Seafood pasta bake (Print Version)

Tender seafood and pasta combined with creamy tomato sauce and baked cheese topping.

# 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, to taste
12 - Freshly ground black pepper, to taste

→ Cheese Topping

13 - 3.5 oz mozzarella, grated
14 - 1.5 oz Parmesan, grated
15 - 2 tbsp fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 400°F. Grease a large baking dish.
02 - Boil pasta in salted water for 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic and cook 1 minute.
04 - Add chopped tomatoes, tomato paste, oregano, chili flakes, salt, and pepper to skillet. Simmer for 10 minutes, stirring occasionally.
05 - Pour in heavy cream and simmer sauce for 2 minutes. Adjust seasoning to taste.
06 - Gently fold mixed seafood into sauce and cook for 2 to 3 minutes until just opaque, avoiding overcooking.
07 - Toss cooked pasta with the seafood sauce mixture, then transfer everything to the prepared baking dish.
08 - Evenly sprinkle grated mozzarella and Parmesan over the pasta mixture.
09 - Bake in preheated oven for 18 to 20 minutes until the topping is bubbling and golden brown.
10 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.

# Additional Tips::

01 -
  • The seafood stays tender because you add it late, meaning no rubbery shrimp or overcooked scallops.
  • Everything cooks in one baking dish, which means less cleanup and more time actually enjoying dinner.
  • It tastes restaurant-quality but comes together faster than ordering delivery.
02 -
  • Undercooked pasta is non-negotiable here; it will continue to soften in the oven, and mushy pasta ruins everything.
  • Pat your seafood completely dry, because any excess water becomes steam that makes the topping pale and soggy instead of golden.
  • Don't let that cream sit simmering too long or it can break and separate; just warm it through and move on.
03 -
  • Freeze leftovers in individual portions and reheat gently in a low oven, covered, so the topping doesn't burn while the inside comes back to temperature.
  • Make the sauce up to a day ahead and store it separately from the pasta; combine and bake just before serving for the best texture.
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