Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic baking dish (about 2-quart capacity) with olive oil or butter to help prevent sticking and make cleanup easier.
Greased ceramic baking dish with pasta shells and peas ready for assembly
Pour the dry pasta shells into the ceramic baking dish and spread them into an even layer. The shells should mostly cover the bottom of the dish in a single, slightly overlapping layer.
Scatter the frozen green peas evenly over the dry pasta shells. This layering helps the peas steam and stay tender while the pasta absorbs the liquid.
In a mixing bowl or large measuring cup, whisk together the broth, heavy cream, grated Parmesan, salt, and black pepper until the cheese is mostly dissolved and the mixture looks smooth. Taste the liquid and adjust the seasoning if needed, keeping in mind the Parmesan will add saltiness as it bakes.
Cream broth and Parmesan mixture being whisked in a glass measuring cup
Slowly pour the cream-and-broth mixture over the pasta and peas in the ceramic baking dish, making sure the liquid seeps down through the shells. Gently nudge any exposed pasta down so most of it is at least partially submerged; a few pieces peeking out are fine and will brown slightly.
Cover the baking dish tightly with foil to trap in steam, which helps the shells cook evenly. Place the dish on the middle rack of the preheated oven.
Bake, covered, for 30 minutes. Carefully remove the foil (watch for steam) and check the pasta by stirring gently from the bottom. The shells should be mostly tender but may still have a slight bite, and the sauce will look loose at this stage.
Foil lifted from baked pasta revealing steaming shells and bright peas
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, stirring once halfway through if you like, until the pasta is fully tender and the sauce has thickened into a creamy coating. The top should have a few golden spots, and the peas will be bright green.
Remove the dish from the oven and let the pasta rest for about 5 minutes. The sauce will continue to thicken slightly as it cools. If it looks too thick, you can loosen it with a splash of warm broth or hot water and stir gently.
Taste and adjust seasoning with a bit more salt and pepper if needed. Sprinkle with a little extra grated Parmesan before serving, and bring the dish straight to the table so everyone can scoop out their own portion.
Variations & Tips
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