Scatter whole raw sugar snap peas over raw dry campanelle, alongside 3 other ingredients, into a ceramic casserole dish for a springtime dinner that's the one everyone asks for

This is the kind of weeknight spring pasta that feels a little bit magical: you scatter whole raw sugar snap peas right over dry campanelle in a ceramic casserole dish, add just three more simple ingredients, and let the oven do the work. The pasta drinks up the broth and cream as it bakes, the snap peas stay crisp-tender and sweet, and everything comes out in one cozy pan. It’s the sort of easy, Midwest-friendly dinner that you can pull together between homework and soccer practice, but it still feels special enough for company.

Serve this spring snap pea pasta straight from the warm casserole dish with a simple green salad or sliced cucumbers and cherry tomatoes dressed in a little olive oil and vinegar. Garlic bread or a crusty baguette is great for soaking up the creamy sauce at the bottom of the pan. For bigger appetites, pair it with grilled or rotisserie chicken, or just add a bowl of fresh fruit on the side to keep things light and family-friendly.

Servings: 4

12 ounces dry campanelle pasta

Preheat your oven to 400°F (200°C). Place a medium-to-large ceramic casserole dish (about 9x13 inches or similar) on the counter so it’s ready to fill.

Pour the dry campanelle pasta evenly into the bottom of the ceramic casserole dish, spreading it into a fairly even layer so it cooks uniformly.

In a large measuring cup or bowl, whisk together the low-sodium broth, heavy cream, kosher salt, and black pepper until well combined.

Slowly pour the broth and cream mixture over the dry campanelle in the casserole dish, nudging the pasta a bit with a spoon so most of it is moistened and submerged. It’s okay if a few pieces peek out; they’ll soften as they bake.

Sprinkle the grated Parmesan cheese evenly over the pasta and liquid, making sure it’s fairly well distributed for even flavor.

Now for the fun part: scatter the whole raw sugar snap peas over the top of the pasta and cheese, letting them fall where they may. Kids love helping with this step, and it creates that pretty, springy look in the pan.

Cover the casserole dish tightly with foil, making sure it’s well sealed so the pasta can steam and absorb the liquid without drying out.

Bake, covered, for 25 minutes. Carefully remove the foil (watch for steam), give the pasta a gentle stir to loosen any pieces that may be sticking, and tuck the snap peas back across the top if needed.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender, most of the liquid is absorbed into a creamy sauce, and the snap peas are bright green and crisp-tender.

Let the casserole rest for 5 minutes before serving so the sauce can thicken slightly. Taste and adjust seasoning with a bit more salt and pepper if needed. Serve warm, with extra Parmesan on the table for sprinkling.

For picky eaters, you can slice the sugar snap peas into smaller pieces so they blend in more with the pasta, or mix in a handful of frozen peas along with the snap peas for a softer texture. If your family prefers a lighter dish, swap half of the heavy cream for whole milk; just know the sauce will be a bit thinner. For extra protein, stir in 1–2 cups of cooked, shredded rotisserie chicken or diced ham when you uncover the pasta, then bake the final 10–15 minutes. You can also add a squeeze of lemon juice and a little lemon zest after baking for a brighter, more “springy” flavor. If you need this to be vegetarian, use vegetable broth and be sure your Parmesan is a vegetarian-friendly style. To make it a touch fancier for guests, top the finished dish with a handful of chopped fresh herbs like parsley or chives. For food safety, keep the heavy cream refrigerated until you’re ready to assemble, and don’t leave the baked pasta out at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat thoroughly until steaming hot before serving again. If you add cooked meats, make sure they were previously cooked to a safe internal temperature and not left out at room temperature for extended periods before going into the casserole.