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bake seafood pasta

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!
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 1 hour
Servings: 4 Servings
Ingredients Notes

Ingredients
  

For the Seafood Marinade

  • 200 g 7 oz shrimp, peeled and deveined (use halal-certified shrimp or substitute with fish)
  • 1 squid cut into rings (or substitute with firm white fish)
  • Salt and freshly ground black pepper to taste

For the White Sauce

  • 3 tablespoons butter halal-certified
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • ¼ teaspoon chicken bouillon halal-certified or use vegetable bouillon
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste

For the Pasta and Toppings

  • 2 tablespoons olive oil
  • 2 cups white mushrooms sliced
  • 4 cloves garlic chopped
  • 250 g 9 oz pasta (penne, fusilli, or your favorite shape)
  • 1½ cups mozzarella cheese shredded (halal-certified or vegetarian)

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