If you love rich, creamy pasta bakes but try to avoid heavy cream, this Creamy Seafood Gratin Pasta Bake (No Cream!) is about to become your new favorite comfort food. It delivers everything we crave in a gratin — silky sauce, tender seafood, bubbling cheese, and a golden top — without using a single drop of cream. Instead, smart ingredients and simple techniques create a luxurious texture that feels indulgent but lighter, fresher, and more balanced.

Seafood pasta bakes are a classic in many coastal cuisines, from Mediterranean-inspired casseroles to French-style gratins. Traditionally, they rely on cream-based sauces that can feel heavy. This recipe flips the script by using a combination of milk, stock, and cheese to build creaminess naturally. The result is a dish that’s perfect for weeknight dinners, family gatherings, or even a casual dinner party when you want something impressive yet approachable.

This no-cream seafood pasta bake is also incredibly versatile. You can adapt the seafood based on what’s fresh or affordable, swap cheeses, or adjust herbs and spices to match your personal taste. Whether you’re cooking for seafood lovers or someone who’s skeptical of lighter pasta dishes, this gratin wins hearts every time.

Why This Seafood Gratin Works Without Cream

The secret behind this dish lies in balance and technique. Instead of cream, we use:

Milk and seafood stock to create a flavorful base
A light roux to thicken the sauce gently
Cheese for richness and depth
Pasta starch to help bind everything together

When baked, the sauce thickens beautifully, coating every piece of pasta and seafood without feeling greasy. The gratin topping adds texture and contrast, making each bite satisfying and comforting.

Ingredients

Short pasta (penne, fusilli, or rigatoni)
Mixed seafood (shrimp, white fish, scallops, or calamari)
Olive oil
Onion, finely chopped
Garlic cloves, minced
Butter
All-purpose flour
Milk (whole or semi-skimmed)
Seafood or vegetable stock
Grated cheese (Gruyère, mozzarella, or a mix)
Parmesan cheese, finely grated
Breadcrumbs
Fresh parsley or dill, chopped
Lemon zest
Salt
Black pepper
Paprika or mild chili flakes (optional)

Instructions

Preheat your oven to 190°C (375°F). Lightly grease a baking dish and set aside.
Cook the pasta in well-salted boiling water until just al dente. Drain and reserve a small cup of pasta water.
Heat olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent, about 4–5 minutes.
Add the garlic and cook for 30 seconds until fragrant. Remove from the pan and set aside.
In the same pan, melt the butter. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a light roux.
Gradually add the milk, whisking constantly to avoid lumps. Once smooth, pour in the stock and simmer until slightly thickened.
Season with salt, pepper, and paprika or chili flakes if using.
Stir in half of the grated cheese and a handful of Parmesan until melted and smooth.
Add the cooked pasta, sautéed onion mixture, and raw seafood to the sauce. Gently fold to coat everything evenly.
If the mixture feels too thick, add a splash of reserved pasta water.
Transfer everything to the prepared baking dish and spread evenly.
In a small bowl, mix breadcrumbs with remaining cheese and a drizzle of olive oil. Sprinkle evenly over the top.
Bake for 25–30 minutes, or until bubbling and golden on top.
Remove from the oven, rest for 5 minutes, then finish with chopped herbs and lemon zest before serving.

Tips for Perfect Results

Don’t overcook the seafood before baking. It finishes cooking in the oven and stays tender.
Choose sturdy pasta shapes that hold sauce well.
Grate your own cheese for better melting and flavor.
Rest before serving to allow the sauce to set slightly.

Variations You’ll Love

Mediterranean style: Add cherry tomatoes, olives, and oregano.
Spicy seafood gratin: Stir in chili paste or cayenne.
Extra veggie boost: Add spinach, leeks, or zucchini.
Cheese swap: Use fontina, emmental, or a light cheddar.

Serving Suggestions

Serve this creamy seafood pasta bake with a crisp green salad, steamed vegetables, or crusty bread to soak up the sauce. A squeeze of fresh lemon just before eating brightens the dish beautifully.

A Little Cultural Context

Seafood gratins are especially popular in French and Southern European cooking, where seafood is often paired with light sauces rather than heavy cream. This recipe takes inspiration from those traditions while adapting them for modern, healthier home cooking.

Final Thoughts

This Creamy Seafood Gratin Pasta Bake (No Cream!) proves that comfort food doesn’t have to be heavy to be satisfying. It’s rich, flavorful, and deeply comforting — yet lighter than traditional versions. Whether you’re cooking for your family or hosting friends, this dish delivers restaurant-quality results straight from your oven.

Creamy Seafood Gratin Pasta Bake (No Cream!)

A rich and comforting seafood pasta bake made without cream, featuring tender seafood, a silky cheese-based sauce, and a golden gratin topping.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 people

Course: Main

Cuisine: European, Seafood

Calories: 420