My sister showed me this 4 ingredient dinner and it has been a springtime staple for us ever since.

This Oven-Baked 4-Ingredient Ham and Pea Tortellini is a luxurious “no-boil” pasta dish that relies on the high fat content of heavy cream to poach the refrigerated cheese tortellini to perfection. By skipping the boiling step, the pasta starches stay in the dish, naturally emulsifying the cream into a thick, velvety sauce that’s punctuated by the sweetness of frozen peas and the savory saltiness of diced ham. The result is a sophisticated, one-pan Italian-inspired meal that feels like a labor of love but requires only minutes of preparation.

Oven-Baked 4-Ingredient Ham and Pea Tortellini

Ingredients:

Step-by-Step Directions:

Step 1: The “No-Boil” Setup: Preheat your oven to 375°F. Lightly grease a 9×13-inch glass baking dish. Add the refrigerated tortellini directly to the dish—do not boil them!

Tip: Using refrigerated tortellini is a “mechanical” necessity here. They have a higher moisture content than dried pasta, allowing them to soften perfectly in the cream. If you use dried tortellini, they will remain crunchy in the center.

Step 2: The Savory Layers: Sprinkle the diced ham and frozen peas evenly over the pasta.

Tip: Don’t thaw the peas! Adding them frozen is a pro move; it prevents them from overcooking during the first half of the bake, ensuring they stay bright green and “pop” with sweetness rather than turning gray and mushy.

Step 3: The Cream Infusion: Whisk the heavy cream with salt and pepper in a measuring cup. Pour the mixture evenly over the ingredients, using a spoon to nudge the tortellini so they are mostly submerged in the liquid.

Step 4: The Foil Steam: Cover the dish tightly with foil and bake for 25 minutes. This creates a pressurized steam environment that cooks the pasta through while the cream begins to reduce.

Step 5: The Bubbling Finish: Carefully remove the foil and return the dish to the oven uncovered for another 10/15 minutes.

The Visual Cue: You are looking for the sauce to be vigorously bubbling and the “tips” of the tortellini poking through the sauce to be lightly toasted and golden brown.

Step 6: The Essential Rest: Remove from the oven and let it sit for 5/10 minutes.

Tip: This rest is vital for the heavy cream. As the temperature drops slightly, the fats and starches bond, transforming the liquid into a silky, clingy sauce that won’t run to the bottom of your plate.