Save There's something about the sound of seafood hitting a hot pan that signals dinner is going to be special. Years ago, a friend who grew up near the Italian coast taught me this dish one rainy afternoon, and it became my go-to when I wanted to impress without spending hours in the kitchen. The way the cream curls into the tomato sauce, how the pasta soaks up all those flavors—it felt like magic the first time I got it right. Now, whenever I make it, I'm transported back to that kitchen, laughing over our mistakes and marveling at how something so elegant could come together in under an hour.
I made this for my partner on our anniversary, plating it straight from the baking dish with that golden cheese still bubbling. The kitchen smelled incredible—garlic, cream, sea salt all dancing together—and when he took that first bite, the quiet contentment on his face told me everything. That's when I realized this wasn't just a recipe; it was a way of saying 'I made something beautiful for you.'
Ingredients
- Penne or rigatoni (300 g): These sturdy shapes hold the sauce beautifully and don't disappear into the creamy mix like delicate pasta might.
- Mixed seafood (300 g): Shrimp, mussels, squid, and scallops create layers of briny sweetness; thaw frozen seafood gently under cool water so it stays tender.
- Olive oil (2 tbsp): Use a good quality oil—it's the foundation of your sauce's flavor.
- Onion and garlic: The aromatic base that makes everything taste like home cooking.
- Canned chopped tomatoes (400 g): San Marzano varieties are worth seeking out if your budget allows.
- Heavy cream (150 ml): This softens the acidity of the tomatoes and creates that restaurant-quality richness.
- Tomato paste (2 tbsp): A concentrated punch of umami that deepens the whole sauce.
- Dried oregano (1 tsp): The herb that whispers 'Italian kitchen' in every spoonful.
- Chili flakes (1/2 tsp, optional): A tiny warmth that doesn't announce itself but adds complexity.
- Mozzarella and Parmesan (100 g and 40 g): The mozzarella melts into creamy pockets while Parmesan adds a sharp, salty finish.
- Fresh parsley (2 tbsp): This isn't just garnish—it brightens everything and hints at fresh herbs beneath the richness.
Instructions
- Prepare your stage:
- Preheat your oven to 200°C (400°F) and grease a large baking dish—this small act of preparation means you're never scrambling when things heat up.
- Cook the pasta just shy of done:
- Boil your pasta in generously salted water, pulling it out 2 minutes before the package says it's ready. It will continue cooking in the oven, and you want it tender, not mushy.
- Build your sauce foundation:
- Warm olive oil in a large skillet and let the onion soften slowly for 3 minutes—rushing here means less developed flavor. Add garlic for just 1 minute more until fragrant.
- Simmer the tomato base:
- Stir in tomatoes, tomato paste, oregano, chili flakes, salt, and pepper, then let it bubble gently for 10 minutes. You'll notice the sauce darkens slightly and smells deeper—that's the flavors getting to know each other.
- Cream and season:
- Pour in the heavy cream and let it mingle for 2 minutes. Taste everything now and adjust salt and pepper—this is your last chance to get the balance right.
- Fold in the seafood gently:
- Add your mixed seafood and cook for just 2-3 minutes until it turns opaque. Overcooked seafood becomes rubbery and sad; this brief moment is everything.
- Bring it together:
- Toss the drained pasta with the sauce and seafood, then transfer the whole thing to your waiting baking dish.
- Crown with cheese:
- Scatter mozzarella and Parmesan evenly across the top—don't be shy, but don't bury the pasta either.
- Bake until golden:
- Bake for 18-20 minutes until the cheese is bubbling at the edges and golden on top. The smell alone will draw everyone to the kitchen.
- Rest and finish:
- Let it sit for 5 minutes so everything sets slightly, then shower it with fresh parsley for brightness and color.
Save One winter evening, my neighbor smelled this baking from her apartment and showed up at my door with wine and an apologetic smile. We ended up eating together, and she told me it reminded her of Sunday dinners from her childhood. That's when food stops being about ingredients and becomes about connection.
Seafood Selection and Sourcing
The quality of your seafood matters more than you might think. Fresh seafood has a briny, ocean-clean smell—never ammonia or overly fishy. If you're using frozen, thaw it slowly in the refrigerator overnight, not on the counter. I've found that mixing different types—some delicate like scallops, some chewy like squid—creates interesting texture contrasts that keep each bite interesting. Your fishmonger is your friend here; tell them what you're making and ask what's freshest that day.
The Sauce: Your Secret Weapon
This sauce is forgiving and rewarding. The tomato paste adds depth that canned tomatoes alone can't achieve, and the cream mellows the acidity without hiding it. Some nights I add a splash of white wine before simmering for extra complexity, or a squeeze of fresh lemon juice at the very end for brightness. The chili flakes are optional, but they add a whisper of warmth that people notice without being able to name it. This is where your taste buds matter more than the recipe—adjust everything until it sings for you.
Making It Your Own
The beauty of this dish is how it bends to your preferences without breaking. Some people substitute the heavy cream with crème fraîche or even Greek yogurt for something lighter. Others add sun-dried tomatoes for sweetness or fresh basil at the end for herbal brightness. I've made it with just shrimp when that's what was on sale, and it was just as delicious. The structure stays strong no matter what you change.
- Pair it with a crisp white wine like Pinot Grigio—the acidity cuts through the richness perfectly.
- Make it ahead up to the baking step, cover it, and bake when you're ready for dinner.
- Leftovers warm beautifully in a 180°C oven with a splash of cream stirred back in.
Save This dish has a way of turning an ordinary Tuesday into something memorable. Serve it straight from the baking dish, watch people's faces light up, and know you've done something right.
Recipe FAQ
- → What types of seafood work best in this dish?
Mixed seafood like shrimp, mussels, squid, and scallops provide varied textures and flavors that complement the creamy sauce well.
- → Can I substitute the pasta used here?
Penne or rigatoni hold sauce nicely, but other short pasta shapes like fusilli or ziti work well too.
- → How do I prevent the seafood from overcooking?
Fold the seafood into the hot sauce and cook briefly until just opaque before baking to keep it tender.
- → What cheese topping gives the best result?
A combination of mozzarella and Parmesan creates a bubbly, golden crust with great flavor balance.
- → Can I prepare this dish ahead of time?
Assemble and refrigerate it before baking; add a few extra minutes to baking time if starting cold.
- → What wine pairs well with this seafood pasta bake?
A crisp white wine like Pinot Grigio or Sauvignon Blanc enhances the flavors and balances creaminess.