Shrimp Marinara Pasta Bake
Shrimp Marinara Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces pasta, such as penne, ziti, or rotini
- 1 pound frozen shrimp, medium or large, peeled, deveined, tail-off
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 3 garlic, cloves, minced
- 24 ounces marinara sauce, 1 jar
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta thoroughly and set aside.
⏱️ 15 min•🌡️ 375
- 2
While the pasta is cooking, thaw the frozen shrimp. Place them in a colander under cold running water for 5-10 minutes, or follow package instructions for thawing. Once thawed, pat the shrimp very dry with paper towels.
⏱️ 10 min
- 3
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 7 min
- 4
Stir in the marinara sauce, water, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 8 min
- 5
Add the thawed shrimp to the simmering sauce and cook for 2-3 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they will continue to cook in the oven.
⏱️ 3 min
- 6
Remove the skillet from the heat. Stir in the cooked and drained pasta and 1/2 cup of grated Parmesan cheese until everything is well combined and coated with the sauce.
⏱️ 2 min - 7
If your skillet is not oven-safe, transfer the pasta and shrimp mixture to a 9x13 inch baking dish. Evenly sprinkle the 1 1/2 cups of shredded mozzarella cheese over the top of the pasta mixture.
⏱️ 2 min - 8
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the edges are lightly golden brown. For extra browning, you can briefly switch to broiler for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 9
Remove the pasta bake from the oven and let it stand for a few minutes before serving. Garnish with fresh chopped parsley, as needed, for a burst of color and freshness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Marinara Pasta Bake
Ingredients
For the Pasta Bake
- 12 ounces pasta, such as penne, ziti, or rotini
- 1 pound frozen shrimp, medium or large, peeled, deveined, tail-off
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 3 garlic, cloves, minced
- 24 ounces marinara sauce, 1 jar
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta thoroughly and set aside.
⏱️ 15 min•🌡️ 375 - 2
While the pasta is cooking, thaw the frozen shrimp. Place them in a colander under cold running water for 5-10 minutes, or follow package instructions for thawing. Once thawed, pat the shrimp very dry with paper towels.
⏱️ 10 min - 3
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 7 min - 4
Stir in the marinara sauce, water, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 8 min - 5
Add the thawed shrimp to the simmering sauce and cook for 2-3 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they will continue to cook in the oven.
⏱️ 3 min - 6
Remove the skillet from the heat. Stir in the cooked and drained pasta and 1/2 cup of grated Parmesan cheese until everything is well combined and coated with the sauce.
⏱️ 2 min - 7
If your skillet is not oven-safe, transfer the pasta and shrimp mixture to a 9x13 inch baking dish. Evenly sprinkle the 1 1/2 cups of shredded mozzarella cheese over the top of the pasta mixture.
⏱️ 2 min - 8
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the edges are lightly golden brown. For extra browning, you can briefly switch to broiler for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 9
Remove the pasta bake from the oven and let it stand for a few minutes before serving. Garnish with fresh chopped parsley, as needed, for a burst of color and freshness.
⏱️ 5 min