If you are craving something indulgent, comforting, and elegant enough for guests yet easy enough for a weeknight dinner, Creamy Seafood Gratin Pasta Bake is the dish that delivers it all. This recipe brings together tender pasta, a luxurious cream sauce, and a medley of seafood — all finished with a golden, bubbling gratin topping that makes every bite irresistible.

Unlike stovetop seafood pastas that must be served immediately, this baked seafood gratin pasta has the advantage of being make-ahead friendly, oven-finished, and deeply flavorful. The oven melds the sauce, pasta, and seafood into one cohesive, comforting casserole, while the gratin topping adds contrast with its lightly crisp texture.

This dish takes inspiration from classic European gratins and coastal seafood bakes, combining French technique with Italian pasta comfort. Whether served for a cozy family dinner, a holiday table, or a romantic meal at home, this creamy seafood pasta bake always feels special.

Why You’ll Love This Creamy Seafood Pasta Bake

Rich but balanced flavor – Creamy without being heavy, thanks to seafood’s natural sweetness.
Customizable seafood mix – Shrimp, scallops, crab, or even lobster work beautifully.
Perfect for entertaining – Assemble ahead, bake before serving.
Crowd-pleasing comfort food – Familiar pasta with elevated seafood elegance.
Golden gratin topping – Adds texture and visual appeal.

What Is a Seafood Gratin?

A gratin refers to a dish topped with breadcrumbs or cheese — sometimes both — and baked until golden and slightly crisp. In this seafood gratin pasta, the gratin topping seals in moisture while creating a beautiful contrast to the creamy interior.

Gratin dishes originated in French cuisine but have since inspired countless global variations. Pairing gratin with pasta creates a hybrid that feels both refined and homey.

Ingredients for Creamy Seafood Gratin Pasta Bake

Short pasta (penne, rigatoni, or fusilli)
Raw shrimp, peeled and deveined
Sea scallops, halved if large
Butter
Olive oil
Garlic, minced
Shallot or onion, finely diced
Heavy cream
Whole milk
Parmesan cheese, freshly grated
Mozzarella or Gruyère cheese
Breadcrumbs (panko preferred)
Fresh parsley
Lemon zest
Salt
Black pepper
Paprika or mild chili flakes (optional)
Nutmeg (optional, traditional in gratins)

Step-by-Step Instructions

Cook the pasta
Boil pasta in well-salted water until just shy of al dente. Drain and set aside. Slight undercooking ensures the pasta finishes perfectly in the oven.
Prepare the seafood
Pat shrimp and scallops dry with paper towels. Season lightly with salt and pepper. This step prevents excess moisture in the bake.
Build the cream sauce
In a large skillet, melt butter with olive oil over medium heat. Sauté garlic and shallots until fragrant and translucent. Pour in cream and milk, then gently simmer until slightly thickened.
Season and enrich
Stir in Parmesan, lemon zest, paprika, and a pinch of nutmeg. Season to taste with salt and pepper. The sauce should be rich yet pourable.
Combine pasta and sauce
Add cooked pasta directly into the sauce, stirring to coat evenly.
Add seafood
Fold in shrimp and scallops gently. They will finish cooking in the oven, staying tender and juicy.
Assemble the gratin
Transfer everything to a buttered baking dish. Sprinkle mozzarella or Gruyère evenly over the top.
Add the topping
Mix breadcrumbs with melted butter and a bit of Parmesan, then sprinkle over the cheese layer.
Bake
Bake at 375°F (190°C) until bubbly and golden, about 25–30 minutes.
Rest and serve
Let rest for 5–10 minutes before serving. Garnish with fresh parsley.

Tips for the Best Baked Seafood Pasta

Use raw seafood – Pre-cooked seafood becomes rubbery when baked.
Don’t overcook the sauce – It thickens more in the oven.
Fresh cheese matters – Pre-shredded cheese won’t melt as smoothly.
Season gradually – Seafood needs gentle seasoning, not heavy salt.

Variations and Add-Ins

Lobster Gratin Pasta – Substitute lobster for shrimp.
Seafood Medley Bake – Add crab meat or mussels.
Garlic Herb Version – Add thyme and rosemary.
Spicy Cream Sauce – Add cayenne or chili oil.
Lighter Version – Use half-and-half and reduce cheese slightly.

What to Serve with Creamy Seafood Gratin Pasta Bake

Crisp green salad with lemon vinaigrette
Garlic bread or focaccia
Roasted asparagus or green beans
Dry white wine like Chardonnay or Sauvignon Blanc

Storage and Reheating

Refrigerate leftovers for up to 3 days.
Reheat covered in the oven at 325°F until warmed through.
Avoid microwaving if possible, as it can overcook seafood.

Cultural and Culinary Context

This dish blends French gratin tradition with Italian pasta comfort and coastal seafood cooking. It’s a celebration of simplicity elevated with technique — creamy, warm, and deeply satisfying.

Final Thoughts

This Creamy Seafood Gratin Pasta Bake is more than a recipe — it’s a show-stopping comfort dish that feels indulgent yet approachable. Once you try it, it’s destined to become a staple in your recipe rotation.