Seafood Pasta Bake (Printable Version)

A warm dish combining seafood and pasta in a rich tomato cream sauce topped with cheese.

# 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 cloves garlic, 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

# Steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion for 3 minutes until softened. Add garlic and sauté for 1 minute.
04 - Add chopped tomatoes, tomato paste, oregano, chili flakes, salt, and pepper to the skillet. Simmer for 10 minutes, stirring occasionally.
05 - Stir in heavy cream and simmer for another 2 minutes. Adjust seasoning as needed.
06 - Gently fold mixed seafood into sauce and cook for 2 to 3 minutes until just opaque without overcooking.
07 - Toss the cooked pasta with the sauce and seafood mixture. Transfer to the prepared baking dish.
08 - Evenly sprinkle mozzarella and Parmesan over the pasta mixture.
09 - Bake for 18 to 20 minutes until bubbly and golden on top.
10 - Let rest for 5 minutes before garnishing with chopped parsley and serving.

# Expert Insights:

01 -
  • The creamy tomato sauce clings to every piece of pasta and seafood in a way that feels indulgent but not heavy
  • You get that bubbling, golden cheese topping that everyone fights over at the table
  • Most of the work happens in one pan, so cleanup is surprisingly manageable
02 -
  • Undercooking the pasta initially is non-negotiable—if you cook it fully now, it will turn to mush in the oven
  • Pat thawed seafood completely dry with paper towels before adding it to the sauce, or you will end up with a watery, separated sauce
  • The baking dish must be large enough that the seafood pasta forms a relatively even layer—if its too crowded, it will steam instead of bake
03 -
  • A splash of white wine added with the tomatoes brings acidity and brightness that makes the seafood taste even sweeter
  • Grate your own cheese instead of buying pre-grated—preservatives in bagged cheese prevent proper melting
  • Run the dish under the broiler for 2 minutes after baking if you want extra-crispy cheese edges
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