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1
Preheat the oven to 375 degrees .
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2
Grease a 10-inch springform pan or 4-quart ovenproof bowl.
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3
Line the bottom and sides of the pan with bread slices, fitting them tightly; reserve several bread slices for the top.
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4
In a large pot of boiling, salted water, cook the pasta until al dente.
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5
Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat.
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6
Add the onion and cook until softened, about 5 minutes.
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7
Stir in the peas and cook for 1 minute.
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8
Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer.
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9
Set aside 1 cup of the sauce.
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10
Drain the pasta, add to the sauce in the skillet and toss to coat.
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11
Stir in the mozzarella and half of the parmesan.
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12
Season with salt.
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13
Pour the pasta into the bread-lined pan, pressing down with a wooden spoon.
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14
Cover with the remaining bread slices.
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15
Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons butter.
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16
Bake the pasta until golden and crusty, about 40 minutes (loosely cover with foil if necessary to prevent overbrowning).
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17
Let cool for about 30 minutes, then unmold and slice.
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18
Serve with the reserved tomato sauce and extra parmesan.
