Oven-Baked 4-Ingredient Ham and Pea Tortellini
This oven-baked ham and pea tortellini is a true springtime staple. Rooted in classic Midwestern casserole culture, it leans into fresh green peas, comforting creaminess, and almost no effort. It’s a family-friendly dinner that feels special enough for company but is easy enough for a Tuesday night.
Ingredients
- 1 pound refrigerated cheese tortellini
- 1 1/2 cups diced cooked ham
- 1 1/2 cups frozen green peas (no need to thaw)
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter or neutral oil (for greasing)
Directions
- Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish, coating the corners well.
- Layer Pasta: Add the refrigerated cheese tortellini directly to the dish. There is no need to boil it first; it will cook in the cream.
- Add Ham and Peas: Sprinkle the diced ham evenly over the pasta, followed by the frozen green peas. Do not thaw the peas; this keeps their color bright and texture firm.
- Season the Cream: In a medium bowl, whisk together the heavy cream, salt, and pepper until evenly dispersed.
- Assemble: Pour the cream mixture over the ingredients. Use a spoon to nudge the tortellini so they are mostly submerged and the cream reaches the corners.
- Initial Bake: Cover tightly with foil. Bake on the center rack for 25 minutes.
- Brown and Bubble: Remove the foil and bake for another 10–15 minutes, or until the sauce is bubbling and the exposed tortellini tips are lightly golden.
- Rest: Let the casserole rest for 5–10 minutes. This allows the sauce to thicken and cling to the pasta.
Serving Suggestions: Serve with a simple green salad in lemony vinaigrette and warm crusty bread. Pairs beautifully with Pinot Grigio, a light malty beer, or sparkling water with citrus.
Variations & Tips
- Cheesy Finish: Whisk 1/2 cup grated Parmesan into the cream before baking.
- Lighter Version: Replace 1/2 cup of heavy cream with whole milk for a thinner sauce.
- Substitutions: Try smoked turkey or Canadian bacon in place of ham.
- Spice: Add a pinch of red pepper flakes or a grating of nutmeg for depth.
Food Safety: Use fully cooked ham and keep refrigerated until use. Ensure the center of the casserole reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours.