Crab and Shrimp Pasta Bake
This Crab and Shrimp Pasta Bake is a creamy, cheesy seafood delight that’s easy to make and perfect for any occasion.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Oven-safe baking dish (9x9-inch)
- Sauté pan
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 cup cooked crab meat fresh or canned
- 1 cup cooked shrimp peeled and deveined
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 0.5 tsp red pepper flakes
- 1 tsp lemon juice
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add 8 oz of penne or rigatoni and cook until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
Preparing the Garlic
- In a sauté pan, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Mixing Ingredients
- In a large mixing bowl, combine the cooked pasta, sautéed garlic with olive oil, 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, cooked crab meat, cooked shrimp, chopped fresh parsley, 1/2 tsp red pepper flakes, 1 tsp lemon juice, salt, and pepper to taste. Gently fold everything together until well combined and evenly coated.
Assembling and Baking
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture into an oven-safe baking dish and spread it out evenly. Sprinkle extra mozzarella and Parmesan on top if desired. Bake uncovered for 20-25 minutes until bubbly and golden brown on top.
Serving
- Once baked, let it rest for 5 minutes to set. Garnish with additional fresh parsley if desired. Serve warm and enjoy the creamy, cheesy seafood goodness!
Notes
- Use penne or rigatoni pasta for the best sauce hold and texture.
- For a dairy-free version, substitute cheeses with plant-based alternatives and nutritional yeast.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven to retain a crispy top.
- To freeze, assemble but do not bake; freeze up to 2 months and thaw overnight before baking.
- Adjust red pepper flakes to control the spice level to your preference.