Seafood Pasta Bake

There's something about seafood pasta bake that pulls people to the table without hesitation. I made this for the first time on a rainy Tuesday evening when I found myself with leftover shrimp and a craving for something warm and substantial. The smell of garlic hitting hot oil, followed by the richness of cream swirling into tomato sauce, reminded me why baked pasta dishes feel like an embrace in a bowl. It's the kind of dish that looks more complicated than it actually is, which is precisely why it became a regular rotation at my dinner table.

I'll never forget serving this to my sister unexpectedly—she'd mentioned she was tired of takeout, and I had the inspiration to combine what was in my fridge into one dish. When she took her first bite and closed her eyes, I knew I'd stumbled onto something special. She asked for the recipe that night, and now whenever she makes it, she texts me photos of her golden-topped version. It's become our thing, a quiet way of staying connected through cooking.

Ingredients

• Penne or rigatoni, 300 g: The tube shapes trap sauce beautifully and hold up to baking without turning mushy; cook it just shy of al dente since it continues cooking in the oven.
• Mixed seafood, 300 g (thawed if frozen): Any combination of shrimp, mussels, squid, or scallops works; buy from a fishmonger if possible, as the quality difference is worth it.
• Olive oil, 2 tbsp: Good olive oil makes the base layer of flavor, so don't skip on this—it's the foundation.
• Onion and garlic: Finely chopped onion and minced garlic create the aromatic backbone; don't rush sautéing them, as this builds depth.
• Canned chopped tomatoes, 400 g: San Marzano varieties tend to be sweeter and less acidic, making them ideal for this sauce.
• Tomato paste, 2 tbsp: This concentrate adds umami and richness; cooking it briefly in the oil before adding liquid deepens the flavor.
• Heavy cream, 150 ml: The cream mellows the acidity of tomatoes and creates a silky, luxurious texture that coats each piece of pasta.
• Dried oregano, 1 tsp: Mediterranean herbs tie everything together; feel free to add fresh basil at the end if you have it.
• Chili flakes, 1/2 tsp (optional): Just a whisper of heat brightens the richness without overpowering the delicate seafood.
• Mozzarella and Parmesan, 140 g combined: Mozzarella melts into creamy pockets while Parmesan adds a sharp, salty edge; grate them fresh for the best results.
• Fresh parsley, 2 tbsp: Adds a fresh, verdant note that cuts through the richness and makes the dish feel complete.

Instructions

Set your oven and prepare:

Preheat the oven to 200°C (400°F) and grease your baking dish generously—this prevents sticking and makes cleanup easier.

Cook the pasta slightly underdone:

Bring a large pot of salted water to a rolling boil and cook the pasta about 2 minutes less than the package suggests. It should still have a slight bite because it will continue softening in the oven.

Build the sauce base:

Heat the olive oil in a large skillet over medium heat and sauté the finely chopped onion for about 3 minutes until it turns translucent and soft. Add the minced garlic and let it bloom for just 1 minute—you want to smell its fragrance, not taste it burnt.

Develop the sauce:

Stir in the tomato paste and let it cook for 1 minute, then add the chopped tomatoes, oregano, chili flakes, salt, and pepper. Simmer gently for 10 minutes, stirring occasionally, while the flavors meld and deepen.

Add the cream:

Pour in the heavy cream and simmer for 2 more minutes just to combine everything smoothly. Taste the sauce now and adjust the salt, pepper, or chili flakes to your preference.

Introduce the seafood gently:

Fold in the mixed seafood carefully and cook for only 2 to 3 minutes until it turns opaque—overcooked seafood becomes tough and rubbery, so resist the urge to leave it longer.

Combine and transfer:

Toss the drained pasta with the seafood sauce until every piece is coated, then transfer the entire mixture to your prepared baking dish.

Top with cheese:

Sprinkle the grated mozzarella and Parmesan evenly across the top, covering as much surface as you can without worrying about perfection.

Bake until golden:

Bake for 18 to 20 minutes until the top is golden and bubbling around the edges—you'll know it's ready when you see small pools of melted cheese and sauce beginning to peek out.

Rest and finish:

Let the dish rest for 5 minutes after removing it from the oven; this prevents it from being dangerously hot and allows the sauce to set slightly. Garnish generously with fresh parsley before serving.

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What strikes me most about this dish is how it transforms an ordinary weeknight into something that feels intentional and special. It's the kind of meal that makes people linger at the table, asking for seconds while still finishing the first serving.

Choosing Your Seafood Wisely

The beauty of this recipe lies in its flexibility, but the seafood itself deserves thoughtfulness. I learned quickly that frozen seafood works perfectly well if it's thawed properly—submerge it in cold water for a few minutes rather than leaving it on the counter. The variety matters less than freshness; shrimp and mussels are my go-to combination because they're reliable and widely available, but scallops add a subtle sweetness if you want to elevate it, and squid brings a pleasant chewiness that some find textural and satisfying. Whatever you choose, buy from someone you trust, ask questions about where it came from, and use it the same day you bring it home.

The Sauce Logic

Understanding why this sauce works the way it does will make you more confident every time you make it. Tomato paste cooked briefly in hot oil transforms from a raw, sometimes acidic flavor into something deep and caramelized—don't skip that step even though it feels tiny. The heavy cream isn't just for richness; it's a buffer that smooths out the natural acidity of tomatoes and creates a sauce with body that clings to the pasta. If you find tomato sauce intimidates you, this method removes most of the guesswork because there's less chance of it breaking or becoming separated.

Making It Your Own

This foundation is sturdy enough to handle your personal touches without falling apart. The optional chili flakes are there for those who like heat, but if you prefer warmth without spice, omit them entirely. Some evenings I add a splash of dry white wine to the tomato mixture, letting it reduce slightly before the cream—it adds complexity without making the dish feel heavy. You could swap the heavy cream for crème fraîche or even Greek yogurt if you want something lighter, though the flavor profile shifts slightly with each substitution.

• Try adding a handful of fresh spinach or basil just before the cheese topping for an herbaceous note.
• A pinch of nutmeg stirred into the cream creates an almost imperceptible sweetness that makes people ask what your secret is.
• If you have panko breadcrumbs on hand, mix them with melted butter and a little Parmesan, then scatter over the top before baking for an extra textural contrast.

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This seafood pasta bake exists in that sweet spot where restaurant-quality results feel achievable on a Tuesday night. Serve it with a glass of crisp white wine and good company, and watch how it becomes something people request again and again.

Frequently Asked Questions

→ What type of seafood works best for this bake?

Mixed seafood like shrimp, mussels, squid, and scallops provide a great balance of flavors and textures. Fresh or properly thawed frozen seafood works well.

→ Can I use different pasta shapes in this dish?

Absolutely. Penne or rigatoni are ideal for holding the sauce, but other sturdy pasta shapes like rigatoni or fusilli can be used.

→ How do I prevent the seafood from overcooking?

Gently fold the seafood into the sauce and cook just until opaque before baking to avoid toughness during oven time.

→ Is it possible to lighten the creamy sauce?

You can substitute heavy cream with crème fraîche or light cream to reduce richness without sacrificing flavor.

→ What cheese is recommended for the topping?

A combination of mozzarella for melting and Parmesan for a savory edge creates a golden, flavorful crust.

→ Can this dish be prepared ahead of time?

Yes, assemble the bake up to a day in advance, cover, and refrigerate. Bake just before serving for best results.