I love pasta. I love creamy white sauce. I love cheese. And I absolutely love seafood. So it should come as no surprise that baked seafood pasta is one of my all-time favorite comfort foods!
This recipe was inspired by a dish I used to enjoy at a local restaurant called “Spaghetti House” back in my hometown. While it wasn’t exactly authentic Italian cuisine think grilled chicken wings, fried cheese, and Spanish paella alongside pasta there was one dish that always stood out to me: baked seafood pasta.
This is my version of that beloved dish. It is rich, creamy, and packed with shrimp and squid (or your favorite seafood). The white sauce is silky and flavorful, the pasta is perfectly al dente, and the melted cheese on top adds that irresistible golden finish.
This dish does take some time to prepare, but it is well worth the effort! You can also assemble it ahead of time, making it perfect for dinner parties or large gatherings. Leftovers freeze beautifully too!
Baked Seafood Pasta
This dish does take some time to prepare, but it is well worth the effort! You can also assemble it ahead of time, making it perfect for dinner parties or large gatherings. Leftovers freeze beautifully too!
Ingredients
Notes
Ingredient Substitution Guide
| Instead of… | Use this Halal substitute… |
|---|---|
| White rum | Omit entirely – not needed for flavor |
| Shrimp and squid | Firm white fish (cod, tilapia, haddock) or halal chicken |
| Non-Halal chicken bouillon | Halal-certified chicken bouillon or vegetable bouillon |
| Non-Halal mozzarella | Halal-certified mozzarella or vegetarian cheese |
| Butter | Halal-certified butter or olive oil (for dairy-free) |
| Milk | Plant-based milk (oat, almond, or soy) for dairy-free |
Step-by-Step Instructions
Step 1: Marinate the Seafood
In a small bowl, season the shrimp with a pinch of salt and pepper. In another small bowl, season the squid rings with salt and pepper. Set aside while you prepare the other ingredients.Step 2: Make the White Sauce
In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth paste (roux). Pour in all the milk at once and immediately whisk vigorously to combine. Turn the heat to medium and continue stirring until the mixture comes to a boil. Reduce the heat to medium-low and add salt, pepper, chicken bouillon, thyme, and nutmeg. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning—the sauce should be slightly salty to properly season the pasta.Step 3: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.Step 4: Cook the Mushrooms
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the sliced mushrooms and stir-fry until they release their liquid and become golden brown. Transfer to a plate and set aside.Step 5: Cook the Seafood
In the same skillet, heat another ½ tablespoon of olive oil. Add the shrimp in a single layer and cook until both sides turn pink and opaque. The shrimp should not be fully cooked through at this stage—they will finish cooking in the oven. Transfer to a plate and set aside. Add the remaining olive oil to the skillet and cook the squid rings until the surfaces turn white and opaque, about 1 minute. Do not overcook. Transfer to the plate with the shrimp.Step 6: Assemble the Pasta
Preheat your oven to 350°F (180°C) . In a large baking dish or casserole dish, layer the cooked pasta, then the white sauce, followed by the shrimp, squid, and mushrooms. Top generously with the shredded mozzarella cheese.Step 7: Bake
Cover the dish with aluminum foil and bake on the middle rack for 15 minutes. Remove the foil, increase the oven temperature to 400°F (200°C) , and bake for an additional 5 minutes, or until the cheese is golden and bubbly.Step 8: Rest and Serve
Let the pasta cool for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. Serve warm with a fresh green salad and crusty bread on the side. Pair with sparkling water with a squeeze of lime, fresh juice, or a non-alcoholic beverage.Pro Tips for Success
- Don’t Overcook the Seafood: Cook shrimp and squid just until they change color—they will finish cooking in the oven and remain tender.
- Season the Sauce Well: The white sauce should be slightly saltier than you think it needs, as the pasta and seafood will absorb some of the seasoning.
- Make Ahead: Assemble the dish up to 24 hours in advance and refrigerate. Add an extra 5–10 minutes to the baking time if starting from cold.
- Freezer-Friendly: This baked pasta freezes beautifully. Cool completely, wrap tightly, and freeze for up to 3 months.
Serving Suggestions
- Fresh green salad with a light vinaigrette
- Garlic bread or crusty baguette
- Steamed vegetables like broccoli or asparagus
- Sparkling water with lime, fresh juice, or iced tea
Nutrition Information (Per Serving)
Serving size: 1 serving | Recipe yields approximately 4 servings| Nutrient | Amount |
|---|---|
| Calories | 790 kcal |
| Carbohydrates | 77.6 g |
| Protein | 42 g |
| Total Fat | 34.6 g |
| Saturated Fat | 12.1 g |
| Cholesterol | 180 mg |
| Sodium | 354 mg |
| Potassium | 464 mg |
| Dietary Fiber | 2.1 g |
| Sugar | 25.5 g |
| Calcium | 45 mg |
| Iron | 21 mg |
