Seafood Pasta Bake (Print version)

Baked pasta layered with mixed seafood and creamy tomato sauce, topped with melted mozzarella and Parmesan.

# What You'll Need:

→ Pasta

01 - 10.5 oz penne or rigatoni

→ Seafood

02 - 10.5 oz mixed seafood (shrimp, mussels, squid, scallops), thawed if frozen

→ Sauce

03 - 2 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 14 oz canned chopped tomatoes
07 - 2/3 cup heavy cream
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1/2 tsp chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Cheese Topping

12 - 3.5 oz mozzarella, grated
13 - 1.5 oz Parmesan, grated
14 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Boil pasta in salted water, cooking 2 minutes less than package directions. Drain and set aside.
03 - Warm olive oil in a large skillet over medium heat. Cook onion for 3 minutes until softened, then add garlic and sauté for 1 minute.
04 - Stir in chopped tomatoes, tomato paste, oregano, chili flakes, salt, and pepper. Simmer for 10 minutes, stirring intermittently.
05 - Add heavy cream to the sauce and simmer for 2 minutes. Adjust seasoning as needed.
06 - Gently fold mixed seafood into the sauce and cook for 2 to 3 minutes until seafood turns opaque, avoiding overcooking.
07 - Toss the cooked pasta with the seafood sauce. Transfer the mixture evenly into the prepared baking dish.
08 - Evenly sprinkle grated mozzarella and Parmesan over the pasta mixture.
09 - Bake in the preheated oven for 18 to 20 minutes until the topping is bubbling and golden brown.
10 - Let rest for 5 minutes, then garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and feels like you've spent all day cooking.
  • The creamy tomato sauce with tender seafood is pure comfort, with just enough sophistication for guests.
  • Everything bakes in one dish, which means less cleanup and more time enjoying dinner.
02 -
  • Undercooking the pasta by a couple minutes is the secret to a casserole that doesn't turn mushy—it continues cooking in the oven.
  • Seafood cooks in minutes, not the fifteen minutes some recipes suggest; pulling it out when it's just opaque is what keeps it tender instead of tough.
  • Tasting the sauce before it goes in the oven is non-negotiable; it's your final chance to adjust salt and seasoning.
03 -
  • Buy your seafood from someone who knows what they're talking about and use it the same day—quality seafood is the non-negotiable foundation here.
  • Grate your cheese fresh; pre-shredded cheese has anti-caking agents that prevent it from melting into that beautiful golden blanket.
  • If your baking dish is shallow, watch the baking time carefully—some ovens brown faster than others, and you want golden, not burnt.
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