Seafood pasta bake

There's something about the smell of seafood hitting hot garlic and olive oil that stops me mid-thought every single time. I discovered this pasta bake on a weeknight when I had a bag of mixed frozen seafood and wanted something that felt special without the fuss of individual plating. The creamy tomato sauce came together in minutes, and watching it transform into something golden and bubbling in the oven felt like I'd actually accomplished something in the kitchen.

I made this for someone who claimed they didn't like seafood, and they went back for seconds without even realizing what they were eating until after. The creamy sauce masks nothing but somehow makes the briny sweetness of the seafood feel comforting and approachable, the way good food should.

Ingredients

• Penne or rigatoni (300 g): The larger tubes catch the sauce beautifully, but any pasta sturdy enough to hold up to baking works; avoid thin spaghetti which gets mushy.
• Mixed seafood (300 g): Thaw frozen seafood completely and pat it dry before adding, otherwise it releases water and dilutes your sauce.
• Olive oil (2 tbsp): Use something you actually taste, not the cheapest bottle; it's a small amount doing real flavor work here.
• Onion and garlic: These are your flavor foundation, and taking time to cook them gently matters more than rushing.
• Canned chopped tomatoes (400 g): The acidity is essential for balance, so resist the temptation to substitute tomato sauce.
• Heavy cream (150 ml): This mellows the acidity and creates that restaurant-style richness; don't skip it.
• Tomato paste (2 tbsp): A small amount concentrates flavor without making the sauce taste one-dimensional.
• Dried oregano, chili flakes: The oregano ties everything to Italian tradition, while chili flakes add a whisper of heat that complements seafood.
• Mozzarella and Parmesan (140 g combined): Grate these fresh if possible; pre-shredded cheese won't melt into those golden pools you're after.
• Fresh parsley: This is the final note of brightness that lifts everything at the end.

Instructions

Get Your Oven Ready:

Preheat to 200°C (400°F) and grease your baking dish generously so nothing sticks.

Start the Pasta:

Cook it 2 minutes under, since it finishes in the oven; you're aiming for tender but with just a whisper of resistance when you bite it.

Build Your Base:

Heat olive oil and let the onion soften slowly, about 3 minutes, until it's translucent and sweet. Add garlic just for 1 minute so it fragrants the oil without burning.

Make the Sauce:

Stir in tomatoes, tomato paste, oregano, and chili flakes, then let it bubble gently for 10 minutes. This simmering time lets the flavors marry and the sauce thicken slightly.

Add Creaminess:

Pour in the heavy cream and let it heat through for 2 minutes, then taste and adjust seasoning. This is your moment to fix the balance.

Handle the Seafood Gently:

Fold in the seafood carefully and cook just 2 to 3 minutes until it turns opaque; overcooking is the enemy here and will make everything tough and sad.

Bring It Together:

Toss the drained pasta with the sauce and seafood, then transfer everything to the baking dish.

Add the Cheese:

Scatter mozzarella and Parmesan evenly over the top, making sure to cover the edges so they toast too.

Bake Until Golden:

Bake 18 to 20 minutes until the cheese is bubbling and the edges are golden brown.

Let It Rest:

Wait 5 minutes after removing from the oven; this lets everything set slightly and makes serving easier.

Finish and Serve:

Scatter fresh parsley over the top just before bringing it to the table.

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The first time I served this to someone I was trying to impress, they asked if I'd made it professionally. I haven't stopped thinking about that moment, about how something this straightforward could feel like such a gift to eat.

Why Seafood and Cream Work Together

There's a reason this combination appears on menus everywhere: the sweetness of quality seafood and the richness of cream are simply made for each other. The cream tames any fishiness while the briny minerality of the seafood keeps the sauce from feeling heavy. When you add tomato to this balance, you get complexity that tastes effortless.

Building Layers of Flavor

The magic here isn't in any single ingredient but in the way they stack on each other. Sautéed alliums give depth, tomato adds acidity and body, cream brings richness, seafood brings its own subtle brininess, and the cheese ties everything into something cohesive. If you skip simmering the tomato sauce, you'll taste the difference.

Making This Your Own

I've made this with whatever seafood was available or on sale, and it's always worked. Some days it's mostly shrimp, other times scallops, once I used canned clams when I was being practical. The formula is flexible as long as your seafood is fresh or properly thawed and your sauce is balanced. A splash of white wine in the sauce deepens everything, crème fraîche makes it lighter if that appeals to you, and a pinch of saffron transforms it into something almost luxurious if you're feeling adventurous.

• White wine adds brightness; add it before the tomatoes and let it reduce by half.
• A small handful of capers or olives scattered through brings another dimension of flavor and texture.
• Serve with a crisp white wine like Pinot Grigio to echo the flavors on your plate.

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This dish has a way of turning an ordinary weeknight into something that feels special without requiring you to become a different version of yourself in the kitchen. That's the whole point, really.

Common Recipe Questions

→ What type of seafood works best in this dish?

Mixed shellfish such as shrimp, mussels, squid, and scallops provide a balanced texture and flavor. Frozen seafood can be used if thawed properly.

→ Can I use other pasta shapes besides penne or rigatoni?

Yes, sturdy pasta shapes that hold sauce well, like fusilli or rigatoni, work well for this baked dish.

→ How can I prevent the seafood from overcooking?

Add the seafood towards the end of the sauce simmering and cook just until opaque to maintain tenderness.

→ Is it possible to adjust the creaminess of the sauce?

Yes, substitute heavy cream with crème fraîche or light cream for a lighter texture without sacrificing creaminess.

→ What wine pairs well with this seafood pasta bake?

A crisp white wine like Pinot Grigio complements the richness and seafood flavors beautifully.