidy the house, or work on desserts while dinner quietly takes care of itself.

Add the pasta: After 3–4 hours, stir the mixture, then add the uncooked pasta. Press the pasta down gently with a spoon so it’s mostly submerged in the sauce and broth. If any pieces are sitting high and dry, nudge them under the liquid so they cook evenly.

Cook until pasta is tender: Cover and cook on HIGH for 25–35 minutes, stirring once halfway through, until the pasta is just tender but not mushy. Slow cookers vary, so begin checking at the 20-minute mark the first time you make this. The mixture should be bubbling around the edges, and the pasta should hold its shape but bite through easily.

Add the cheese topping: Once the pasta is cooked, stir in 1 cup of the shredded mozzarella until it melts into the sauce, creating a slightly thicker, creamier texture. Smooth the top of the pasta mixture, then sprinkle the remaining 1 cup mozzarella evenly over the surface to create that glistening, cheesy layer.

Melt and set the topping: Cover the slow cooker again and cook on LOW for 10–15 minutes, or until the cheese on top is fully melted, glossy, and just starting to pick up a light amber color around the edges. Avoid lifting the lid too often here so the heat stays trapped and the cheese melts evenly.

Rest and serve: Turn the slow cooker to WARM and let the pasta bake rest for about 10 minutes; this helps the sauce thicken slightly so each scoop holds together. Serve straight from the slow cooker, making sure to dig all the way down so everyone gets some of the saucy bottom and the cheesy, caramelized top in each portion.

For a little more nuance without adding to your ingredient list, choose a marinara with herbs and garlic already included; it gives you more flavor with no extra work. If you want a creamier, more lasagna-like texture, swap 1 cup of the mozzarella for shredded provolone or an Italian blend, or stir 1/2 cup of ricotta into the pasta right before adding the final cheese layer (this technically adds an ingredient, so treat it as an optional upgrade). You can also lean into a slightly smoky profile by using fire-roasted tomato pasta sauce. To stretch the dish for a larger crowd, increase the pasta to 16 ounces and add an extra 1/2–1 cup broth, watching the pasta closely so it doesn’t overcook. For a make-ahead twist, brown the beef the night before a busy holiday prep day, refrigerate it, and in the morning simply combine everything in the slow cooker and let it go. Leftovers reheat well; add a splash of broth or water before warming on LOW in the slow cooker or in a covered baking dish in the oven to keep the pasta from drying out.