Pasta Shells with Ham Peas and Mascarpone Sauce Recipe

How to make it

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• Spray a 9- by 13-inch Pyrex (heatproof) pan with olive oil spray.
• Put in tomatoes.
• Toss with garlic, salt and pepper.
• Roast at 400 degrees for 15 to 20 minutes until plumped and a bit bumpy.
• While the tomatoes are roasting, get your pasta water boiling to cook your pasta. When the water is at a full boil, put in your pasta. Drizzle a tablespoon of olive oil in the water and cook the pasta according to your package directions.
• When the pasta is finished you are going to drain it, but!--keep a cup of the pasta water in a separate measuring cup.
• Put the pasta in a large pasta bowl, large enough you can toss the pasta.
• While the pasta is still very hot, add the mascarpone and begin stirring it into the noodles.
• The heat of the noodles should melt your mascarpone. If it needs a little help or if you want a little runnier sauce, add some of the pasta water.
• I usually add up to a half cup or so of the water.
• (You've kept out a cup of the hot pasta water just in case you want more.)
• Toss out any leftover water when your sauce is the consistency you like.
• Add your ham, peas, pepper flakes, half of the cheese blend and stir to combine.
• Now add all of this on top of the roasted tomatoes in your baking dish.
• You are going to bake the whole casserole.
• You can stir the tomatoes around a bit so some of them rise to the top.
• Sprinkle the rest of your cheese blend on top of the pasta combination and bake your pasta dish at 400 degrees for 20 minutes.
• You're heating everything up this way and the heat will cook the peas.
• You are also watching to see if the cheese makes a nice light crust on the top of the pasta.
• If you don't see light brown patches after the 20 minutes, turn on your broiler setting and broil the casserole for just a few minutes more.
• Keep an eye on it.
• All you are trying to do is get a few nice light brown spots on top of the pasta.
• The light crust gives it an extra crunch on top and a rustic feel.