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 whole family will be begging to know what is hidd

My sister first showed me this little trick one muddy March afternoon when the fields were still too soft to plant but everyone was already tired of heavy winter casseroles. She took just four simple things—ham, dry pasta, cream, and cheese—tucked them into little foil bundles, and let the slow cooker do the rest. By suppertime, those mysterious packets were plump and tender, and the kids were begging to know what was hiding inside. These creamy ham pasta packets are the kind of recipe you can throw together on a busy spring day, then go about your business while the house fills with that cozy, old-fashioned supper smell.

Serve these creamy ham pasta packets right in their foil bundles on a plate, letting everyone open their own little surprise at the table. A simple green salad with a tangy vinaigrette or some steamed peas and carrots cuts through the richness nicely. Warm dinner rolls or buttered garlic toast are perfect for soaking up any extra sauce that sneaks out of the packets. A glass of iced tea or lemonade makes it feel like the first real taste of spring, even if there’s still a chill in the air.

Servings: 4

8 ounces diced cooked ham

Tear off 4 large sheets of heavy-duty aluminum foil, each about 12x12 inches. If using regular foil, double-layer each sheet so the packets don’t tear.

Lightly crimp up the edges of each foil sheet to make a shallow bowl shape so the cream doesn’t run off while you’re filling.

Divide the uncooked pasta evenly among the 4 foil sheets, piling it in the center of each one.

Sprinkle the diced ham evenly over the pasta in each packet.

Pour 1/2 cup of heavy cream over the pasta and ham in each packet, trying to moisten as much of the pasta as possible.

Top each packet with 1/2 cup of shredded cheese, piling it right over the ham and pasta.

Bring the sides of the foil up and over the filling, then fold the edges together tightly to seal. Fold and crimp the ends as well so no cream can leak out. You want snug, well-sealed little bundles.

Place all the foil packets seam-side up into the bowl of a large slow cooker, fitting them in a single layer if possible. It’s fine if they touch or lean against each other.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 hours, or until the pasta is tender and the cheese and cream have formed a rich, creamy sauce inside the packets.

Turn off the slow cooker and let the packets rest for about 5 minutes. Carefully lift them out with tongs; they will be hot and steamy.

If you like, brush the tops of the warm foil packets with a little melted butter for a pretty shine before serving (this doesn’t count as an ingredient for the filling and is completely optional).

Serve each person a foil packet on a plate and let them open their own bundle at the table. Stir the contents gently with a fork to mix the sauce, ham, pasta, and cheese before eating.

If your family likes a bit of zip, use pepper jack or a sharp cheddar for part of the cheese to give the packets a gentle kick. You can swap the heavy cream for half-and-half or even evaporated milk if that’s what you have in the pantry, though the sauce will be a little less rich. For a smokier flavor, use smoked ham or leftover holiday ham from Easter dinner—this is a wonderful way to stretch those odds and ends. Different small pastas like rotini, cavatappi, or mini bow ties all work, but avoid very large shapes that might not soften evenly. If you’re cooking for two, simply make two larger packets and keep the same cooking time. To keep cleanup easy, you can nest each foil packet into a small, disposable foil loaf pan before placing in the slow cooker, then lift the whole thing out to serve. Leftovers reheat best if you open the packets, add a splash of milk or cream, and warm gently on the stove or in the microwave, stirring to loosen the sauce.