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

This oven-baked ham and pea tortellini is my sister’s 4-ingredient wonder, and it’s become a true springtime staple in our house. It leans into everything I love about this season: fresh green peas, light but comforting creaminess, and almost no effort. The recipe is rooted in classic Midwestern casserole culture—simple pantry ingredients, a glass baking dish, and the kind of bubbly, golden edges that make everyone hover by the oven. With just cheese tortellini, diced ham, peas, and a quick cream sauce built from pantry dairy, you get a complete, family-friendly dinner that feels special enough for company but is easy enough for a Tuesday night.

Serve this ham and pea tortellini straight from the glass casserole dish with a simple green salad dressed in a lemony vinaigrette to echo the spring theme. Warm crusty bread or garlic toast is perfect for catching the extra cream sauce around the edges. A crisp white wine like Pinot Grigio or a light, malty beer pairs nicely with the salty ham and rich sauce, while sparkling water with citrus slices keeps it refreshing for a weeknight. If you like, finish each serving with a small sprinkle of black pepper at the table for a bit of contrast against the creamy sauce.

Servings: 4

1 pound refrigerated cheese tortellini

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-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.

To keep this aligned with the spirit of a 4-ingredient dinner, think of any additions as optional flourishes rather than requirements. For extra savoriness, you can whisk 1/2 cup of finely grated Parmesan into the cream before pouring it over the tortellini. If you prefer a lighter sauce, replace up to 1/2 cup of the heavy cream with whole milk, understanding the sauce will be slightly thinner and less rich. Fresh peas can be used in place of frozen when they’re in season; blanch them for 1–2 minutes in boiling water, then drain and cool before adding so they keep their bright color. If you don’t have diced ham, chopped leftover holiday ham, smoked turkey, or even Canadian bacon will work; just be sure it’s fully cooked before it goes into the casserole. For a subtle kick, add a pinch of crushed red pepper flakes or a small grating of nutmeg to the cream mixture. Food safety tips: Use only fully cooked ham and keep it refrigerated until you assemble the dish. If using leftover ham, make sure it hasn’t been at room temperature for more than 2 hours total since it was first cooked. Bake the casserole until it is visibly bubbling and the center is piping hot; a food thermometer inserted into the middle should read at least 165°F (74°C). Refrigerate leftovers within 2 hours of baking and reheat thoroughly before eating, adding a splash of cream or milk if the pasta seems dry.