Save Last winter, when my kitchen felt too cold and empty, I threw together this seafood bake on impulse. The smell of garlic and tomatoes simmering filled every corner of the apartment, and I knew something good was happening.
My sister visited last month and we made this together while catching up about everything and nothing. She confessed shes usually intimidated by seafood dishes, but watching the shrimp turn pink and the sauce come together gave her confidence.
Ingredients
- 300 g (10.5 oz) penne or rigatoni: The ridges catch the sauce beautifully, and these shapes stand up to being baked without getting mushy
- 300 g (10.5 oz) mixed seafood: Shrimp bring sweetness, mussels add brine, squid offers texture, and scallops contribute luxury—thaw frozen seafood completely and pat it dry
- 2 tbsp olive oil: This forms the foundation of your sauce base, so use something you like the taste of
- 1 small onion, finely chopped: Finely diced onion disappears into the sauce while providing essential sweetness
- 2 garlic cloves, minced: Fresh garlic makes a difference here—jarred garlic can taste metallic in this delicate sauce
- 400 g (14 oz) canned chopped tomatoes: Good quality canned tomatoes work better than fresh for this sauce because theyre consistent and packed at peak ripeness
- 150 ml (2/3 cup) heavy cream: This transforms the acidic tomato sauce into something velvety and rich
- 2 tbsp tomato paste: Concentrated tomato flavor deepens the sauce without making it taste like pasta sauce from a jar
- 1 tsp dried oregano: Dried oregano actually works better than fresh here because it holds up to the long simmer
- 1/2 tsp chili flakes: A subtle warmth that cuts through the cream—adjust to your comfort level
- Salt and freshly ground black pepper: Taste repeatedly while seasoning, since the seafood releases its own salt as it cooks
- 100 g (3.5 oz) mozzarella, grated: Low-moisture mozzarella melts without making the dish watery
- 40 g (1.5 oz) Parmesan, grated: Freshly grated Parmesan adds a salty, nutty counterpoint to the mild mozzarella
- 2 tbsp fresh parsley, chopped: This isnt just garnish—fresh parsley cuts through the richness with bright, grassy flavor
Instructions
- Get your oven ready:
- Preheat oven to 200°C (400°F) and grease a large baking dish with butter or oil—this prevents sticking and helps the edges get crispy
- Cook the pasta strategically:
- Boil pasta in salted water for exactly 2 minutes less than the package says, since it will finish cooking in the oven
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat, sauté onion 3 minutes until translucent, then add garlic for 1 minute until fragrant but not brown
- Create the sauce:
- Stir in chopped tomatoes, tomato paste, oregano, chili flakes, salt, and pepper, then simmer 10 minutes until slightly thickened
- Add the cream:
- Pour in heavy cream and simmer 2 minutes while stirring—this is when the sauce transforms into something glossy and luxurious
- Cook the seafood gently:
- Fold in mixed seafood and cook 2–3 minutes until just opaque, watching carefully because seafood turns from perfect to overcooked in seconds
- Combine everything:
- Toss the slightly undercooked pasta with sauce and seafood, then transfer to your prepared baking dish
- Add the cheese blanket:
- Sprinkle mozzarella and Parmesan evenly across the top, covering every corner so no bit of pasta is left naked
- Bake until golden:
- Bake 18–20 minutes until the cheese is bubbling and spotted with deep golden brown
- Let it rest and finish:
- Wait 5 minutes before serving—this feels impossible but helps the sauce set slightly so each serving holds together beautifully, then scatter parsley on top
Save This recipe became my go-to for dinner parties after I served it to my new neighbors the week I moved in. Something about pulling a bubbling, golden dish out of the oven makes people feel taken care of.
Choosing Your Seafood Mix
The best supermarket frozen seafood mixes usually contain shrimp, squid rings, and scallops. Fresh mussels are wonderful but require cleaning and debearding, and they can make some eaters nervous. If you are buying seafood separately from the fish counter, ask for pieces that are similar in size so everything cooks evenly.
Making It Ahead
You can assemble the entire dish up to the baking step, cover it tightly, and refrigerate for up to 8 hours. Let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed—add 5 minutes if it was very cold. The flavors actually meld together beautifully during this rest.
Leftovers That Taste Better
Reheat individual portions in the microwave at 50% power to prevent the sauce from separating, or cover the whole dish with foil and reheat at 180°C (350°F) until hot throughout. The pasta absorbs more sauce as it sits, so leftovers are even more flavorful than the first night.
- Store leftovers in the baking dish covered tightly with foil, or transfer to airtight containers for up to 3 days
- Freezing works surprisingly well—portion into freezer-safe containers and freeze for up to 2 months
- Thaw frozen portions overnight in the refrigerator before reheating
Save This is the kind of dinner that turns a Tuesday into something worth remembering. Enjoy every bubbling, cheesy bite.
Questions & Answers
- → What types of seafood can I use in this dish?
A variety of seafood such as shrimp, mussels, squid, and scallops work well, either fresh or thawed frozen.
- → Can I substitute the pasta for a different shape?
Penne or rigatoni are recommended, but other pasta shapes that hold sauce well can be used.
- → How do I avoid overcooking the seafood?
Fold seafood into the sauce gently and cook just until opaque, around 2–3 minutes, before combining with pasta.
- → Is it possible to lighten the cream sauce?
Yes, replace heavy cream with crème fraîche or a light cream alternative for a lighter consistency.
- → What is a good wine pairing for this dish?
A crisp white wine like Pinot Grigio complements the creamy seafood and tomato flavors nicely.
- → How should I prepare the dish for baking?
After mixing the pasta and sauce with seafood, transfer to a greased baking dish, top with cheese, and bake until golden and bubbling.