Save There's something about the smell of seafood and tomatoes mingling in a warm kitchen that makes everything feel like a celebration. I discovered this pasta bake years ago while improvising with leftover shrimp and some cream I needed to use before it expired—what started as a kitchen rescue turned into one of those dishes I'd make again and again. The magic happens when you let the pasta, seafood, and sauce get cozy together in the oven, the cheese getting golden and bubbly on top. It's the kind of meal that feels fancy enough for guests but honest enough for a quiet weeknight when you want something truly satisfying.
I remember making this for my sister's birthday dinner when she mentioned craving something coastal but comforting—the kind of food that doesn't require getting dressed up or going out. Watching her face when that golden, bubbling dish came out of the oven made me realize comfort food and elegance don't have to be separate things. Everyone at that table slowed down to really taste it, and that's when I knew this recipe had staying power.
Ingredients
- Penne or rigatoni (300 g): These sturdy shapes hold the sauce beautifully and don't disappear into creamy dishes—the tubes catch little pools of tomato and cream in every bite.
- Mixed seafood (300 g): Use whatever combination appeals to you; shrimp and mussels are reliable, but scallops add a luxurious sweetness, and squid brings a pleasant chew—thaw frozen seafood completely and pat dry to avoid watering down the sauce.
- Olive oil (2 tbsp): Good quality makes a difference in how the onion softens and how the whole dish tastes at the end.
- Onion and garlic: These are your flavor foundation; don't rush them, and keep the onion finely chopped so it melts into the sauce.
- Canned chopped tomatoes (400 g): They're more reliable than fresh tomatoes for a sauce like this, and they break down into something velvety without any effort.
- Tomato paste (2 tbsp): This deepens the tomato flavor and prevents the sauce from tasting thin or acidic—it's a small amount that makes a real difference.
- Heavy cream (150 ml): The cream rounds out the acidity from the tomatoes and creates that silky texture; it also protects the delicate seafood from drying out in the oven.
- Oregano and chili flakes: Oregano ties everything to Italian flavors, while chili flakes add a whisper of heat if you want it—both are optional to your taste.
- Mozzarella and Parmesan (140 g total): Mozzarella gets stretchy and mild when melted, while Parmesan adds a salty, nutty depth; fresh parsley at the end adds a bright freshness that cuts through the richness.
Instructions
- Prep and heat:
- Preheat your oven to 200°C (400°F) and grease your baking dish so nothing sticks when it bubbles. While the oven warms, get your pasta water salted and ready to boil—this takes a moment but sets everything else in motion.
- Undercook the pasta:
- Cook your pasta 2 minutes shorter than the package tells you; it will finish cooking in the oven and you want it tender but not mushy after the bake. Drain it and set it aside while you make the sauce.
- Build the sauce foundation:
- Heat olive oil in your skillet and soften the chopped onion for about 3 minutes—you're looking for it to turn translucent and smell sweet. Add minced garlic and let it cook for just a minute so it softens into the oil without browning.
- Simmer the tomato base:
- Stir in the chopped tomatoes, tomato paste, oregano, chili flakes if using, salt, and pepper, then let this bubble gently for 10 minutes, stirring now and then. The sauce will deepen in color and taste, and any raw tomato flavor will mellow out.
- Add creaminess:
- Pour in the heavy cream and let everything simmer together for just 2 minutes, then taste and adjust your seasonings—this is your moment to make sure the sauce tastes exactly right to you.
- Cook the seafood gently:
- Fold in your mixed seafood and cook for 2 to 3 minutes until the shrimp turns pink and the mussels open; overcooking seafood is a crime, so watch carefully and stop as soon as everything looks opaque and cooked through.
- Combine and transfer:
- Toss the drained pasta with the seafood sauce until every piece of pasta is coated, then spread this mixture into your greased baking dish in an even layer.
- Top with cheese:
- Sprinkle the grated mozzarella and Parmesan evenly over the top—don't be shy with the cheese, as it creates that golden, bubbly crust you're after.
- Bake until golden:
- Bake for 18 to 20 minutes until the sauce is bubbling at the edges and the cheese is golden and melted; you want to see some browning but not burning.
- Rest and serve:
- Let everything rest for 5 minutes so the layers set slightly and it becomes easier to serve. Scatter fresh chopped parsley over the top right before bringing it to the table.
Save One evening, a friend was nervous about cooking anything with seafood, so I invited her over to make this together. Watching her confidence grow as she learned that seafood doesn't need fussing—just gentle heat and attention—reminded me that good cooking is really just paying attention to small details. By the time we pulled that golden dish from the oven, she wasn't nervous anymore; she was proud.
Why This Dish Works
The beauty of a pasta bake is that it solves a common problem: seafood can dry out easily, but when it's nestled in a creamy sauce surrounded by pasta and topped with cheese, it stays moist and tender the whole time it's in the oven. The sauce itself is simple—just onion, garlic, tomatoes, and cream—but these humble ingredients become something greater than the sum of their parts when they simmer together. The oven finishes the job, bringing everything to a bubbling, golden conclusion that feels both comforting and special.
Making It Your Own
This recipe is a starting point, not a rigid blueprint, and some of my favorite versions have come from improvising based on what I had on hand or what I was craving. If white wine calls to you, splash a little into the sauce before simmering to add brightness and depth—it cooks off but leaves its flavor behind. For a lighter version, swap the heavy cream for crème fraîche or light cream, which keeps the richness but reduces the heaviness slightly.
Serving Suggestions and Pairings
Serve this pasta bake warm straight from the oven, ideally with a crisp white wine like Pinot Grigio that echoes the seafood and complements the creamy sauce without overwhelming it. A simple green salad dressed with lemon vinaigrette cuts through the richness nicely, and some crusty bread is essential for soaking up the extra sauce.
- A squeeze of fresh lemon juice over the finished dish brightens everything at the last second.
- If you're short on parsley, torn fresh basil works beautifully instead.
- Leftovers reheat gently in a low oven with a splash of cream stirred through to restore the sauce's silky texture.
Save This recipe has become my go-to when I want to feel like I've cooked something impressive without spending all day in the kitchen or stressing over technique. It's approachable enough for a weeknight but special enough for people you care about.
Recipe FAQs
- → What seafood works best for this dish?
A mixed selection including shrimp, mussels, squid, and scallops offers a balance of flavors and textures.
- → Can I use different pasta shapes?
Yes, penne or rigatoni are recommended since their shape holds the sauce well, but others like fusilli work too.
- → How to avoid overcooking the seafood?
Fold in the seafood at the end and cook just until opaque, about 2–3 minutes, to keep it tender.
- → Is it possible to make the sauce lighter?
Substitute heavy cream with crème fraîche or light cream for a lighter result without losing creaminess.
- → What sides or drinks complement this dish?
Pair with a crisp white wine like Pinot Grigio and a simple green salad for a balanced meal.