Baking Seafood Pasta Comfort Food Dinner

Seafood Baked Pasta

Name: Seafood Baked Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz Penne rigate (dried); 2 tbsp Olive oil; 2 tbsp Unsalted butter; 1 medium Yellow onion, finely chopped; 3 cloves Garlic, minced; 28 oz Crushed tomatoes; 0.75 cup Heavy cream; 12 oz Raw shrimp, peeled and deveined; 8 oz Lump crab meat (fresh or canned); 2 cups Cheese blend (shredded mozzarella + grated Parmesan)

A restaurant-style seafood pasta bake starring shrimp and lump crab in a silky, creamy tomato sauce, finished with a cheesy golden crust. Rich and comforting yet bright from tomato and aromatics, it’s an elegant addition to a baked-pasta lineup and perfect for weeknight dinners or casual entertaining.

0.0(0 reviews)

Prep: 20m · Cook: 35m · Total55 mins

DifficultyMedium

Serves6

AuthorJake

Jake's note

"This bake balances decadent cream and cheese with delicate seafood — the crab keeps it special while shrimp adds satisfying texture. It shines for family dinners and small dinner parties when you want something impressive but easy to assemble."

Seafood Baked Pasta

This seafood baked pasta brings restaurant polish to a weeknight table: sweet lump crab and tender shrimp folded through penne in a silky, creamy tomato sauce and finished under a bronzed blanket of mozzarella and Parmesan. The contrast is what sells it — the gentle brine and flake of crab, the snap of shrimp, and the toothsome penne held together by a sauce that’s rich without feeling heavy because bright tomato and sautéed aromatics keep it lively.

What makes this version reliable at home is the balance of technique and timing: crushed tomatoes give body without stomaching whole tomatoes, heavy cream tempers acidity and yields that glossy finish, and folding the seafood off the heat protects delicate texture. Splitting the cheese between the interior and the top creates a molten, stringy center and a golden, gratinéed crust, so every spoonful has both creaminess and crunch. It’s an excellent choice for family dinners where you want something a little special and for casual entertaining when you want easy make-ahead strategies and an impressive presentation.

Plan your timing

Enter your target meal time:

6:00 pm–6:11 pm→Cook the pasta al dente

6:11 pm–6:22 pm→Sweat the aromatics

6:22 pm–6:33 pm→Build the creamy tomato sauce

6:33 pm–6:44 pm→Combine pasta, seafood and cheese

6:44 pm–6:55 pm→Bake until bubbly and golden

Ingredients

Yield

Instructions

Cook the pasta al dente

Bring a large pot of well-salted water to a rolling boil and cook the penne one minute shy of package directions so it’s slightly underdone. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside while you make the sauce.

For this step

12 ozPenne rigate (dried)

Sweat the aromatics

Heat the olive oil and butter in a large skillet over medium heat until the butter melts and foams. Add the chopped onion and cook until translucent, 5–7 minutes, then add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

For this step

2 tbspOlive oil
2 tbspUnsalted butter
1 mediumYellow onion, finely chopped
3 clovesGarlic, minced

Build the creamy tomato sauce

Pour in the crushed tomatoes, stir to combine, and bring to a gentle simmer; cook 8–10 minutes to thicken slightly. Stir in the heavy cream, season with salt and freshly ground black pepper to taste, and simmer 2–3 minutes more until the sauce is smooth and glossy.

For this step

28 ozCrushed tomatoes
0.75 cupHeavy cream

Combine pasta, seafood and cheese

Off the heat, fold the drained penne into the sauce along with half of the cheese blend, the lump crab meat, and the raw shrimp; toss gently so the crab stays in pieces and the shrimp is coated. Add a splash of the reserved pasta water if the sauce needs loosening, then transfer the mixture to a lightly oiled 9x13-inch baking dish and sprinkle the remaining cheese evenly over the top.

For this step

12 ozRaw shrimp, peeled and deveined
8 ozLump crab meat (fresh or canned)
2 cupsCheese blend (shredded mozzarella + grated Parmesan)

Bake until bubbly and golden

Bake in a preheated 400°F (200°C) oven for 12–15 minutes until the cheese is melted and edges are bubbling; broil 1–2 minutes if you want a deeper golden crust. Let the bake rest 5 minutes before serving so the sauce sets slightly and plating is tidy.

Tips from the kitchen

Undercook the pasta

Boil the penne one minute less than package directions so it finishes cooking in the oven without turning mushy.

Reserve pasta water

Keep 1 cup of cooking water; a splash loosens the sauce and helps it cling to the pasta thanks to the starch.

Protect the seafood

Fold in crab and raw shrimp off the heat so the residual warmth coats but doesn't overcook them before baking.

Split the cheese

Stir half the cheese into the pasta for creaminess and scatter the rest on top for a golden, gratinéed finish.

Watch the broiler

If you broil to brown the top, keep the dish several inches from the element and check constantly to avoid burnt spots.

Variations & substitutions

White wine & lemon

Skip the tomatoes and add 1/2 cup dry white wine and 2 tbsp lemon juice to the cream for a lighter, bracing sauce that highlights seafood.

Gluten‑free option

Use your favorite gluten‑free penne and cook it exactly like the recipe; a corn‑rice blend works best to retain al dente texture.

Scallop and mussel mix

Swap half the shrimp for seared scallops and toss in a handful of cooked mussels for a more varied shellfish bake.

Dairy‑free swap

Replace heavy cream with canned full‑fat coconut milk and the cheeses with a sprinkle of nutritional yeast and a dairy‑free shredded blend, though keep flavors simple to let the seafood shine.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 48 hours; seafood degrades faster than other baked pastas. Reheat gently in a 350°F oven for 12–15 minutes covered with foil, or microwave in short bursts, taking care not to overcook the shrimp. To make ahead, assemble through the sauce-and-pasta stage without the seafood, refrigerate up to 24 hours, then fold in crab and shrimp and bake just before serving.

What to serve with it

Serve with a crisp, peppery mixed‑green salad dressed with lemon vinaigrette and a loaf of rustic bread to soak up the sauce. Bright garnishes—lemon wedges, chopped parsley, and a drizzle of good olive oil—cut the richness, while a chilled Vermentino or unoaked Chardonnay pairs beautifully with the briny seafood.

Frequently asked questions

Can I use frozen shrimp or crab?

Yes—thaw completely in the refrigerator, pat dry to remove excess moisture, and drain any canned crab well; soggy seafood dilutes the sauce and prevents a good crust.

How do I prevent rubbery shrimp?

Undercook pasta intentionally and fold raw shrimp into the warm sauce off the heat so they only finish cooking in the oven; large shrimp can be halved so they heat evenly.

Is it safe to assemble this ahead with seafood inside?

It's safer to assemble without the seafood if you plan to refrigerate more than a few hours; add crab and shrimp just before baking to preserve texture and food safety.

Can I freeze the baked pasta?

I don't recommend freezing after baking—seafood becomes watery and rubbery. You can freeze the pasta and sauce (no seafood) for up to 2 months, then thaw, stir in fresh seafood, and bake.

My sauce is too thin—how do I thicken it?

Simmer longer to reduce it, or stir in a few tablespoons of grated Parmesan which melts and thickens; a small splash of the reserved starchy pasta water will also help bind the sauce.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

6 servings

Step 1: Cook the pasta al dente

Penne rigate (dried)12 oz

Step 2: Sweat the aromatics

Olive oil2 tbsp
Unsalted butter2 tbsp
Yellow onion, finely chopped1 medium
Garlic, minced3 cloves

Step 3: Build the creamy tomato sauce

Crushed tomatoes28 oz
Heavy cream0.75 cup

Step 4: Combine pasta, seafood and cheese

Raw shrimp, peeled and deveined12 oz
Lump crab meat (fresh or canned)8 oz
Cheese blend (shredded mozzarella + grated Parmesan)2 cups

Nutrition Facts

Per serving: about 1½ cups

Calories649

Total Fat32.8g

Saturated Fat15.9g

Trans Fat0.4g

Polyunsaturated Fat5.4g

Monounsaturated Fat5.1g

Total Carbohydrates55.6g

Dietary Fiber5.1g

Total Sugars8.7g

Protein36.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Nighttime Grilling Guide: Light, Low-Heat, Recipes

A practical guide to grilling after dark covering lighting and safety gear, low-heat cooking techniques, insect- and weather-proofing, and easy late-summer recipes. Learn cast-iron finishes, foil-packet meals, and indirect roasts plus 8–10 night-friendly recipes and menu ideas for relaxed late-summer cookouts.

Guides

Trending Grilled Tomato Finishes

A late‑summer guide to eight creative ways to finish and use peak‑season grilled tomatoes, from quick charred halves to smoky confit, char‑and‑peel purées, grilled green tomato pickles, and firekissed salsas. Includes pairing suggestions, backyard timing, and simple make‑ahead and storage tips for home cooks.

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.