Pin It There's something about seafood pasta bake that transforms an ordinary Tuesday night into something worth lingering over. I discovered this dish entirely by accident when my neighbor mentioned she'd thrown together whatever she had in her kitchen and somehow created magic. The combination of briny seafood, creamy tomato sauce, and that crackling golden cheese top felt like coastal Italy meeting cozy comfort food, and I knew I had to recreate it.
I made this for my sister's dinner party last spring, and I remember standing at the oven window watching it bubble and brown, completely mesmerized. When I pulled it out and the cheese had turned this perfect golden color, even my usually quiet brother-in-law immediately asked for seconds. That's when I knew this recipe was keeper material.
Ingredients
- Penne or rigatoni, 300 g: The tube shapes catch the sauce beautifully and hold up to the oven heat without turning mushy if you slightly undercook them first.
- Mixed seafood, 300 g: Shrimp, mussels, squid, and scallops give you texture variation and that briny, oceanic flavor that makes this special.
- Olive oil, 2 tbsp: Good quality matters here since it's the foundation of your sauce.
- Onion, 1 small: Finely chopped means it melts into the sauce rather than leaving noticeable chunks.
- Garlic cloves, 2: Minced fine so it distributes evenly and doesn't overpower.
- Canned chopped tomatoes, 400 g: Canned actually works better than fresh here because the acidity and texture are more consistent.
- Heavy cream, 150 ml: This mellows the tomato's acidity and creates that luxurious sauce without making it taste heavy.
- Tomato paste, 2 tbsp: Concentrate the tomato flavor and deepens the sauce's color.
- Dried oregano, 1 tsp: The classic Italian herb that quietly ties everything together.
- Chili flakes, 1/2 tsp: Optional, but a tiny pinch adds sophistication without making anyone sweat.
- Mozzarella, grated, 100 g: Melts to create that stretchy, golden layer everyone loves.
- Parmesan, grated, 40 g: Adds nutty, salty depth that regular mozzarella alone can't achieve.
- Fresh parsley, 2 tbsp: A bright finish that cuts through the richness at the last moment.
Instructions
- Preheat and prep:
- Set your oven to 200°C and grease your baking dish so nothing sticks. This takes two minutes but saves you from heartbreak later.
- Undercook the pasta:
- Boil your pasta two minutes under the package time until it's still slightly firm to the bite. It'll finish cooking in the oven, and this is what keeps it tender rather than blown out.
- Build your sauce base:
- Warm olive oil in a large skillet, then sauté your finely chopped onion for about three minutes until it turns translucent and soft. Add your minced garlic and cook just one more minute until it becomes fragrant.
- Simmer the tomatoes:
- Stir in the canned tomatoes, tomato paste, oregano, chili flakes, salt, and pepper, then let everything bubble gently for ten minutes. This lets the flavors marry and the sauce deepen in color.
- Cream it in:
- Pour in the heavy cream and simmer for two more minutes, stirring gently. Taste now and adjust your seasoning because this is your last chance before it all comes together.
- Add the seafood:
- Gently fold in your mixed seafood and cook for just two to three minutes until the shrimp turns pink and the mussels open slightly. Overcooking seafood turns it rubbery, so this quick cooking is essential.
- Combine and transfer:
- Toss your drained pasta with the sauce and seafood, then pour everything into your prepared baking dish. Spread it evenly so it bakes uniformly.
- Top and bake:
- Sprinkle both mozzarella and Parmesan evenly across the top and bake for eighteen to twenty minutes until it's bubbling around the edges and golden on top. Let it rest for five minutes before garnishing with fresh parsley.
Pin It I'll never forget how my daughter came home from school that day and immediately asked what smelled so good. The aroma had filled the entire house, and when we sat down to eat, she actually put her fork down between bites just to compliment it, which honestly never happens. That's when I realized food like this does something beyond nourishment.
Choosing Your Seafood Wisely
The beauty of this dish is that you're not locked into one exact seafood combination. I've made it with just shrimp when mussels were pricey, and another time I added extra scallops because I found them on sale. The important thing is using fresh or properly thawed seafood and not letting any single type dominate unless that's your preference. If you have shellfish allergies in your household, you can substitute with firm white fish like cod or halibut, though the flavor profile shifts slightly.
The Wine Question
The original notes mention adding a splash of white wine to the sauce, and I've experimented with both versions. When I add about a quarter cup of dry white wine to the tomato base and let it bubble away for a minute before adding the cream, it adds a subtle sophistication that somehow makes the seafood taste even more briny and alive. It's not essential, but it's that small touch that makes people wonder if you went to culinary school.
Making It Your Own
One of the joys of this recipe is how forgiving it is when you start improvising. The first time my partner made it, he added red pepper flakes because he loves heat, and honestly it was even better. I've also played with substituting the heavy cream with crème fraîche when I wanted something lighter, and the flavor shifted to something brighter and slightly tangy. You can even add fresh spinach or zucchini right before the seafood if you want vegetables mixed in, and nothing breaks.
- A splash of white wine added to the sauce before simmering creates subtle depth you'll keep searching for if you skip it.
- Fresh versus frozen seafood matters less than you'd think; properly thawed frozen seafood works beautifully here.
- This dish holds in the refrigerator for two days and actually reheats better than you'd expect if you cover it loosely with foil at 160°C.
Pin It This dish has a way of bringing people to the table without anyone needing to ask twice. It's become the recipe I make when I want to feel like I've done something special without actually spending hours in the kitchen.
Recipe Questions & Answers
- → What seafood works best for this dish?
A mix of shrimp, mussels, squid, and scallops works well, but feel free to use your preferred seafood combinations.
- → Can I use different pasta shapes?
Yes, penne or rigatoni are ideal, but other short tubular pastas that hold sauce well also work perfectly.
- → How do I avoid overcooking the seafood?
Add the seafood just before baking and cook gently until opaque, about 2–3 minutes, to maintain tenderness.
- → What cheese should I use for the topping?
A blend of mozzarella and Parmesan creates a golden, flavorful crust that melts beautifully during baking.
- → Can I prepare this dish ahead of time?
Yes, assemble it in advance and refrigerate. Bake straight from the fridge, adding a few extra minutes if needed.
- → Are there any suggested wine pairings?
A crisp white wine like Pinot Grigio complements the creamy tomato and seafood flavors well.