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

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