Seafood Pasta Bake

My neighbor Maria showed up at my door one evening with a container of fresh seafood from the market and said, "Make something we'll actually want to eat again." That's how this bake came to life—not from a cookbook, but from her challenge to create something that felt both elegant and deeply comforting. The first time I layered that creamy tomato sauce with tender shrimp and mussels, then buried it under melted cheese, I understood what she meant. It's the kind of dish that fills your kitchen with an aroma so good, people drift toward the oven without being asked.

I made this for my sister's dinner party on a cold October night, and she kept asking when I'd learned to cook like this. The honest answer was: by making it three times that month and learning exactly when to stop stirring, when the sauce is ready, and why resting it matters. That five-minute rest before serving isn't just fussiness—it lets everything settle into something more than the sum of its parts.

Ingredients

• Penne or rigatoni (300g): The tubes catch the creamy sauce better than thin pasta; don't go smaller or you'll lose that contrast between soft pasta and seafood.
• Mixed seafood (300g): Shrimp, mussels, squid, and scallops together create different textures in every bite—make sure it's thawed if frozen, otherwise it releases too much liquid.
• Olive oil (2 tbsp): Good olive oil here sets the tone for the entire sauce; it should smell grassy and full.
• Onion and garlic: The foundation that makes people ask what you added even though they can't name it.
• Canned chopped tomatoes (400g): Better than fresh for this dish because they're consistent and concentrated.
• Heavy cream (150ml): It softens the acidity of the tomatoes and makes the sauce feel luxurious without being heavy.
• Tomato paste (2 tbsp): This deepens the flavor and makes you feel like you've been cooking longer than you have.
• Dried oregano (1 tsp): Trust it completely—this is where the Italian soul lives in this dish.
• Chili flakes (½ tsp, optional): A whisper of heat that makes everything taste more like itself.
• Mozzarella and Parmesan (140g total): The mozzarella melts into creamy pockets, the Parmesan adds a sharp, salty finish.
• Fresh parsley (2 tbsp): This goes on at the very end—it's green, alive, and keeps the dish from feeling too heavy.

Instructions

Heat your oven and prep:

Get the oven to 200°C (400°F) and grease your baking dish with a little olive oil—this prevents regret later.

Cook pasta just shy of done:

Boil salted water and cook the pasta two minutes under package time; it'll finish cooking in the oven and won't turn to mush. Drain and set aside.

Build your sauce base:

Warm olive oil over medium heat, then add the chopped onion and let it soften for three minutes until it's translucent at the edges. You want to hear it sizzle gently, not violently.

Add aromatics and deepen flavor:

Stir in the minced garlic and cook for just one minute—stop before it starts to brown or it'll taste bitter for the entire dish.

Simmer the tomato foundation:

Add canned tomatoes, tomato paste, oregano, chili flakes, salt, and pepper, then let it bubble quietly for ten minutes. Stir occasionally and taste it; this is where you make the sauce taste like yours.

Add cream and taste:

Pour in the heavy cream, let it warm through for two minutes, then taste and adjust—more salt, more oregano, more heat if you need it. This moment matters.

Fold in the seafood gently:

Add the mixed seafood and cook for two to three minutes until just opaque; the shrimp should turn pink, the squid tender, the mussels curled. Overcooking here is the only real mistake you can make.

Combine everything:

Toss the cooked pasta with the sauce and seafood, making sure every piece gets coated, then transfer to the baking dish.

Top and bake:

Sprinkle mozzarella and Parmesan evenly across the top—don't hold back—then bake for eighteen to twenty minutes until the top is golden and the edges are bubbling gently.

Rest and finish:

Let it sit for five minutes before serving; this settling time makes the dish feel complete. Garnish with fresh parsley right before plates go to the table.

Save

There was a moment when my partner took that first bite and closed their eyes, and I knew this dish had crossed from "good recipe" to "something we'll ask for again and again." It's the kind of food that makes people feel cared for without any fussiness.

Why White Wine Matters

If you want to add white wine—and you should—pour in a splash (about 100ml) after the garlic cooks but before the tomatoes go in. Let it bubble and reduce for a minute so the alcohol burns off and leaves only brightness behind. It's the difference between a sauce that tastes good and one that tastes like someone who knows what they're doing made it. I learned this by accident when I grabbed the wrong bottle one night, and suddenly the whole thing had more depth.

Making It Lighter Without Losing Soul

You can substitute crème fraîche or light cream for the heavy cream and lose almost nothing in terms of flavor—just gain back a feeling of lightness that some nights demand. I've done this version for myself on quiet weekday evenings, and it still feels restaurant-quality. The seafood still shines, the sauce still coats, and you don't feel quite so heavy afterward.

Serving and Pairing

Pour a crisp white wine—Pinot Grigio works perfectly—and let the acidity cut through the richness of the cream and cheese. A simple green salad alongside keeps everything balanced and gives you space between bites to really taste the seafood.

• Serve it family-style in the baking dish and let people serve themselves; there's something generous about that.
• Leftover portions reheat gently in a low oven, covered, so the cheese doesn't break.
• Pair with crusty bread to catch every last bit of sauce—don't be shy about this part.

Save

This dish has become my answer to "what should I cook when I want to feel good?" Make it once and you'll understand why.

Common Questions

→ What seafood varieties work best?

A mix of shrimp, mussels, squid, and scallops provides balanced flavors and textures. You can tailor the seafood selection based on availability or preferences.

→ Can I use different pasta types?

Short pasta shapes like penne or rigatoni are ideal as they hold the sauce well and bake evenly under the cheesy topping.

→ How do I avoid overcooking the seafood?

Fold the seafood gently into the hot sauce and cook for only 2-3 minutes until just opaque before baking to prevent toughness.

→ Are there alternatives to heavy cream?

Crème fraîche or light cream can be used for a lighter, yet still creamy texture in the tomato sauce.

→ Can I add extra flavors to this dish?

A splash of white wine such as Pinot Grigio added to the sauce before simmering enhances depth and complexity.