Creamy Baked Shell Pasta with Frozen Peas: The Easiest One-Pan Dinner You'll Ever Make

Creamy Baked Shell Pasta with Frozen Peas: The Easiest One-Pan Dinner You'll Ever Make

Sometimes the best weeknight meals come together with almost no effort at all, and this creamy baked shell pasta with frozen green peas is living proof of that. No boiling water, no pre-cooking the pasta, no complicated sauce to whisk together on the stovetop. You simply layer dry shell pasta straight into a ceramic baking dish, scatter over a generous handful of frozen peas, add three simple supporting ingredients, and let your oven do every bit of the heavy lifting.

The result is a bubbling, velvety, deeply comforting pasta bake that the whole family will ask for again and again. The shells trap little pockets of creamy sauce inside their curves, and the peas add a natural sweetness and a pop of color that makes the dish feel fresh and balanced. It truly is the one dinner recipe you need in your back pocket when time is short but you still want something that feels genuinely homemade.

Ingredients

• 300g (about 3 cups) dry shell pasta (conchiglie), uncooked
• 1 cup frozen green peas, straight from the freezer
• 1 can (400ml) full-fat cream of chicken or cream of mushroom soup
• 500ml (2 cups) chicken or vegetable broth
• 150g (about 1.5 cups) shredded mozzarella or cheddar cheese, plus extra for topping
• Salt and black pepper to taste
• A drizzle of olive oil
• Optional: garlic powder, dried Italian herbs, or chili flakes for extra flavor

Method

1. Preheat your oven to 190°C (375°F) and lightly grease a large ceramic baking dish with a drizzle of olive oil.
2. Pour the dry, uncooked shell pasta evenly into the prepared baking dish, spreading it out into a single, even layer.
3. Scatter the frozen green peas generously over the top of the dry pasta, distributing them as evenly as possible across the surface.
4. In a separate bowl or jug, whisk together the cream of chicken or mushroom soup and the broth until smooth and well combined. Season with salt, black pepper, and any optional spices you like.
5. Pour the creamy soup mixture evenly over the pasta and peas, making sure the liquid reaches all areas of the dish and the pasta is well submerged. Gently press down if needed.
6. Sprinkle the shredded cheese evenly over the top of the dish, covering the surface generously for a golden, bubbling crust.
7. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
8. Remove the foil carefully and return the dish to the oven for a further 10 to 15 minutes, or until the top is golden and bubbling and the pasta is tender when tested with a fork.
9. Remove from the oven and allow the bake to rest for 5 minutes before serving. This helps the sauce thicken and settle beautifully.
10. Spoon generous portions into bowls and serve immediately, garnished with fresh herbs if desired.

Tips for the Best Result

Make sure you use enough liquid to fully cover the pasta before baking, as dry shell pasta absorbs a significant amount of moisture during cooking. If your dish looks a little dry after the foil comes off, simply add a small splash of warm broth before returning it to the oven. For a richer flavor, stir a spoonful of cream cheese or a splash of heavy cream into your soup mixture before pouring it over the pasta. Leftovers keep well in the refrigerator for up to three days and reheat beautifully with just a splash of water or broth to loosen the sauce.

Why This Recipe Works

The magic of this bake lies in the pasta cooking directly in the sauce inside the oven. As the broth and soup mixture heat up, the dry shells slowly absorb every drop of creamy, savory liquid, becoming perfectly cooked and deeply flavored from the inside out. The frozen peas thaw and steam gently in the heat, staying bright and tender without ever becoming mushy. The cheese on top melts into a gorgeous golden crust that adds texture and richness to every single bite. It is simple, satisfying, and endlessly adaptable to whatever you have in your pantry.