Scatter frozen green peas over raw dry shell pasta, paired with these 3 ingredients, into a ceramic baking dish for a creamy dinner that’s the one

 Oven-Baked Spring Pea Shell Pasta

This no-boil, oven-baked pasta is the ultimate weeknight hero. Simply layer dry shells and frozen peas into a dish, pour over a creamy broth mixture, and let the oven do the work. As it bakes, the pasta releases its starches to create a luxuriously thick, velvety sauce—no stirring at the stove required.

Ingredients

• 8 oz (about 2½ cups) medium pasta shells (dry, uncooked)

• 1½ cups frozen green peas (no need to thaw)

• 2 cups vegetable or chicken broth (low-sodium preferred)

• 1 cup heavy cream

• 1 cup finely grated Parmesan cheese (freshly grated is best for melting)

• 1 teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

Optional add-ins: 2 cloves minced garlic, ¼ tsp red pepper flakes, or ½ cup chopped cooked bacon.

Instructions

1. Prep the oven and dish

• Preheat your oven to 375°F (190°C).

• Lightly grease a 2-quart (8x8-inch or similar) ceramic or glass baking dish with butter or non-stick spray.

2. Layer the dry ingredients

• Spread the uncooked pasta shells evenly across the bottom of the dish.

• Scatter the frozen peas over the top, distributing them so they’re mixed in with the shells.

3. Make the creamy liquid

• In a medium bowl, whisk together the broth, heavy cream, Parmesan, salt, and pepper until the cheese is mostly dissolved and the mixture is smooth. (If adding garlic or spices, whisk them in now.)

4. First bake (covered) – cook the pasta

• Pour the liquid mixture evenly over the pasta and peas. Gently shake the dish to help the liquid settle.

• Cover tightly with aluminum foil (this traps steam to cook the pasta).

• Bake for 30 minutes. The pasta will be tender and have absorbed most of the liquid.

5. Second bake (uncovered) – thicken the sauce

• Carefully remove the foil (watch for steam). Give the pasta a gentle stir to redistribute the peas and loosen any stuck shells.

• Return the dish to the oven, uncovered, for another 10–15 minutes, until the surface is lightly golden and the sauce has reduced to a creamy, clingy consistency.

6. Rest and serve

• Remove from the oven and let it rest for 5 minutes. This is crucial—it allows the sauce to set and coat every shell perfectly.

• Serve warm, with extra Parmesan and black pepper on top if desired.

👨‍🍳 Pro Tips for Success

• Don't skip the rest time: The sauce will look slightly loose when it comes out of the oven, but it thickens beautifully as it sits.

• Cheese matters: Pre-shredded bagged cheese often contains anti-caking agents that can make the sauce grainy. Grate your own for the creamiest result.

• Broth choice: Chicken broth adds savory depth; vegetable broth keeps it vegetarian and bright. Use low-sodium so you can adjust the salt at the end.

🔄 Easy Variations

• Add protein: Stir in 1½ cups of shredded rotisserie chicken or cooked Italian sausage just before the second bake.

• Go herby: Toss in ¼ cup chopped fresh parsley or basil right before serving for a fresh pop of color.

• Lighter version: Substitute half the cream with half-and-half, but note the sauce will be a bit thinner.