Creamy Seafood Baked Penne with Crispy Topping

Creamy Seafood Baked Penne with Crispy Topping is a rich, satisfying pasta bake loaded with tender seafood, smothered in a smooth, garlicky cream sauce, and topped with a golden, buttery breadcrumb crust. It’s cozy, indulgent, and perfect for family dinners or special gatherings when I want to serve something comforting and impressive.

Why You’ll Love This Recipe

I love this recipe because it’s like a seafood alfredo and baked mac and cheese had the most delicious baby. The creamy sauce clings to every piece of penne, and the seafood makes it feel elegant. The crispy topping adds the perfect contrast to the creamy pasta beneath, making each bite deeply satisfying. It’s a one-dish wonder that never fails to wow.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta bake:

• Penne pasta

• Mixed seafood (shrimp, scallops, crab, or firm white fish—cooked or raw)

• Butter

• Garlic, minced

• All-purpose flour

• Heavy cream or half-and-half

• Milk

• Parmesan cheese, grated

• Mozzarella cheese, shredded

• Salt and black pepper

• Optional: white wine or lemon juice for brightness

• Fresh parsley for garnish

For the crispy topping:

• Panko breadcrumbs

• Butter, melted

• Parmesan cheese

• Optional: dried herbs (parsley, thyme, or Italian seasoning)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a large baking dish.

2. I cook the penne in salted boiling water until al dente, then drain and set aside.

3. In a large saucepan, I melt butter over medium heat and sauté the garlic until fragrant.

4. I stir in the flour to create a roux, then gradually whisk in cream and milk. I let it simmer until thickened, stirring often.

5. I add the parmesan and mozzarella, stirring until melted and smooth. I season with salt, pepper, and a splash of wine or lemon juice if using.

6. I stir the seafood into the sauce. If it’s raw, I let it cook gently in the sauce for a couple of minutes.

7. I mix the sauce with the cooked penne and pour everything into the prepared baking dish.

8. For the topping, I combine panko, melted butter, parmesan, and herbs, then sprinkle it evenly over the pasta.

9. I bake for 20–25 minutes, or until the top is golden and the sauce is bubbling. I broil for 1–2 minutes at the end for extra crispiness.

10. I let it rest for 5 minutes before serving, garnished with chopped parsley.

Servings and timing

This dish serves 6 to 8 people. It takes about 20 minutes to prep and 25 minutes to bake, so I can have it ready in around 45 minutes.

Variations

• I sometimes add spinach or sautéed mushrooms to the mix for extra depth.

• For a spicy version, I toss in a pinch of red pepper flakes.

• I’ve made it with smoked salmon or canned tuna for a quicker seafood alternative.

• If I’m out of penne, I use rigatoni, fusilli, or even elbow macaroni.

storage/reheating

I store leftovers in the fridge for up to 3 days, covered tightly. To reheat, I use the oven at 350°F with foil on top for about 20 minutes, or microwave individual portions with a splash of cream or milk to keep it creamy. The topping stays crisp best with oven reheating.

FAQs

Can I use frozen seafood?

Yes, I’ve used thawed frozen seafood mixes. I just pat them dry and make sure to not overcook them in the sauce.

Can I make this dish ahead of time?

Absolutely. I assemble it up to a day in advance and refrigerate it, adding the topping just before baking.

What kind of cheese works best?

I stick with parmesan and mozzarella for creaminess and flavor, but I’ve added a bit of gruyère or fontina for extra richness.

Can I make it without flour?

Yes, I’ve thickened the sauce with cornstarch or used cream cheese instead of making a roux—it still turns out creamy and smooth.

How do I keep the seafood from getting rubbery?

I cook it gently in the sauce or use pre-cooked seafood and stir it in just before baking so it doesn’t overcook.

Conclusion

Creamy Seafood Baked Penne with Crispy Topping is everything I want in a comfort dish—rich, hearty, cheesy, and full of flavor. The tender seafood, creamy garlic sauce, and crispy topping make this a standout meal for any occasion. Whether it’s a cozy night in or a special dinner, this pasta bake always delivers a satisfying, crowd-pleasing experience.

Creamy Seafood Baked Penne with Crispy Topping

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

Creamy Seafood Baked Penne with Crispy Topping is a comforting, oven-baked pasta dish featuring tender penne, a garlicky cream sauce, and succulent mixed seafood, all finished with a crunchy, cheesy breadcrumb topping. It’s rich, hearty, and perfect for gatherings or cozy nights in.

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Ingredients

• 12 oz penne pasta
• 1 lb mixed seafood (shrimp, scallops, crab, or firm white fish)
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups heavy cream or half-and-half
• 1 cup milk
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste
• Optional: 1/4 cup white wine or 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated parmesan cheese
• Optional: 1 tsp dried herbs (parsley, thyme, or Italian seasoning)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a large baking dish.
2. Cook penne in salted water until al dente, drain, and set aside.
3. In a large saucepan, melt butter and sauté garlic until fragrant. Stir in flour to form a roux.
4. Gradually whisk in cream and milk, simmering until thickened.
5. Add parmesan, mozzarella, salt, pepper, and wine or lemon juice if using. Stir until melted and smooth.
6. Stir seafood into the sauce and cook gently if raw. Mix with the drained pasta.
7. Pour the mixture into the baking dish.
8. Combine panko, melted butter, parmesan, and herbs. Sprinkle over the pasta.
9. Bake for 20–25 minutes, until bubbly and golden. Broil for 1–2 minutes if desired.
10. Let rest for 5 minutes before garnishing with parsley and serving.

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Notes

• Use rigatoni or fusilli if penne isn’t available.
• Spinach, mushrooms, or red pepper flakes add extra depth or heat.
• Use cream cheese or cornstarch for flour-free thickening.
• Assemble a day ahead and bake just before serving.
• Reheat in the oven for best texture.

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 520
• Sugar: 4g
• Sodium: 590mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 140mg