Save There's something magical about opening the oven door to that aroma—buttery, garlicky, with a whisper of the sea. My first seafood pasta bake happened almost by accident, when I had shrimp, mussels, and leftover cream on a Tuesday night and refused to order takeout. What started as improvisation became the dish I make whenever I want to feel like I'm sitting at a trattoria overlooking the water, except I'm in my own kitchen with bare feet and a glass of wine.
I remember bringing this to my neighbor's dinner party on a chilly October evening, worried the bake would lose its magic during the drive across the yard. The second it came out of her oven, the kitchen transformed—suddenly everyone gathered around the table, and conversation stopped the moment forks hit plates. That's when I knew this wasn't just dinner; it was the kind of dish that brings people together without trying too hard.
Ingredients
- Penne or rigatoni, 300 g: Tubes and ridges catch the sauce better than strand pasta, so every bite is creamy and full of flavor—don't skip this step.
- Mixed seafood (shrimp, mussels, squid, scallops), 300 g: Buy the frozen mix if fresh feels expensive; it defrosts beautifully and lets you use whatever the sea offers that day.
- Olive oil, 2 tbsp: Good quality makes a difference, especially when it's one of your few flavor anchors.
- Onion, 1 small, finely chopped: Don't rush this step; let it soften slowly so it dissolves into sweetness rather than staying sharp.
- Garlic cloves, 2, minced: Fresh is always worth it—the moment you add it, your kitchen smells like Italy.
- Canned chopped tomatoes, 400 g: Tinned tomatoes are reliable year-round and often taste better than fresh ones that traveled halfway across the world.
- Heavy cream, 150 ml: This turns everything silky and luxurious, but don't add it too early or the sauce breaks.
- Tomato paste, 2 tbsp: A small amount deepens the tomato flavor without making the dish taste overly acidic.
- Dried oregano, 1 tsp: Rub it between your palms before adding—it releases the oils and makes everything taste more intentional.
- Chili flakes, 1/2 tsp (optional): Even if you don't think you like heat, a pinch adds a subtle warmth that makes people say the sauce tastes like something.
- Salt and freshly ground black pepper: Taste as you go; the sauce will tell you what it needs.
- Mozzarella, 100 g, grated: Low-moisture mozzarella browns better than the watery kind and gives you that golden crust.
- Parmesan, 40 g, grated: The sharpness cuts through the cream and adds a little sophistication to the top.
- Fresh parsley, 2 tbsp, chopped: Add it at the very end so it stays green and bright—it's the final flourish that makes it look intentional.
Instructions
- Heat the oven and prepare:
- Preheat to 200°C (400°F) and grease your baking dish with a little oil or butter so nothing sticks. This takes two minutes but saves regret later.
- Cook the pasta just shy of done:
- Drop the pasta into salted boiling water and fish it out 2 minutes before the package says it's ready—it'll finish cooking in the oven and stay tender rather than turning to mush. Drain it well but don't rinse; the starch helps the sauce cling.
- Build your sauce foundation:
- Warm olive oil over medium heat and let the onion soften slowly, about 3 minutes, until it's golden at the edges. Add minced garlic and cook just until fragrant—about 1 minute—so it doesn't burn and turn bitter.
- Deepen the tomato flavor:
- Stir in canned tomatoes, tomato paste, oregano, chili flakes, salt, and pepper, then let it bubble gently for 10 minutes. This is when your kitchen starts to smell incredible, and you'll understand why people fight over this dish.
- Make it creamy:
- Pour in the heavy cream and stir gently for 2 minutes until everything turns silky. Taste it now and adjust salt and pepper if needed—trust your mouth, not the recipe.
- Add the seafood with care:
- Fold in the mixed seafood gently and cook for only 2 to 3 minutes, just until the shrimp turns pink and everything looks opaque. Overcooked seafood is the enemy, so watch it like you're protecting something precious.
- Combine pasta and sauce:
- Toss the cooked pasta with the sauce and seafood, then transfer everything to your prepared baking dish, making sure nothing is stuck on the bottom of the pan.
- Top and bake:
- Sprinkle mozzarella and Parmesan evenly across the top, covering every corner so you get cheese with every forkful. Bake for 18 to 20 minutes until the top is golden and the sauce is bubbling at the edges.
- Rest and garnish:
- Let it sit for 5 minutes after it comes out—this gives everything time to set and makes serving cleaner. Scatter fresh parsley on top just before you bring it to the table.
Save I made this dish for someone I was trying to impress, back when I still got nervous in the kitchen. Watching them close their eyes after the first bite, something shifted—I realized that feeding people well is one of the quietest forms of love there is.
Why This Works So Well
The magic here is balance: sweet tomato, salty seafood, creamy sauce, and crispy cheese all speaking to each other without anyone shouting over the rest. The pasta absorbs just enough sauce to stay interesting without becoming soggy, and the baking dishes concentrates all those flavors into something that feels more elegant than the sum of its parts. It's one of those dishes that tastes like you spent hours fussing when really you just understood the timing.
Seafood Choices and Swaps
Frozen mixed seafood is often fresher than what you'd find in a fancy fishmonger because it's frozen at peak quality, right off the boat. You can swap shrimp for prawns, mussels for clams, or skip the squid if it's not your thing—the sauce holds everything together regardless. The one thing I wouldn't skip is something with a little texture like scallops or mussels, because they add a richness that shrimp alone can't quite reach.
Making It Your Own
Some nights I add a splash of white wine to the sauce while it's simmering, letting it bubble down until you can't quite taste the alcohol but you feel its elegance. Other times I stir in a handful of fresh basil at the end, or swap the cream for crème fraîche to keep things lighter. The beauty of this dish is that it's flexible enough to match whatever you have on hand and whatever mood you're in.
- A pinch of red pepper flakes takes it from cozy to slightly spicy, which pairs beautifully with a crisp Pinot Grigio.
- Fresh lemon zest scattered on top adds brightness that cuts through the cream without making the dish taste fishy.
- If you're cooking for someone watching their dairy, crème fraîche or even a splash of fish stock can replace some of the heavy cream.
Save This pasta bake is the kind of dish you make when you want to feel like you've traveled somewhere without leaving home. Serve it with crusty bread and a cold glass of wine, and watch how quickly it disappears.
Recipe FAQ
- → What types of seafood work best for this dish?
Mixed seafood like shrimp, mussels, squid, and scallops provide balanced flavors and textures. Use a fresh or thawed mix for the best result.
- → Can I use different pasta shapes?
Penne or rigatoni are preferred as they hold the sauce well, but other short pasta shapes like fusilli or farfalle work nicely too.
- → How do I prevent seafood from overcooking?
Add seafood toward the end of simmering and bake only until just opaque to keep it tender and juicy.
- → What cheese types are used for the topping?
A combination of grated mozzarella and Parmesan delivers a golden, bubbling crust with creamy and nutty flavors.
- → Any tips for enhancing the sauce?
Adding a splash of white wine before simmering or substituting heavy cream with crème fraîche can add complexity and freshness.