Seafood Pasta Bake

There's something magical about the moment when seafood hits a warm skillet and the kitchen fills with that briny, garlicky aroma. I discovered this pasta bake on a rainy evening when I had leftover shrimp and an inexplicable craving for something both elegant and deeply comforting. What started as a quiet dinner for one turned into the dish I'd make again and again, eventually serving it to friends who'd linger at the table just to scrape the last golden bits from the edges of the baking dish.

I'll never forget the first time I made this for my neighbor who'd been dealing with a rough week. She took one bite, closed her eyes, and just smiled—no words needed. That's when I realized this dish had a quiet power to turn an ordinary Tuesday into something worth remembering.

Ingredients

• Penne or rigatoni (300 g): Use whichever shape you have; the ridges catch the creamy sauce beautifully, and cooking it two minutes under saves it from turning mushy in the oven.
• Mixed seafood (300 g): Thaw frozen seafood properly or use fresh if you can—the variety of textures from shrimp, mussels, squid, and scallops creates something more interesting than one type alone.
• Olive oil (2 tbsp): Good quality makes a difference here since it's the foundation of your flavor base.
• Small onion, finely chopped: The smaller you chop it, the better it melts into the sauce and disappears, leaving just sweetness.
• Garlic cloves (2), minced: Don't skimp on this—garlic is what makes the sauce smell irresistible.
• Canned chopped tomatoes (400 g): San Marzano varieties tend to be sweeter and less acidic, which pairs beautifully with cream.
• Heavy cream (150 ml): This is what transforms tomato sauce into something luxurious and silky.
• Tomato paste (2 tbsp): The concentrated umami here deepens the whole dish and prevents it from tasting one-dimensional.
• Dried oregano (1 tsp): Mediterranean herbs bridge the gap between fresh and cooked flavors.
• Chili flakes (1/2 tsp, optional): A whisper of heat makes the seafood sing.
• Salt and black pepper: Taste as you go—seafood is already salty, so you might need less than expected.
• Mozzarella, grated (100 g): The stretchy, mild base for your golden top.
• Parmesan, grated (40 g): This brings the sharp, nutty flavor that makes people ask what the secret ingredient is.
• Fresh parsley, chopped (2 tbsp): The final flourish that brings everything back to life.

Instructions

Heat your oven and prepare:

Preheat to 200°C (400°F) and grease your baking dish generously. You want enough room for everything to bubble and steam without spilling over.

Start the pasta:

Bring a large pot of salted water to a boil and cook your pasta about two minutes less than the package suggests. It'll finish cooking in the oven, so you're aiming for al dente with a slight bite.

Build your sauce base:

Warm olive oil in a large skillet over medium heat, then sauté the chopped onion for about three minutes until it softens and turns translucent. Add minced garlic and let it bloom for just one minute—you want fragrant, not burned.

Deepen the flavor:

Stir in chopped tomatoes, tomato paste, oregano, chili flakes, and a pinch each of salt and pepper. Let this simmer gently for ten minutes, stirring occasionally so nothing sticks to the bottom. You're building layers of flavor here.

Make it creamy:

Pour in the heavy cream and simmer for two more minutes until everything is silky and cohesive. Taste now and adjust seasoning—this is your last chance to balance flavors before the seafood goes in.

Add the seafood gently:

Fold in your mixed seafood carefully and cook for just two to three minutes until the shrimp turns pink and the squid is barely opaque. Overcooked seafood becomes rubbery, so watch closely.

Combine everything:

Toss the drained pasta with the sauce and seafood, then transfer the whole mixture into your prepared baking dish. Spread it evenly so every bite will have sauce and seafood.

Top and bake:

Mix your grated mozzarella and Parmesan together, then scatter them evenly over the top. Bake for eighteen to twenty minutes until the cheese is golden and bubbling at the edges—that bubbling means the sauce underneath is heating through.

Rest before serving:

Let it sit for five minutes after coming out of the oven. This isn't just about cooling down; it lets everything set slightly so it holds together when plated. Top with fresh parsley and serve.

Pin It

There was a moment when I served this to my mother and watched her take a second bite without saying anything, just humming contentedly. That's when I knew it wasn't just a recipe—it was something that mattered, something that brought people together over a table.

Why This Dish Works

The genius of a seafood pasta bake is how it respects each ingredient while making them sing together. The cream mellows the acidity of tomatoes, the pasta catches and holds the sauce, and the seafood's natural sweetness emerges without being bullied by heavy spices. Every component has a reason for being there, nothing is wasted, and the whole is genuinely better than the sum of its parts.

Scaling and Variations

This recipe feeds four people generously, but it scales beautifully if you're cooking for more or less. Double everything for eight servings, or halve it for an intimate dinner for two in a smaller baking dish. You can swap the seafood mix based on what's available or what you're in the mood for—scallops alone are luxurious, while shrimp and mussels offer a more budget-friendly option that still tastes restaurant-quality.

Pairing and Serving Suggestions

Serve this alongside something simple that won't compete with the star of the show. A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and a cold glass of Pinot Grigio or Sauvignon Blanc makes the whole meal feel special. If you want bread, a simple garlic toast to wipe your plate clean is all you need, and honestly, most people skip the salad entirely and just ask for more.

• Make a simple arugula salad with just olive oil, lemon, salt, and pepper to balance the richness.
• If you have white wine on hand, save half a glass to splash into the sauce for extra depth before simmering.
• Don't skip the final parsley garnish—that fresh green note is what makes people lean back and smile.

Pin It

This pasta bake has become my go-to when I want to impress without stress, when I'm feeding people I love, or when I simply want to remind myself why I fell in love with cooking in the first place. It's unpretentious, it's delicious, and it always brings people back to the table.

Recipe Questions & Answers

→ What types of seafood work best in this dish?

A mix of shrimp, mussels, squid, and scallops delivers a variety of textures and flavors that complement the creamy tomato sauce perfectly.

→ How can I prevent the seafood from becoming rubbery?

Cook the seafood gently and briefly, just until it turns opaque, to maintain tenderness and avoid a rubbery texture.

→ Can I substitute the cheese topping?

Yes, mozzarella and Parmesan can be replaced or combined with other cheeses like Gruyère or cheddar for different flavors.

→ Is it possible to add a spicier kick to this dish?

Adding chili flakes or a splash of hot sauce to the sauce will enhance its spiciness to your preference.

→ What pasta types are recommended?

Penne or rigatoni work well as they hold the sauce nicely, but any tubular pasta can be used.

→ Can the creamy sauce be made lighter?

Using crème fraîche or light cream instead of heavy cream reduces richness while maintaining creaminess.