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 e
This Oven-Baked Spring Pea Shell Pasta is a sophisticated, “one-pan” method for achieving a creamy, risotto-like consistency without the constant stirring. By baking dry medium pasta shells directly in a mixture of broth and heavy cream, you allow the pasta to release its starches into the liquid, which naturally thickens into a rich sauce. The frozen green peas steam perfectly within the layers, while the Parmesan cheese melts into the base to provide a salty, umami finish that captures the bright, fresh essence of spring.
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Oven-Baked Spring Pea Shell Pasta
Ingredients:
| Ingredient | Quantity |
| Pasta shells (medium, dry) | 8 oz |
| Green peas (frozen) | 1 1/2 cups |
| Vegetable or chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Parmesan cheese (finely grated) | 1 cup |
| Kosher salt | 1 tsp |
| Black pepper | 1/2 tsp |
Step-by-Step Directions:
Step 1: The Layered Base: Preheat your oven to 375°F. Lightly grease a 2-quart ceramic baking dish. Spread the dry pasta shells into an even layer on the bottom and scatter the frozen peas directly over them.
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Step 2: The Creamy Infusion: In a bowl, whisk together the broth, heavy cream, Parmesan, salt, and pepper.
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Tip: Whisking the Parmesan into the liquid before pouring is a vital mechanical step. This ensures the cheese is evenly suspended in the broth, preventing it from clumping into a single mass and allowing it to create a uniform, velvety coating over every shell as the pasta hydrates.
Step 3: The Submerged Bake: Pour the liquid mixture over the pasta. Cover the dish tightly with foil. This traps the steam necessary to soften the dry shells. Bake for 30 minutes.
Step 4: The Uncovered Reduction: Remove the foil and stir gently. The sauce will look loose at this stage. Return the dish to the oven, uncovered, for another 10/15 minutes.The Visual Cue: You are looking for a creamy, bubbling sauce that has thickened enough to cling to the shells, with the peas appearing bright green and the top showing a few golden-brown spots.
Step 5: The Essential Rest: Let the pasta rest for 5 minutes before serving.
Tip: This rest period is a “viscosity” necessity. As the pasta cools slightly, it finishes absorbing the residual moisture, turning the “loose” liquid into a thick, restaurant-quality cream sauce.
