April Showers Supper: Just 5 ingredients. I make it when I want dinner handled hours ahead.

This 5-ingredient slow cooker poor man’s spaghetti pie is my kind of April Showers Supper: you load the crock in the late morning, and by dinnertime you’ve got a glossy, bubbling, golden-topped pasta casserole that practically serves itself. It borrows the spirit of classic Midwestern baked spaghetti and budget-friendly church potluck “spaghetti pie,” but skips the fussy layering and blind-baking. Long strands of spaghetti soak up jarred sauce and broth, then set into a sliceable, almost custardy tangle under a cheesy, umami-rich crust that pulls away from the ceramic sides. It’s deeply practical, very forgiving, and tailor-made for those gray, drizzly days when you want dinner handled hours ahead.

Serve generous wedges of the spaghetti pie straight from the slow cooker with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Garlic bread or buttered toast soldiers are great for scooping up the saucy, caramelized edges around the crock. A sprinkle of crushed red pepper at the table wakes up the tomato and cheese, and if you drink wine, a light red like Chianti or a juicy Zinfandel plays nicely with the cozy, baked-pasta flavors. Leftovers reheat well and make an easy packed lunch alongside raw veggies or a cup of brothy soup.

Servings: 6

12 oz dry spaghetti (long strands, regular or thin)

Lightly grease the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help the glossy crust release from the ceramic sides.

Break the dry spaghetti in half so it fits more easily into the slow cooker and nests together. Scatter the broken strands into the crock in an even layer, gently shaking to help them settle.

In a large bowl or pitcher, whisk together the jarred marinara sauce and the chicken broth until smooth and pourable. This extra liquid is what allows the long strands to soften and then set into a sliceable pie instead of drying out.

Pour the sauce-and-broth mixture evenly over the dry spaghetti, pressing the pasta down gently with the back of a spoon or tongs so that as many strands as possible are submerged. It will look loose; the pasta will drink up the liquid as it cooks.

Sprinkle 2 cups of the shredded mozzarella evenly over the surface, making sure to reach the edges where it will form those deeply browned, umami-rich, glossy bits that peel away from the crock.

Sprinkle the remaining 1 cup mozzarella and all of the grated Parmesan over the top to create a thick cheese blanket. This double layer is what bakes into a gelatinous, bubbling golden crust as it slowly cooks.

Cover the slow cooker with its lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the spaghetti is tender, most of the liquid has been absorbed, and the edges are deeply browned and pulling slightly away from the ceramic sides. Avoid lifting the lid during the first 3 hours so the heat and steam can build and set the pie.

Once the center is set and the top is glossy and bubbling, turn the slow cooker to WARM and let the spaghetti pie rest, covered, for 15 to 20 minutes. This brief rest helps the starches firm up so you can cut neater wedges.

Run a thin spatula or butter knife around the edge of the crock to loosen the caramelized, cheesy perimeter. Cut the spaghetti pie into wedges or large scoops and serve directly from the slow cooker, making sure everyone gets some of the golden, umami-rich crust from the sides.

For a meatier version, tuck 1 to 1 1/2 cups of cooked and crumbled Italian sausage, ground beef, or leftover meatballs (broken into small pieces) in with the dry spaghetti before adding the liquid; keep the total ingredient count to five by using a meat sauce in place of plain marinara. To lean more vegetarian, use vegetable broth and a meatless marinara, then add a handful of olives or chopped sun-dried tomatoes for depth. If you like a bit of heat, choose an arrabbiata-style sauce or add red pepper flakes at the table so you don’t alter the core five-ingredient base. For a richer, more custardy texture, you can whisk one beaten egg into the sauce-and-broth mixture before pouring it over the pasta, but be aware this technically adds an extra ingredient beyond the promised five. Different cheeses also work: swap part of the mozzarella for provolone or an Italian blend, or increase the Parmesan for a saltier, sharper crust. If your slow cooker runs hot, start checking at the 3-hour mark; for more browning on top, you can briefly transfer the ceramic insert (if oven-safe) to a 400°F oven for 5 to 10 minutes, watching closely. Leftovers can be chilled, cut into slabs, and pan-fried in a little oil the next day for crisp-edged spaghetti pie squares.