Creamy Baked Shell Pasta with Frozen Peas: The One-Pan Dinner You’ll Make on Repeat
Some weeknight dinners just have a way of becoming permanent fixtures in your meal rotation, and this creamy baked shell pasta with frozen peas is absolutely one of them. The magic here lies in the simplicity: dry, uncooked shell pasta goes straight into a ceramic baking dish alongside frozen green peas and just a handful of other pantry staples. The oven does all the heavy lifting, and what comes out is a bubbling, creamy, utterly satisfying dinner that feels far more indulgent than the effort it took to make.
No boiling water, no draining, no standing over the stove. Just layer, pour, cover, and bake. It is the kind of recipe that sounds almost too easy to believe until you taste it for yourself. The dry pasta absorbs all the creamy liquid as it bakes, becoming perfectly tender and coated in a rich, velvety sauce, while the peas stay sweet and bright throughout the whole process.
Ingredients
- 3 cups dry shell pasta (uncooked)
- 1 and a half cups frozen green peas
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded mozzarella or Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and black pepper to taste
- A drizzle of olive oil
- Fresh parsley or basil for garnish (optional)
Method
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