This oven-baked spring pea pasta is the kind of weeknight recipe I lean on when I want something cozy, creamy, and hands-off.

Baked pea shell pasta in a ceramic dish on a kitchen counter

There are certain weeknight recipes that don’t just feed you—they rescue you. This oven-baked spring pea pasta falls into that category. It’s cozy without being heavy, creamy without being complicated, and best of all, it mostly cooks itself in the oven while you do literally anything else. Think of it as a “dump, bake, stir, done” kind of meal that still feels like you put real effort into dinner.

What makes this dish special is the way the pasta cooks directly in the sauce, soaking up flavor while releasing starch that naturally thickens everything into a silky, creamy texture. The sweet spring peas bring freshness, while cheese and aromatics turn it into something comforting and satisfying.

Here’s how to make it step by step.

🥣 Step 1: Gather your ingredients

This recipe is flexible, but the classic version uses simple pantry and fridge staples:

Short pasta (penne, fusilli, or rigatoni work best)
Frozen or fresh peas
Garlic (minced or sliced)
Olive oil or butter
Vegetable or chicken broth
Cream or milk (for creaminess)
Parmesan cheese (or any hard cheese you like)
Salt and black pepper
Optional: lemon zest, chili flakes, fresh herbs (mint or basil work beautifully)

🧄 Step 2: Build the flavor base

Preheat your oven to about 375°F (190°C).

In a large oven-safe baking dish, add olive oil or a few small knobs of butter. Stir in the garlic and let it sit for a minute or two so the aroma starts to release. You don’t need to cook it fully—just enough to wake it up.

This base is important because everything else will cook in it, absorbing that gentle garlic flavor as it bakes.

🍝 Step 3: Add the pasta and liquids

Now pour in your uncooked pasta directly into the baking dish.

Add:

Broth (enough to mostly cover the pasta)
A splash of cream or milk
Salt and pepper

Give everything a good stir so the pasta is evenly distributed and submerged as much as possible. Don’t worry if it looks a little watery—that liquid is what will cook the pasta and become your sauce.