Oven-Baked Spring Pea Shell Pasta
A creamy baked pasta dish with tender shell pasta, sweet spring peas, Parmesan, mozzarella, and a light herb-seasoned sauce. It is simple, cozy, and fresh enough for spring dinners or easy family meals.
Ingredients
- 12 oz medium shell pasta
- 2 cups frozen peas thawed
- 1 1/2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Cook the shell pasta in salted boiling water until just al dente, then drain.
- In a large bowl, combine the ricotta cheese, heavy cream, milk, butter, garlic powder, salt, and black pepper.
- Stir in the cooked pasta, thawed peas, 1 cup mozzarella cheese, and 1/2 cup Parmesan cheese until evenly coated.
- Spread the pasta mixture into the prepared baking dish.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
- Let the pasta rest for 5 minutes before serving warm.
Notes
Add lemon zest or fresh basil for a brighter spring flavor. For extra protein, stir in cooked chicken before baking.
Nutrition
Calories: 390kcal
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