Seafood Baked Pasta

How to Make Seafood Baked Pasta

1. 1

   Step 1: 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)
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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
   • 3/4 cupHeavy cream
   
4. 4

   Step 4: 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)
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.