Scatter frozen green peas over raw dry shell pasta, paired with these 3 ingredients,

For a lighter version, you can swap half of the heavy cream for whole milk; the sauce will be a bit thinner but still pleasantly creamy. If you prefer a sharper, more complex flavor, replace part of the Parmesan with Pecorino Romano, reducing added salt to compensate for the extra saltiness of the cheese.

To add protein directly into the bake, tuck in 1–1 1/2 cups of shredded rotisserie chicken or diced cooked ham over the pasta before scattering the peas, keeping the overall liquid amount the same. For a vegetarian boost, stir in a handful of baby spinach or chopped kale during the last 10 minutes of baking so it wilts into the sauce.

You can also add a crunchy topping by sprinkling the surface with a mix of breadcrumbs and a bit of Parmesan during the final 10 minutes of baking. If you like a hint of freshness, finish the dish with a squeeze of lemon juice or a spoonful of lemon zest just before serving to brighten the creamy sauce without changing the core method of scattering frozen peas over raw shells in a ceramic dish and baking everything together.