Cut the mozzarella into small cubes. Cut the chives into small rolls.
Heat the cream in a saucepan and warm while stirring. Dissolve the vegetable stock while stirring. Then add the chunky tomatoes to the sauce.
Mix the pasta with 2/3 of the mozzarella, frozen peas, cream sauce and chives. Season with salt and pepper. Put everything in a baking dish (should be a large one) and cover with the remaining mozzarella. Baked in the preheated oven for approx. 20 minutes.