My sister showed me this trick and now I make it every spring. Just 4 ingredients stuffed into little foil bundles that cook up incredibly tender. The

These rich and creamy pasta packets are the ultimate hands-off comfort food. By swapping the traditional ham for flavorful cooked beef—like smoked sausage, brisket, or even a thick-cut pastrami—you get a savory, hearty dish that practically cooks itself. The slow cooker does all the heavy lifting, and the individual foil packets make cleanup an absolute breeze.

Slow Cooker Creamy Cooked Beef Pasta Packets

Directions:

1. Prep the foil: Tear off four 12×12-inch sheets of heavy-duty aluminum foil. (If using regular foil, double-layer each sheet). Crimp the edges of each sheet slightly upward to form a shallow bowl shape so the cream won’t run off.

2. Build the base: Divide the uncooked pasta evenly among the four foil sheets, piling it in the center. Sprinkle the diced beef evenly over the pasta.

3. Add cream and cheese: Pour 1/2 cup of heavy cream over the pasta and beef in each packet, trying to moisten as much of the pasta as possible. Top each pile with 1/2 cup of the shredded cheese.

4. Seal the packets: Bring the sides of the foil up and over the filling. Fold the edges together tightly to seal, then fold and crimp the ends to ensure no cream can leak out.

5. Cook: Place the sealed packets seam-side up into the bowl of a large slow cooker (it is fine if they touch). Cover and cook on LOW for 3 1/2 to 4 hours, until the pasta is tender and a rich sauce has formed.

6. Rest and serve: Turn off the slow cooker and let the packets rest for about 5 minutes. Carefully lift them out with tongs. If desired, brush the outside of the foil packets with a little melted butter for shine.

7. Eat: Serve each person a warm foil packet on a plate. Let them open their own bundle and stir the contents gently with a fork before eating.