Name: Creamy Seafood Baked Penne with Crispy Topping
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz penne pasta; 2 tbsp butter; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups whole milk or half-and-half; 1/2 cup heavy cream (optional); 1 cup shredded mozzarella or fontina cheese; 1/2 cup grated parmesan cheese; 1 cup cooked shrimp, chopped; 1 cup crab meat or imitation crab; 1 cup cooked scallops or flaked white fish (optional); 1 tsp lemon zest; Salt and pepper, to taste; 2 tbsp chopped fresh parsley; 3/4 cup panko breadcrumbs; 2 tbsp olive oil or melted butter; 1/4 cup grated parmesan cheese; 1/4 tsp paprika (optional)

Creamy Seafood Baked Penne with Crispy Topping is a rich, oven-baked pasta dish packed with tender seafood, a velvety white sauce, and finished with a golden, crunchy topping. It’s the kind of comforting, indulgent meal I love to serve when I want something hearty, flavorful, and crowd-pleasing.

Creamy Seafood Baked Penne with Crispy Topping

Why You’ll Love This Recipe

I love how this dish brings together creamy pasta and delicate seafood in one bubbling, baked casserole. The sauce is cheesy and luscious without being too heavy, and the crispy topping adds a beautiful contrast to the soft interior. It’s easy enough for a cozy weekend dinner but impressive enough for guests. Plus, I can customize it with whatever seafood I have on hand.

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
Butter
Garlic (minced)
All-purpose flour
Whole milk or half-and-half
Heavy cream (optional, for richness)
Parmesan cheese (grated)
Mozzarella or fontina cheese (shredded)
Cooked shrimp (peeled and chopped)
Crab meat or imitation crab
Scallops or white fish (optional)
Salt and pepper
Lemon zest
Fresh parsley (chopped)

For the crispy topping:

Panko breadcrumbs
Olive oil or melted butter
Parmesan cheese
Paprika (optional)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
I cook the penne in salted water until just al dente, then drain and set aside.
In a saucepan, I melt butter and sauté the garlic for about a minute.
I whisk in flour and cook for 1–2 minutes to make a roux.
I slowly whisk in milk and cream, cooking until the sauce thickens.
I stir in the cheeses, salt, pepper, and lemon zest, letting everything melt into a smooth, creamy sauce.
I fold in the seafood gently, then combine it with the cooked penne.
I pour the mixture into the baking dish and smooth the top.
For the topping, I mix panko, olive oil or butter, parmesan, and paprika, then sprinkle it evenly over the pasta.
I bake for 20–25 minutes until the top is golden and the sauce is bubbling.
I garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 to 8 servings.

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes add sautéed spinach, peas, or mushrooms for extra veggies.
For a smoky twist, I use smoked gouda or add a pinch of smoked paprika to the sauce.
I’ve made it with lobster or even canned tuna when that’s what I have on hand.
If I want a spicier version, I add a dash of hot sauce or red pepper flakes to the sauce.

storage/reheating

I store leftovers in the fridge for up to 3 days, covered tightly. To reheat, I use the oven at 350°F until warmed through or microwave individual portions with a splash of milk to keep the sauce from drying out. The topping stays crispiest if I reheat in the oven or air fryer.

FAQs

Can I use frozen seafood?

Yes. I just thaw it completely and pat it dry before using to avoid extra moisture in the bake.

What kind of cheese works best?

I usually use a blend of mozzarella for creaminess and parmesan for sharpness. Fontina, Gruyère, or Monterey Jack also work beautifully.

Do I have to pre-cook the seafood?

Yes. I like to lightly cook shrimp and scallops before adding them so I can control the doneness. Overbaking raw seafood can make it rubbery.

Can I make this ahead?

Absolutely. I assemble the dish up to a day in advance, keep it covered in the fridge, then bake it fresh when I’m ready to serve.

What if I don’t have panko?

Regular breadcrumbs work, but panko gives a lighter, crunchier texture. I’ve also used crushed crackers or even crispy fried onions for the topping.

Conclusion

Creamy Seafood Baked Penne with Crispy Topping is one of those comfort food recipes I turn to when I want something rich, indulgent, and full of flavor. With its creamy sauce, tender pasta, and crispy golden finish, it always feels like a special treat—and it’s easier to make than it looks. Whether I’m feeding a crowd or just making something cozy for myself, this dish never disappoints.