Pin it There's something magical about the smell of seafood and cream simmering together on a weeknight—it instantly transforms an ordinary Tuesday into something that feels almost restaurant-worthy. I discovered this pasta bake years ago while flipping through a friend's handwritten cookbook, but it wasn't until I made it on a rainy evening with whatever seafood I could grab from the market that I realized how forgiving and elegant it truly was. The kind of dish that looks impressive without demanding perfection, and somehow tastes even better the next day.
My partner actually proposed serving this at a dinner party with our food-loving neighbors, and I remember my hands shaking as I slid it into the oven, hoping the seafood wouldn't become rubbery. When that golden, bubbling casserole emerged twenty minutes later, our kitchen filled with this incredible aroma that had everyone hovering around the counter before we'd even sat down. It was one of those meals where people stopped mid-conversation just to savor another bite.
Ingredients
- Penne or rigatoni (300g): Tube shapes hold the sauce beautifully and give each bite that creamy richness—avoid thin pastas that disappear into the background.
- Mixed seafood (300g): Shrimp, mussels, squid, and scallops create a symphony of textures; buy from a trustworthy fishmonger and use immediately or thaw carefully if frozen.
- Olive oil (2 tbsp): This is your flavor foundation, so choose good quality—it makes a noticeable difference.
- Onion and garlic: The aromatic base that smells like home cooking; don't skip the mincing step, it helps them dissolve into the sauce.
- Canned chopped tomatoes (400g): A reliable backbone that won't let you down; San Marzano varieties are worth seeking out.
- Heavy cream (150ml): This is what transforms a simple tomato sauce into something luxurious and coating.
- Tomato paste (2 tbsp): Concentrate the umami; stir it in early so it loses its sharp edge and melds with the oil.
- Dried oregano and chili flakes: Oregano gives Italian soul, while a pinch of chili adds complexity without heat.
- Mozzarella and Parmesan (140g total): The golden topping that makes people reach for seconds; freshly grate both for the best melt.
- Fresh parsley: A bright finish that cuts through the richness and makes it feel fresh.
Instructions
- Set the stage:
- Preheat your oven to 200°C (400°F) and grease a large baking dish with a light hand—you want it ready to go the moment your seafood is cooked.
- Start the pasta:
- Boil salted water in a large pot, add pasta, and cook for two minutes less than the package tells you. The pasta will finish cooking in the oven, so slightly firm is exactly right here.
- Build the flavor base:
- Warm olive oil in a large skillet over medium heat, add your chopped onion, and let it soften for three minutes—listen for that gentle sizzle. Add minced garlic and cook just one more minute until fragrant, stirring constantly so it doesn't brown.
- Develop the sauce:
- Pour in your canned tomatoes, stir in tomato paste (break up any lumps against the side of the pan), then add oregano, chili flakes, salt, and pepper. Let this simmer gently for ten minutes, stirring occasionally, while the flavors meld and the sauce deepens slightly.
- Make it creamy:
- Add the heavy cream and let everything bubble together for just two minutes, then taste and adjust seasoning—this is your last chance to get it right. Some people add a splash of white wine here, and I never argue with that choice.
- Welcome the seafood:
- Gently fold in your mixed seafood and cook for just two to three minutes until the shrimp turns pink and opaque. This is crucial—overcooking seafood is the one mistake that actually hurts, so watch it closely and trust your instincts.
- Combine everything:
- Add your drained pasta to the sauce and seafood, fold gently so every piece gets coated, then transfer the whole thing to your prepared baking dish. Spread it evenly so the heat bakes it all at the same rate.
- Top and bake:
- Sprinkle your grated mozzarella and Parmesan evenly over the top—don't be shy, you want that golden crust. Bake for eighteen to twenty minutes until the top is bubbling at the edges and golden brown.
- Rest and serve:
- Let it sit for five minutes so the cream sets slightly, then shower it with fresh parsley and watch people's faces light up as they plate it.
Pin it I'll never forget the first time I made this for my mom, who's always been skeptical of anything "too fancy." She had a second helping without saying a word, and that quiet satisfaction meant more to me than any amount of praise. That's when I realized this dish isn't about impressing people with technique—it's about the gift of sitting together over something warm and delicious.
Why This Dish Became My Go-To
There's a window of maybe thirty minutes where everything in this recipe feels doable, even on an exhausting day—nothing requires intense focus or years of culinary school. I love that you can have seafood with real technique on the table by dinnertime, which feels like a small victory in an otherwise chaotic week. The beauty is in how forgiving it is; if your sauce is slightly too thick or thin, the oven will do most of the work for you.
Making It Your Own
Some nights I've substituted crème fraîche for heavy cream when I wanted something a touch lighter, and honestly, it's just as lovely—perhaps even more elegant. A splash of white wine added to the sauce before simmering gives it an extra depth that tastes like you've been cooking for hours. I've also swapped out seafood for whatever was fresh that day, and it has never disappointed.
Serving and Pairing Ideas
This is the kind of casserole that sings alongside something crisp and bright—a Pinot Grigio or even a light Sauvignon Blanc lifts the richness beautifully. I like to serve it with a simple green salad tossed with lemon dressing, which cuts through the creaminess and makes the whole meal feel complete. The leftovers, if there are any, reheat gently in a low oven and taste somehow even better the next day.
- Pair with a chilled white wine to balance the cream and tomato.
- A crisp salad with lemon vinaigrette is the perfect side to brighten the plate.
- Fresh crusty bread is essential for soaking up every last drop of sauce.
Pin it This recipe has quietly become one of those dishes that people ask for again and again, the kind that feels special but doesn't demand a special occasion. Make it, and watch how something so simple transforms into a moment worth remembering.
Recipe FAQs
- → Can I use different types of seafood in this dish?
Yes, feel free to substitute the mixed seafood with your preferred selection such as clams, crab, or lobster, adjusting cook time accordingly.
- → How do I prevent the seafood from overcooking?
Gently fold the seafood into the sauce and cook just until opaque, usually 2–3 minutes, before baking to avoid toughness.
- → What pasta types work best for this bake?
Penne or rigatoni are ideal as their tubular shapes hold sauce well, but other short pasta like fusilli or farfalle can also be used.
- → Can I make this dish ahead of time?
Assemble the bake up to the step before adding cheese and refrigerate. Add cheese and bake fresh when ready to serve.
- → What can I serve alongside this seafood pasta bake?
A crisp green salad or steamed vegetables complement the rich flavors, and a glass of Pinot Grigio enhances the dining experience.
- → Is there a way to lighten up the creamy sauce?
Substitute heavy cream with crème fraîche or light cream for a lighter texture without losing richness.