Seafood pasta bake dish (Print Version)

A comforting bake of mixed seafood and pasta in a creamy tomato sauce with cheese.

# What to Use:

→ 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 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 14 oz canned chopped tomatoes
07 - 2/3 cup heavy cream
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon 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 tablespoons fresh parsley, chopped

# How to Prepare:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Boil penne or rigatoni in salted water, cooking two minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion for 3 minutes until soft. Add minced garlic and cook for 1 minute.
04 - Add chopped tomatoes, tomato paste, dried oregano, chili flakes (if using), salt, and pepper to the skillet. Simmer for 10 minutes, stirring occasionally.
05 - Pour heavy cream into the sauce and simmer for 2 more minutes. Adjust seasoning as needed.
06 - Gently fold in mixed seafood and cook for 2 to 3 minutes until just opaque. Avoid overcooking.
07 - Mix the cooked pasta with the seafood and sauce until evenly combined. Transfer the mixture to the prepared baking dish.
08 - Sprinkle evenly with grated mozzarella and Parmesan cheese.
09 - Bake in the preheated oven for 18 to 20 minutes until the topping is bubbling and golden brown.
10 - Allow the bake to rest for 5 minutes, then garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together in under an hour with mostly straightforward steps.
  • The creamy tomato sauce keeps the seafood tender and prevents that dried-out feeling baked pasta can sometimes have.
  • You can use whatever seafood you have on hand or prefer, making it adaptable to your mood and what's available.
02 -
  • Do not overcook your seafood—I learned this the hard way with rubbery shrimp; add it at the very end and watch the clock like a hawk.
  • Pat your thawed seafood dry with paper towels before adding it to the sauce; any excess water will dilute everything and make the final dish watery.
  • Undercooking the pasta by just 2 minutes is essential; it sounds like nothing, but that small amount of firm pasta prevents mushiness after baking.
03 -
  • Make sure your seafood is completely thawed and patted very dry, or excess moisture will make your sauce thin and diluted.
  • Don't skip the 5-minute rest after baking; it lets everything settle and makes serving cleaner and neater than pulling it straight from the oven.
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