My nephew begs for these every Friday night. Uses just 4 ingredients. It’s the ultimate mashup dinner that disappears instantly.

These slow cooker 4-ingredient pizza pasta packets are exactly what I pull out when my nephew begs for “Friday night pizza pasta.” They’re a fun little mashup of pepperoni pizza and cheesy pasta, all tucked into foil packets that cook together in the slow cooker. Cleanup is easy, the kids love unwrapping their own packets, and since there are only four ingredients, it’s perfect for busy nights when you still want something cozy and homemade.

I like to serve these pizza pasta packets with a simple green salad or some carrot sticks and ranch to keep things easy. Garlic bread or breadsticks are a big hit if you want to lean into the pizza-night theme. A little bowl of extra warm pizza sauce on the side for dipping and drizzling makes it feel special, and if you’re feeding a crowd, add a fruit salad so everyone can help themselves while the packets are still hot and melty.

Servings: 4

8 ounces dry short pasta (like rotini or penne)

Spray the inside of a large slow cooker with nonstick cooking spray for easier cleanup. Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long, and set them on the counter.

Cook the pasta in a large pot of salted boiling water for 2–3 minutes less than the package directions for al dente. You want it just barely tender since it will continue to cook in the slow cooker. Drain well.

In a large bowl, stir together the drained pasta and the jarred pizza sauce until all the noodles are well coated.

Lay the foil sheets flat. Divide the sauced pasta evenly among the 4 pieces of foil, piling it into the center of each sheet.

Sprinkle each mound of pasta with 1/2 cup shredded mozzarella cheese. Tuck 5–6 slices of pepperoni into and over the cheese on each packet, saving 1 slice per packet to place on top of the foil later for that fun pizza look.

Bring the long sides of one foil sheet up over the pasta and fold them together several times to seal, then fold up the ends tightly to make a secure packet. Repeat with the remaining foil sheets so you have 4 sealed packets.

Place the foil packets seam-side up in a single layer inside the slow cooker. It’s fine if they touch or lean against each other, just make sure they’re all sitting flat so the cheese can melt evenly.

Cover and cook on LOW for 2–3 hours, until the pasta is heated through and the cheese inside is melted and gooey.

About 15 minutes before serving, carefully open the top seam of each packet just enough to sprinkle a tablespoon or so of extra mozzarella on top of the foil (on the outside) and press 1 slice of pepperoni into the cheese so it sticks. Close the slow cooker again and let it cook just until that cheese on top melts and the pepperoni warms and releases some of its oils onto the foil.

Turn off the slow cooker. Use oven mitts or tongs to carefully lift out the hot packets and place them on plates. Let everyone open their own foil packet at the table and enjoy the cheesy pizza pasta inside, with that little melted cheese and pepperoni sitting right on top of the foil for a fun, pizza-night touch.

You can easily adapt these pizza pasta packets to fit your family’s tastes while still keeping the spirit of the four-ingredient recipe. If you have picky eaters who aren’t into pepperoni, simply leave it off their packets and add a little extra cheese inside instead. For a meatier version, swap half of the pepperoni for cooked Italian sausage crumbles (this will add a fifth ingredient, but it’s a nice option for hearty appetites). If your kids like “extra cheesy” pizza, sprinkle a spoonful more mozzarella inside each packet before sealing. Whole-wheat or high-protein pasta works well if you want to sneak in a bit more nutrition; just be sure not to overcook it before it goes into the slow cooker. You can also make mini packets for younger kids by using smaller pieces of foil and less pasta per packet so they feel like they have their own special portion. For a slightly crisped top, you can transfer opened packets to a baking sheet and broil for 1–2 minutes after slow cooking, watching closely. Leftovers reheat nicely in the microwave—just scoop the pasta out of the foil into a microwave-safe dish and cover before warming.