Seafood Pasta Bake (Printable version)

Tender mixed seafood and pasta baked with rich tomato cream sauce and a golden cheesy topping.

# Ingredient List:

→ 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

# How-To Steps:

01 - Set oven to 400°F. Grease a large baking dish.
02 - Boil pasta in salted water, cooking 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until soft, about 3 minutes. Add garlic and sauté for 1 minute.
04 - Stir in chopped tomatoes, tomato paste, oregano, chili flakes, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
05 - Pour in heavy cream and simmer for an additional 2 minutes. Adjust seasoning to taste.
06 - Gently fold mixed seafood into the sauce. Cook for 2 to 3 minutes until just opaque, taking care not to overcook.
07 - Mix cooked pasta with the seafood sauce thoroughly and transfer to the prepared baking dish.
08 - Evenly sprinkle grated mozzarella and Parmesan over the pasta mixture.
09 - Bake for 18 to 20 minutes until bubbling and golden.
10 - Allow to rest for 5 minutes. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It's forgiving enough for a weeknight but impressive enough to serve guests without apology.
  • The creamy tomato sauce clings to every piece of seafood and pasta, so there's no bland bite in sight.
  • One dish means one cleanup, and honestly, that alone makes this recipe a winner.
02 -
  • Don't overcook the seafood thinking it'll soften more in the oven—it won't, and rubbery shrimp ruins everything.
  • Undercooking the pasta by two minutes is the difference between creamy and mushy, so actually set that timer.
  • Taste the sauce before the seafood goes in because adding seafood makes seasoning harder to adjust.
03 -
  • Grate your own mozzarella and Parmesan rather than buying pre-shredded; it melts smoother and browns more evenly.
  • Keep a small spoon nearby while the sauce simmers so you can taste constantly and adjust seasoning in real time rather than guessing.
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