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Creamy Seafood Gratin Pasta Bake (No Cream!)

A comforting baked seafood pasta casserole with shrimp, tender fish, and a creamy cheese sauce made without heavy cream, finished with a golden breadcrumb gratin topping.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Bake
  • 12 oz pasta penne or rigatoni
  • 1 lb shrimp peeled and deveined
  • 8 oz white fish fillet cod or haddock, cut into chunks
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 0.5 cup breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp parsley chopped

Equipment

  • Large pot
  • Large skillet
  • Baking dish
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente, then drain.
  2. Heat olive oil in a skillet and cook shrimp until pink, about 2 minutes per side. Remove and set aside.
  3. Lightly cook fish chunks in the same skillet for 2–3 minutes until slightly opaque, then set aside.
  4. Melt butter in the skillet, add garlic, and cook until fragrant.
  5. Whisk in flour and cook for 1 minute, then gradually add milk while whisking to form a smooth sauce.
  6. Stir in mozzarella, half the parmesan, lemon juice, lemon zest, paprika, salt, and pepper until melted and smooth.
  7. Add cooked pasta and seafood to the sauce and gently mix.
  8. Transfer to a greased baking dish, top with breadcrumbs, remaining parmesan, and olive oil.
  9. Bake for 20–25 minutes until golden and bubbling. Garnish with parsley before serving.

Notes

Use fresh or thawed frozen seafood. Avoid overcooking seafood before baking to maintain tenderness.