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Looking for a delicious seafood pasta bake that everyone can enjoy, even those with shellfish allergies? This shellfish-free seafood pasta bake is perfect for large gatherings, family dinners, or potlucks. It combines the flavors of the sea with hearty pasta and a creamy sauce, all without shellfish ingredients.
Ingredients
- 1 pound (450g) penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked shrimp (optional, for added seafood flavor)
Preparation
Begin by cooking the pasta in salted boiling water until al dente. Drain and set aside. Meanwhile, preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
Add diced bell pepper and sliced zucchini to the skillet. Cook for 5-7 minutes until vegetables soften. Stir in cherry tomatoes and crushed tomatoes, then season with oregano, basil, salt, and pepper. Let the sauce simmer for 10 minutes to meld the flavors.
If using cooked shrimp, fold it into the sauce now. Combine the cooked pasta with the sauce in a large mixing bowl. Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden. Remove from oven and let rest for a few minutes before serving.
Serving Suggestions
This seafood pasta bake pairs well with a simple green salad and crusty bread. It’s perfect for feeding a crowd and can be made ahead of time. For a vegetarian version, simply omit the shrimp and add extra vegetables or a plant-based protein.