My sister showed me this 4 ingredient dinner and it has been a springtime staple for us ever since.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with the butter or oil, making sure to coat the corners where the sauce tends to stick and brown.
Add the refrigerated cheese tortellini directly to the prepared baking dish. There is no need to boil it first; the pasta will cook through in the cream as it bakes.
Sprinkle the diced ham evenly over the tortellini, distributing it so every scoop will have a good mix of pasta and meat.
Scatter the frozen peas over the top. Do not thaw them; going straight from freezer to oven keeps their color bright and their texture pleasantly firm once baked.
In a medium bowl or large measuring cup, whisk together the heavy cream, kosher salt, and black pepper until the seasoning is evenly dispersed. This simple mixture becomes your white cream sauce as it bakes.
Pour the seasoned cream evenly over the tortellini, ham, and peas. Use a spoon to gently nudge the ingredients so the cream seeps down into the corners and most of the tortellini are at least partially submerged.
Cover the baking dish tightly with foil. Bake on the center rack for 25 minutes, until the cream is hot and the tortellini are just tender when pierced with a fork.
Carefully remove the foil (watch for steam) and return the uncovered dish to the oven. Bake for another 10–15 minutes, or until the sauce is bubbling around the edges and the exposed tortellini tips are lightly golden and browned in spots.
Let the casserole rest on a heatproof surface for about 5–10 minutes before serving. This short rest allows the sauce to thicken slightly so it clings to the tortellini, and it makes it easier to scoop neat portions from the glass dish.
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