Adapted from A Kitchen in Rome by Rachel Roddy
- 1 pound (454 grams) fusilli or trecce pasta
- 5 Tablespoons (75 grams) unsalted butter, at room temperature plus more for buttering the baking dish and topping
- 14 ounces (400 grams) fresh mozzarella, small dice
- ⅔ cup (75 grams) grated Parmigiano-Reggiano (or Grana Padano), plus more for topping
- ¾ cup (100 grams) frozen peas, thawed
- Plain breadcrumbs
- Heat the oven to 350°F (180°C). Position a rack in the center.
- Butter a 9-inch by 12-inch (23 cm by 30 cm) oven-proof baking dish with 1 Tablespoon of butter.
- Bring a large pot of water to a rolling boil and add 2-3 Tablespoons of Kosher salt, stirring to dissolve. Add in the pasta and cook 2 minutes less than the package instructions (it will finish cooking in the oven). Strain the pasta through a colander and add it back into the pot. Add in the 5 Tablespoons of butter, all the cheeses, and the peas. Mix well to incorporate. Keep mixing until the mozzarella is pulling into long strands. Transfer the pasta mixture to the buttered baking dish and spread out evenly. Sprinkle the surface of the pasta with a handful of breadcrumbs and a handful of the grated Parmigiano-Reggiano. Dot the top of the pasta with 1 Tablespoon of butter.
- Bake the pasta for 20-30 minutes until bubbling and golden brown on top. Let the baked pasta rest for about 5 minutes before serving.