Creamy Seafood Gratin Pasta Bake (No Cream!)

Creamy pasta bakes are the definition of comfort food, but many traditional versions rely heavily on cream, making them rich, heavy, and sometimes overwhelming. This Creamy Seafood Gratin Pasta Bake (No Cream!) delivers everything you love about a classic seafood gratin—silky texture, savory depth, and a golden baked topping—without using a single drop of cream. Instead, this recipe relies on smart technique, pantry staples, and perfectly balanced flavors to create a lighter yet indulgent dish that feels special enough for guests and easy enough for weeknights.

This baked seafood pasta is inspired by classic European gratins, where béchamel sauces and gentle baking transform simple ingredients into something luxurious. By using milk, butter, and cheese in the right proportions, you achieve a creamy sauce that coats every piece of pasta and seafood without feeling heavy. The result is a dish that highlights the natural sweetness of seafood while maintaining a satisfying, comforting bite.

Whether you’re cooking for a family dinner, hosting friends, or planning a cozy weekend meal, this seafood gratin pasta bake is a reliable crowd-pleaser. It reheats beautifully, pairs well with fresh salads or crusty bread, and can be adapted with whatever seafood you have on hand.

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Why This Seafood Gratin Works Without Cream

The secret to this no-cream pasta bake lies in technique rather than substitutions. A simple roux made from butter and flour forms the base of the sauce. Milk is added gradually, creating a smooth, velvety texture similar to béchamel. Cheese melts directly into the sauce, enhancing richness without overpowering the seafood.

Baking the dish uncovered allows the top to brown beautifully, forming a crisp, golden crust that contrasts perfectly with the creamy interior. Breadcrumbs add texture, while lemon and herbs brighten the entire dish, keeping it fresh and balanced.

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Ingredients

• 12 oz short pasta (penne, rigatoni, or fusilli)
• 1 lb mixed seafood (shrimp, white fish, scallops, or mussels)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 ½ cups whole milk
• 1 cup shredded mozzarella or Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 small onion, finely diced
• 3 cloves garlic, minced
• ½ cup dry white wine (optional)
• ½ cup breadcrumbs
• 2 tbsp olive oil
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish and set aside.
2. Cook pasta in salted boiling water until just al dente. Drain and reserve.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Add seafood and cook briefly until just opaque. Remove from heat and set aside.
6. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
7. Gradually whisk in milk, stirring constantly until smooth and thickened.
8. Add cheeses, nutmeg, salt, and pepper. Stir until melted and creamy.
9. Combine pasta, seafood, and sauce in a large bowl. Add lemon zest and juice.
10. Transfer mixture to baking dish and smooth the top.
11. Sprinkle breadcrumbs evenly over the surface.
12. Bake uncovered for 25–30 minutes until bubbling and golden.
13. Rest for 5 minutes before serving. Garnish with parsley.

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Tips for Perfect Results

• Slightly undercook the pasta to prevent mushiness after baking
• Use fresh seafood whenever possible for best flavor
• Shred cheese yourself for smoother melting
• Let the gratin rest before serving to set properly

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Variations and Substitutions

This dish is highly adaptable. Swap seafood based on availability, add spinach or peas for color, or use gluten-free pasta if needed. Smoked fish adds depth, while chili flakes bring gentle heat.

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Serving Suggestions

Serve with a crisp green salad, roasted vegetables, or warm crusty bread. A glass of dry white wine complements the seafood beautifully.

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Cultural Context

Seafood gratins are common in French and Mediterranean cuisines, often served as elegant yet comforting meals. This version modernizes the tradition by lightening the sauce without sacrificing richness.