Patio Season Supper: Just 5 simple ingredients. It is my go-to when I want a hearty dinner but refuse to heat up the kitchen oven.

For picky eaters, keep the sauce very smooth by choosing a marinara without chunks; kids tend to like the velvety texture. If you want a little extra protein without adding more ingredients, use a high-protein or legume-based angel hair pasta, but check it a bit earlier since some alternative pastas soften faster. For a spicier, more grown-up version, choose a spicy arrabbiata-style marinara and offer crushed red pepper at the table.

If you prefer a lighter dish, you can swap 1 cup of the heavy cream for whole milk; just know the sauce will be a bit less thick and rich. To make the top even more browned and “roasted” without using the oven, let the slow cooker run on HIGH for the last 15 to 20 minutes after adding the final layer of cheese, watching closely so it doesn’t burn; some slow cookers will give you lovely browned spots this way.

Food safety tips: Keep the pasta and dairy refrigerated until you’re ready to assemble, and don’t let the finished dish sit out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside during patio season). Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours; use within 3 to 4 days. Reheat leftovers thoroughly until steaming hot, adding a splash of milk or a spoonful of marinara to loosen the sauce if it has thickened in the fridge. Avoid cooking this on the WARM setting from the start; always begin on LOW so the dish moves through the temperature danger zone quickly and cooks evenly.