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Oven-baked spring pea shell pasta dish served in a bowl

Oven-Baked Spring Pea Shell Pasta

A delightful dish that combines creamy sauce and fresh peas, perfect for a cozy family dinner or a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces dry medium pasta shells
  • 1.5 cups frozen green peas do not thaw
Creamy Sauce
  • 2 cups low sodium vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon kosher salt or to taste
  • 0.5 teaspoon freshly ground black pepper
For Greasing
  • 1 tablespoon olive oil or softened butter optional for greasing the dish

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Lightly grease a medium ceramic baking dish with olive oil or butter.
  3. Pour the dry pasta shells into the dish and spread them into an even layer.
  4. Scatter the frozen green peas evenly over the pasta shells.
Making the Sauce
  1. In a bowl, whisk together the broth, heavy cream, grated Parmesan, salt, and black pepper until smooth.
  2. Slowly pour the mixture over the pasta and peas, ensuring the liquid seeps down through the shells.
Baking
  1. Cover the dish tightly with foil and bake for 30 minutes.
  2. Remove the foil and stir gently. Bake uncovered for another 10 to 15 minutes, until the pasta is tender and the sauce has thickened.
  3. Let the pasta rest for 5 minutes before serving, sprinkling with extra Parmesan.

Notes

To store any leftovers, let the pasta cool completely, then transfer to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For added flavor, sauté garlic or onion before adding the broth and cream, and consider adding red pepper flakes for some spice. Feel free to incorporate other vegetables like spinach or mushrooms for additional nutrition and flavor.