Seafood pasta bake dish

There's something about opening a bottle of white wine while seafood sizzles in a skillet that makes a weeknight feel like a small celebration. My neighbor handed me a container of mixed shrimp and scallops one evening, caught that afternoon, and I suddenly had to prove I could do them justice. This seafood pasta bake emerged from that happy pressure, and it's been my go-to ever since whenever I want something that tastes restaurant-worthy but requires no special skills.

I made this for my sister on a random Thursday when she mentioned being tired of restaurant takeout, and she asked for the recipe before she'd finished her first bite. That moment taught me the real test of a dish isn't complicated technique but whether people want to eat it again.

Ingredients

• Penne or rigatoni (300 g): The ridges catch sauce beautifully, and cooking it slightly under-done ensures it won't turn mushy during baking.
• Mixed seafood (300 g): Thaw frozen seafood fully and pat dry with paper towels to prevent excess water from watering down the sauce.
• Olive oil (2 tbsp): Use a good quality oil for the base since it builds all the flavor.
• Onion (1 small, finely chopped): This becomes almost invisible but lays the foundation for sweetness that balances the tomato.
• Garlic cloves (2, minced): Add it right after the onion softens so it perfumes the oil without burning.
• Canned chopped tomatoes (400 g): San Marzano varieties are less watery and more flavorful if you can find them.
• Heavy cream (150 ml): This is what transforms tomato sauce into something luxurious and silky.
• Tomato paste (2 tbsp): A small amount concentrates the umami without making the sauce taste canned.
• Dried oregano (1 tsp): Sprinkle it into the oil early so it blooms and releases its full flavor.
• Chili flakes (1/2 tsp, optional): A whisper of heat wakes up the entire dish if you like that subtle spark.
• Salt and pepper: Taste as you go because seafood can absorb salt differently than other proteins.
• Mozzarella (100 g, grated): Fresh mozzarella will work but won't brown as beautifully as low-moisture varieties.
• Parmesan (40 g, grated): This is the flavor bomb that finishes the dish with a salty, sharp note.
• Fresh parsley (2 tbsp, chopped): Add this right before serving so it stays bright green and fresh-tasting.

Instructions

Get everything ready:

Preheat the oven to 200°C and grease your baking dish with a little oil so nothing sticks. This small step saves so much frustration later.

Cook the pasta al dente:

Boil salted water and add pasta, cooking it about 2 minutes less than the package says. It should still feel slightly firm to the tooth because it'll soften more in the oven.

Build the sauce base:

Heat olive oil in a large skillet, add the onion, and let it turn soft and golden for about 3 minutes. The kitchen will smell suddenly hospitable, and that's your signal to add the garlic and cook for just 1 minute until fragrant.

Develop the tomato sauce:

Stir in the canned tomatoes, tomato paste, oregano, chili flakes if using, salt, and pepper. Let this bubble gently for 10 minutes, stirring occasionally, so the flavors meld together.

Add the cream:

Pour in the heavy cream and let everything simmer for 2 minutes, then taste and adjust seasoning. This is the moment to trust your palate and add a pinch more salt if needed.

Introduce the seafood gently:

Fold in the mixed seafood and cook for only 2 to 3 minutes until the pieces turn opaque. Overcooked seafood becomes rubbery, so watch carefully and err on the side of slightly underdone.

Combine pasta and sauce:

Toss the cooked pasta with the sauce and seafood until every strand is coated, then transfer the whole thing to the prepared baking dish.

Top with cheese:

Sprinkle mozzarella and Parmesan evenly over the top, being generous because that's where the magic happens.

Bake until golden:

Bake for 18 to 20 minutes until the top is bubbly and golden brown around the edges. You'll know it's ready when the cheese starts smelling nutty and rich.

Rest and finish:

Let the bake rest for 5 minutes so the sauce sets slightly, then scatter fresh parsley over the top and serve while still steaming.

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The first time someone told me this dish reminded them of a seaside restaurant they'd visited years ago, I realized food carries memory the way perfume does. That's when I understood this recipe was more than just dinner; it was a small permission to feel like you're traveling without leaving your kitchen.

Choosing Your Seafood Mix

The beauty of this dish is its flexibility with what you use from the sea. Shrimp cooks fastest, scallops add a subtle sweetness, mussels bring briny depth, and squid adds chew and character if you enjoy it. I've made this with just shrimp on nights when that's all I had, and with a luxurious mix when I felt like splurging. The sauce is forgiving enough to showcase whatever seafood you choose, as long as it's fresh and properly thawed if frozen. Think of the seafood not as a fixed ingredient but as an invitation to adapt the dish to what looks good at your market that day.

The Sauce as Your Canvas

What makes this pasta bake sing is the balance between the brightness of tomato and the richness of cream. Some nights I add a splash of white wine to the tomato sauce before it simmers, which adds complexity and makes the whole thing taste more sophisticated. Other times I use crème fraîche instead of heavy cream if I want something a touch lighter but still luxurious. The tomato paste might seem like a small detail, but those 2 tablespoons are doing serious work to deepen the umami and prevent the sauce from tasting flat or tinny. Once you understand how the sauce works, you'll find yourself tweaking it based on your mood and what you have on hand.

Serving and Pairing

This dish calls for something crisp and clean to drink alongside it, which is why Pinot Grigio or a Vermentino works so well. The acidity cuts through the cream beautifully and keeps the whole meal from feeling heavy. A simple green salad with lemon dressing is all the side you need, though some crusty bread wouldn't hurt for soaking up any extra sauce left in the dish.

• Serve this straight from the baking dish if you're eating casually with people you love.
• Let it rest those full 5 minutes so the sauce sets and the first spoonful doesn't fall apart on your plate.
• Make this a day ahead if you like, refrigerate it unbaked, and simply add 5 extra minutes to the baking time straight from cold.

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This seafood pasta bake has become my answer to the question of what to cook when you want to feel like you've done something special without spending hours in the kitchen. It's proof that good food doesn't require fussy techniques, just respect for your ingredients and a little patience.

Recipe FAQs

→ What types of seafood work best in this dish?

A mix of shrimp, mussels, squid, and scallops offers a balanced flavor and texture. Fresh or thawed frozen seafood both work well.

→ Can I use different pasta shapes?

Penne or rigatoni hold the sauce nicely, but other short pasta like ziti or shells can be substituted.

→ How do I prevent the seafood from overcooking?

Cook the seafood gently in the sauce for just 2-3 minutes until opaque to keep it tender and flavorful.

→ Is it possible to lighten the creamy sauce?

Substituting heavy cream with crème fraîche or a light cream adds richness without heaviness.

→ Any tips for enhancing flavor?

Add a splash of white wine to the sauce before simmering or adjust chili flakes to taste for extra depth and subtle spice.