There’s something undeniably comforting about a bubbling pasta bake coming out of the oven, and this creamy seafood gratin pasta bake takes that comfort to a whole new level. Rich, velvety sauce clings to tender pasta and delicate seafood, all topped with a golden, cheesy crust that crackles gently under your spoon. It’s elegant enough for a dinner party, yet cozy enough to enjoy curled up at home with family.

Seafood and cream are a timeless pairing, and when combined with pasta and baked until gratin-style perfection, the result is pure indulgence. Shrimp, scallops, and flaky white fish cook gently in the oven, staying tender and juicy while soaking up the flavors of garlic, butter, and cream. The pasta provides structure and heartiness, making this dish both satisfying and luxurious.

This recipe is also wonderfully flexible. You can mix and match seafood depending on what’s available, adjust the richness to your liking, and even prepare it ahead of time. Whether you’re cooking for a holiday meal, a romantic dinner, or simply craving something warm and decadent, this creamy seafood gratin pasta bake delivers every time.

Ingredients:

12 oz pasta (penne, fusilli, or rigatoni)
½ lb shrimp, peeled and deveined
½ lb scallops
½ lb white fish (cod or haddock), cut into chunks
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
½ cup grated parmesan cheese
1½ cups shredded mozzarella cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon nutmeg (optional)
½ cup breadcrumbs
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Grease a large baking dish and set aside.
Cook pasta in salted water until just al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in milk and cream, stirring constantly until smooth and thickened.
Stir in parmesan cheese, salt, pepper, paprika, and nutmeg.
Gently fold shrimp, scallops, and fish into the sauce and cook for 2–3 minutes, just until barely opaque.
Add cooked pasta to the skillet and toss until evenly coated.
Transfer mixture to the prepared baking dish.
Sprinkle mozzarella evenly over the top.
Toss breadcrumbs with olive oil and scatter over the cheese.
Bake uncovered for 25–30 minutes, until bubbling and golden.
Garnish with fresh parsley and serve hot.

Creamy Seafood Gratin Pasta Bake

A rich and comforting pasta bake with shrimp, scallops, white fish, and a golden cheesy gratin topping.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 540

Ingredients Equipment Method Notes

Ingredients

Pasta & Seafood

12 oz pasta
0.5 lb shrimp peeled and deveined
0.5 lb scallops
0.5 lb white fish chunked

Cream Sauce

3 tbsp butter
3 tbsp flour
2 cups whole milk
1 cup heavy cream

Topping

1.5 cups mozzarella cheese shredded
0.5 cup breadcrumbs

Equipment

Large skillet
Baking dish
Saucepan

Method

Cook pasta until al dente and prepare cream sauce.
Fold seafood into sauce and combine with pasta.
Transfer to baking dish, top with cheese and breadcrumbs.
Bake until bubbly and golden.

Notes

Use a mix of seafood for best flavor and texture.

Tips & Tricks

Slightly undercook pasta so it doesn’t become mushy after baking.
Pat seafood dry before adding to the sauce.
Use freshly grated cheese for best melting.
Let the bake rest 5–10 minutes before serving.
Add lemon zest for brightness.

Variations

Add crab or lobster for a special-occasion version.
Use smoked cheese for deeper flavor.
Add spinach or peas for color.
Swap breadcrumbs for crushed crackers.
Make it spicy with chili flakes.

Serving Suggestions

Serve with crusty bread or garlic toast.
Pair with a crisp green salad.
Add roasted asparagus or green beans.
Perfect as a main course for entertaining.
Serve in individual gratin dishes for elegance.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave.
Not ideal for freezing due to cream sauce.
Refresh with a splash of milk when reheating.

FAQ

Can I use frozen seafood? Yes, thaw and pat dry first.
Will this taste fishy? No, the cream balances the seafood flavors.
Can I make it ahead? Assemble and refrigerate, then bake before serving.
What pasta works best? Short, sturdy shapes hold sauce best.

History / Fun Facts
Gratin-style dishes originated in French cuisine, known for their creamy interiors and crisp, golden tops. Seafood gratins became popular in coastal regions where fresh seafood met rich dairy-based sauces. This pasta bake is a modern comfort-food take on that classic tradition.

Creamy Seafood Gratin Pasta Bake – A Golden, Comfort-Filled Dish for Special Nights In