Baked Ziti with Shrimp is a creamy seafood pasta bake made with tender ziti, shrimp, bay scallops, roasted red peppers, cream cheese, and provolone. It is a little different from a traditional tomato-based baked ziti, and that is exactly what makes it useful when you want a seafood pasta dinner that still feels comforting and familiar.
The roasted red pepper sauce gives the pasta a mild sweetness and savory depth without overpowering the shrimp and scallops. Because the seafood cooks quickly, the key is to stop cooking it before it is fully done on the stovetop so it can finish in the oven without becoming rubbery.
Why This Seafood Pasta Bake Works
- Two kinds of seafood: Shrimp and bay scallops make the casserole feel more substantial than a basic shrimp pasta.
- Creamy without a heavy flour sauce: Cream cheese thickens the roasted pepper sauce and helps it cling to the ziti.
- Good texture contrast: The pasta stays tender while the provolone melts into a lightly browned top.
- Easy to portion: An 8-inch baking dish makes this a practical smaller-batch dinner.
Ingredient Notes
Ziti: Cook the pasta only until al dente. It will continue to soften while the casserole bakes, so fully cooked pasta can become too soft by the time the cheese is melted.
Shrimp and scallops: Pat the seafood dry before it goes into the pan. Extra moisture can thin the sauce and make it harder to get the seafood lightly sautéed.
Roasted red peppers: These are blended with cream cheese and hot water to make the sauce. Drain the peppers well first so the sauce stays creamy rather than watery.
Provolone: Sharp provolone gives the top more flavor than mozzarella alone and pairs especially well with the roasted pepper sauce.
Tips for Better Baked Ziti with Shrimp
- Do not overcook the seafood before baking. It only needs a brief sauté because it will continue cooking in the oven.
- Drain the pasta thoroughly so excess water does not dilute the cream cheese sauce.
- Blend the roasted pepper mixture until completely smooth for the most even sauce.
- Let the casserole rest for about 10 minutes after baking. The sauce thickens slightly as it sits and the portions hold together better.
Ingredients
- 1 8-ounce package uncooked ziti
- 8 ounces large peeled shrimp, chopped
- 8 ounces bay scallops
- 1 8-ounce block fat-free cream cheese, softened
- 3 ounces shredded sharp provolone cheese
- 1/2 cup hot water
- 1 12-ounce jar roasted red bell peppers
- 1 tablespoon olive oil
- Salt, to taste
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
How to Make Baked Ziti with Shrimp
- Preheat the oven to 400°F.
- Cook the ziti according to the package directions until al dente. Drain well.
- In a food processor, blend the hot water, drained roasted red peppers, and softened cream cheese until smooth.
- Heat the olive oil in a Dutch oven or large skillet over medium-high heat. Add the shrimp, scallops, garlic, and salt. Cook for about 2 minutes, just until the seafood is nearly cooked through.
- Pour in the roasted pepper mixture and bring it to a gentle simmer. Reduce the heat to medium and cook for about 2 minutes, stirring often.
- Add the drained ziti and parsley. Toss until the pasta is evenly coated.
- Transfer the mixture to a lightly greased 8-inch square baking dish. Sprinkle the provolone evenly over the top.
- Bake for about 20 minutes, or until the sauce is hot and the cheese is melted.
- For a more browned top, broil briefly while watching closely.
- Let the casserole rest for about 10 minutes before serving.
Storage and Reheating
Store leftovers in a covered container in the refrigerator for up to 3 days. Seafood pasta is best reheated gently so the shrimp and scallops do not become tough. Warm individual portions in short microwave intervals, or cover the baking dish and reheat in a low oven until just hot.
Frequently Asked Questions
Can I make this ahead?
You can prepare the sauce and cook the pasta ahead, but for the best seafood texture I would wait to sauté the shrimp and scallops until close to baking time.
Can I use only shrimp?
Yes. If you do not have bay scallops, shrimp alone will still work with the roasted pepper and cream cheese sauce.
More Easy Pasta and Seafood Recipes
For more creamy seafood pasta, try One Pan Shrimp Fettuccine Alfredo, Cheesy Shrimp Tortellini Alfredo, or Seafood Mac and Cheese. You can also browse the Pasta and Seafood recipe collections.
