1 (16 oz.) pkg. Ronzoni medium size shell macaroni
1 cup heavy cream
1 cup ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp. marjoram
1/4 tsp. nutmeg
4 tbsp. (1/2 stick) butter
8 to 10 slices boiled ham, chopped
1 (10 oz.) pkg. Birds Eye frozen peas

Cook shells as directed on the package. Meanwhile, mix the next 5 ingredients together in a small bowl.

In a skillet, heat butter and cook the ham and peas, stirring carefully until ham is lightly browned. While pasta is draining, heat the cheese mixture in the pasta pan.

Lightly mix the drained, hot pasta into the sauce. Stir in half the peas and ham and serve on platter with remaining ham and peas on top.