Put frozen corkscrew noodles in the slow cooker and 4 other cheap ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker poor man’s pizza bake is one of those busy-night miracles that feels like a treat but uses pantry staples and freezer finds. It starts with frozen corkscrew-shaped pasta right in the bottom of the slow cooker—no boiling water, no extra pots—and then gets layered with jarred pasta sauce, browned ground beef, and plenty of gooey cheese. It reminds me of the kind of budget-friendly casseroles my mom used to throw together in our small Midwestern kitchen, stretching a pound of meat and a bag of noodles to feed a hungry family. It’s cozy, kid-pleasing, and simple enough that you can toss it together between work, homework, and all the other real-life chaos. And yes, it absolutely has that “pizza night” flavor that makes husbands and kids both go back for seconds.

Serve this poor man’s pizza bake straight from the slow cooker with a simple green salad or sliced cucumbers and ranch to keep things easy. Garlic bread, buttered toast, or even plain saltine crackers are great for scooping up the saucy, cheesy pasta. If you want to round out the meal a bit more, add a side of steamed frozen veggies tossed with a little butter and salt. For a fun family-style spread, set out small bowls of extra toppings like red pepper flakes, grated Parmesan, or sliced black olives so everyone can dress up their own bowl just the way they like it.

Servings: 6

1 (24–26 ounce) jar inexpensive pasta or pizza sauce

1 teaspoon dried Italian seasoning or pizza seasoning (or mixed dried oregano and basil)

Lightly grease the inside of your slow cooker with nonstick cooking spray or a little oil so the cheesy pasta doesn’t stick and cleanup stays easy.

Spread the frozen corkscrew-shaped pasta evenly over the bottom of the slow cooker. The noodles should be straight from the freezer—do not thaw or pre-boil them.

In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease to keep the bake from getting too oily.

Stir the pasta or pizza sauce into the browned meat right in the skillet. Add the dried Italian seasoning, and season with salt and black pepper if using. Let the mixture heat for 1–2 minutes, just until it’s warm and combined.

Pour the hot meat-and-sauce mixture evenly over the frozen pasta in the slow cooker, using the back of a spoon to gently press it down so most of the noodles are covered with sauce.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top of the saucy pasta. Reserve the remaining 1 cup of cheese for later so you get that extra gooey, pizza-style top layer.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours. Avoid lifting the lid during the first couple of hours so the pasta can steam and cook through. The noodles are done when they are tender and the sauce is bubbling around the edges.

Once the pasta is tender, remove the lid and gently stir from the bottom to the top to mix the pasta, sauce, meat, and melted cheese. Smooth the top back out with your spoon.

Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Cover again and cook on HIGH for another 10–15 minutes, just until the cheese on top is fully melted and stretchy, like a pan of pizza.

Turn the slow cooker to WARM and let the bake sit for 5–10 minutes to thicken slightly. Scoop into bowls and serve hot, letting everyone add their favorite pizza-style toppings at the table if desired.

For picky eaters, keep the base recipe as-is and put optional toppings on the side: sliced black olives, diced green peppers, mini pepperoni, or red pepper flakes can all be sprinkled on individual servings so everyone gets their own version of “pizza.” If you want more of a supreme pizza feel and have room in the budget, sauté a small chopped onion and a bell pepper with the ground beef, or stir in a handful of sliced mushrooms before adding the sauce. To stretch the meat further, use only 1/2 pound of ground beef and add an extra 1/2 cup of sauce plus a handful of cooked lentils or finely chopped mushrooms; the texture stays hearty but costs less. You can also swap the ground beef for whatever is on sale—ground turkey, pork, or a mix will all work. For a cheesier bake, add 1/2 cup of grated Parmesan or a handful of cheddar with the top layer of mozzarella. If you need to make it ahead, assemble everything in the slow cooker insert, cover, and refrigerate up to 12 hours, then place the cold insert into the slow cooker, add 30–45 minutes to the cook time, and proceed as directed. And if your crew likes a bit of crunch, top each bowl with crushed crackers or garlic croutons right before serving to mimic that crispy pizza crust feeling without any extra work.