Save There's something about the smell of seafood hitting hot garlic that makes you feel like you're cooking in a proper Italian kitchen, even if you're a thousand miles away. I stumbled onto this pasta bake on a rainy Tuesday when I had a bag of mixed seafood that needed using and an inexplicable craving for something creamy and comforting. What started as a hasty dinner became the kind of dish that people ask for again and again, the way it bubbles in the oven, the cheese turning golden while the pasta absorbs all those lovely tomato and cream notes underneath.
I made this for friends who said they didn't really eat seafood pasta, and watching their faces when they tasted it was its own kind of victory. The creaminess somehow made the seafood less intimidating, and by the end of the night, there were just a few strands of pasta left on the serving platter and very happy people asking for the recipe.
Ingredients
- Penne or Rigatoni (300 g): The short, sturdy shapes catch the sauce beautifully and don't get lost under the cheese topping.
- Mixed Seafood (300 g): Use whatever combination makes you happy—shrimp, mussels, squid, scallops, or a mix. Thaw frozen seafood properly the night before if you can; it stays more tender that way.
- Olive Oil (2 tbsp): Good quality matters here since it's building your flavor base from the start.
- Onion and Garlic: These two are doing the real work, creating the foundation that makes everything else sing.
- Canned Chopped Tomatoes (400 g): Reliable and consistent, they give you a clean tomato flavor without the fuss of fresh ones.
- Heavy Cream (150 ml): This is what makes the whole dish feel indulgent, rounding out the acidity of the tomatoes.
- Tomato Paste (2 tbsp): A small amount concentrates the flavor and deepens the color beautifully.
- Dried Oregano (1 tsp) and Chili Flakes (1/2 tsp optional): Oregano gives you that Italian backbone, while the chili flakes add a whisper of heat if you want it.
- Mozzarella and Parmesan (100 g and 40 g): Mozzarella melts into creamy pockets, while Parmesan adds a sharp, salty finish.
- Fresh Parsley: A small handful at the end brings freshness and color to every bite.
Instructions
- Get your oven ready and set the stage:
- Turn the oven to 200°C and grease your baking dish well. You're creating an environment where everything will bubble and merge into something greater than its parts.
- Start the pasta, but hold it short:
- Boil the pasta in salted water until it's just shy of tender—about 2 minutes less than the package says. It'll finish cooking in the oven, so don't go all the way.
- Build your flavor foundation:
- Warm olive oil in a large skillet and let the onion soften for 3 minutes, listening for that gentle sizzle. Add minced garlic and cook for just 1 minute until the smell fills your kitchen.
- Let the sauce come together:
- Stir in the canned tomatoes, tomato paste, oregano, chili flakes if you're using them, and season with salt and pepper. Let it simmer for 10 minutes, stirring occasionally and tasting as it deepens.
- Introduce the cream:
- Pour in the heavy cream and let it warm through for 2 minutes, creating that silky, rosy color. Taste it again—this is your moment to adjust the seasoning before the seafood joins in.
- Add the seafood gently:
- Fold in the mixed seafood carefully and cook for 2 to 3 minutes just until it turns opaque. Overcooking seafood is the enemy here, so watch it closely and trust your instinct.
- Bring it all together:
- Toss the drained pasta with the sauce and seafood, then transfer everything to your prepared baking dish. Make sure it's evenly distributed.
- Top it with gold:
- Mix the grated mozzarella and Parmesan together and sprinkle it evenly over the top. Don't be shy—you want a good, generous layer.
- Bake until bubbling:
- Bake for 18 to 20 minutes until the edges are bubbling and the cheese is golden and melted. The aroma at this point is almost unbearable in the best way.
- Rest and finish:
- Let it sit for 5 minutes out of the oven so everything settles. Scatter the fresh parsley over top, and you're ready to serve.
Save There's a moment, right when you pull this out of the oven and the steam rises up, that you remember why you love cooking in the first place. It's simple, it's warm, it's generous, and it turns an ordinary evening into something worth remembering.
Why Seafood and Cream Are a Perfect Match
The creaminess of this sauce does something magical with seafood—it mellows the brininess, adds richness, and makes everything feel luxurious without being heavy. The tomato gives you acid and depth, so you're not just tasting cream; you're tasting a real sauce that happens to be creamy. This balance is what keeps people coming back, even if they think they don't like seafood pasta.
Making It Your Own
This is one of those recipes that invites improvisation once you understand the basic idea. If you have white wine in the kitchen, splash a little into the sauce before simmering—it adds a subtle sweetness that complements the seafood beautifully. Some people swear by a tiny pinch of saffron stirred into the cream, and they're not wrong. You could also use crème fraîche instead of heavy cream for something a touch lighter but still luxurious.
Serving and Pairing
This dish is generous and forgiving, the kind of meal that makes people feel looked after. A crisp white wine like Pinot Grigio cuts through the creaminess and echoes the flavors of the sea, making every bite feel intentional. A simple green salad with lemon dressing on the side keeps things from feeling too heavy, and crusty bread for soaking up what's left on the plate is not optional—it's mandatory.
- Pair with chilled Pinot Grigio or Vermentino for maximum flavor harmony.
- Serve a bright green salad alongside to balance the richness of the bake.
- Have good bread ready for every last drop of sauce.
Save This pasta bake is the kind of dish that feels effortless to serve but deeply considered in flavor. It's one you'll make again and again, each time maybe slightly different, but always ending the same way: with happy people asking for more.
Recipe FAQ
- → What types of seafood work best for this dish?
A variety of mixed seafood such as shrimp, mussels, squid, and scallops provide great texture and flavor. Using thawed frozen seafood or fresh is ideal.
- → How can I avoid overcooking the seafood?
Fold the seafood gently into the sauce and cook just until opaque for 2 to 3 minutes before baking. Overcooking can make it tough.
- → Can I substitute the cream in the sauce?
Yes, crème fraîche or light cream can be used instead of heavy cream for a lighter consistency without losing richness.
- → Is it important to pre-cook pasta before baking?
Yes, cooking pasta slightly less than package directions ensures it finishes cooking perfectly in the sauce during baking without becoming mushy.
- → What wine pairs well with this baked dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and seafood beautifully, enhancing the overall flavors.
- → Can I add extra flavor to the sauce?
A splash of white wine added before simmering enriches the sauce with subtle depth and complexity.