This oven baked 5-ingredient Amish English pea macaroni is the kind of practical, cozy casserole that earns a regular spot in a busy weeknight rotation. It leans on pantry pasta, sweet peas, and a simple creamy base to create an old-fashioned baked dish that feels hearty without a lot of work, and I love that you can build it right in the baking dish with almost no fuss. The method of scattering the peas over dry cavatappi gives it that homespun, efficient feel that makes this recipe especially appealing when dinner needs to be comforting and easy.
Serve this macaroni with a crisp green salad, sliced tomatoes, roasted carrots, or simple buttered green beans for a balanced meal. It also pairs nicely with applesauce, a soft dinner roll, or a little fresh fruit on the side if you want to keep the meal in that classic comfort-food lane, and for a heartier spread, baked ham or roast chicken works really well alongside it.
Oven Baked 5-Ingredient Amish English Pea Macaroni
Servings: 6
Ingredients
12 ounces dry cavatappi noodles
Directions
1. Preheat the oven to 375°F and lightly grease a 10-inch cast iron baking dish or similar 2-quart baking dish.
2. Spread the dry cavatappi evenly in the baking dish, then scatter the raw shelled English peas over the top so they settle down between the pasta curls.
3. In a measuring bowl or pitcher, whisk together the milk, heavy cream, and salt until combined.
4. Pour the milk mixture evenly over the pasta and peas, pressing the noodles down gently with the back of a spoon so most of the pasta is moistened.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently, then return the dish to the oven uncovered for 15 to 20 minutes more, until the pasta is tender and the top is lightly golden in spots.
6. Let the casserole rest for 10 minutes before serving so the sauce can thicken slightly and the pasta can finish absorbing the liquid.
7. Spoon onto plates or into shallow bowls and serve warm.
Variations & Tips
Add cheese: If you want a richer, more familiar baked pasta feel, stir in 1 to 1 1/2 cups shredded mild cheddar or Monterey Jack with the milk mixture, or sprinkle it over the top for the last 15 minutes of baking.
Use frozen peas: If fresh shelled English peas are not in season, frozen peas work well here. Add them straight from the freezer and keep an eye on the liquid level near the end of baking, since frozen vegetables can release a little extra moisture.
Make it creamier: For a softer, spoonable casserole, add an extra 1/2 cup milk before baking. This is especially helpful if your pasta shape is thick or your oven tends to run hot.
Season it up: This five-ingredient version keeps things simple, but a pinch of black pepper, a little onion powder, or a spoonful of butter can round out the flavor nicely without changing the spirit of the dish.
Meal prep tip: You can assemble the dish a few hours ahead, cover, and refrigerate it until baking time. If it goes into the oven cold, add about 10 extra minutes to the covered baking time for the best texture.
