Creamy Scallops and Pasta Bake

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Scallops and pasta bake in a creamy mushroom sauce with sautéed vegetables and a cheese topping. A jar of sauce saves you from making a separate cream sauce, and you can choose any pasta shapes and vegetables you enjoy.

I came up with this dish when I had scallops and pasta to use up. I made it for family and planned to chill it before baking, but everyone was hungry, so straight into the oven it went! Frozen scallops were what I had on hand, and a jar of creamy mushroom sauce gave me a quick way to bring the dish together.

Scallops and Pasta at a Glance

Why You’ll Love It

• No sauce to make: A ready-made sauce saves you from preparing a cream sauce from scratch.
• Any veggies work: The veggie choices are flexible, so you can include mushrooms, bell pepper or zucchini – whatever you have in the refrigerator.
• Make-ahead friendly: You can assemble the pasta before dinner and bake it from chilled.

Creamy Scallops and Pasta Bake Ingredients

The complete ingredients list and quantities are in the recipe card below.

• Scallops: Fresh or frozen scallops work here. Thaw frozen scallops overnight in the refrigerator, following the package instructions. Larger scallops can be cut into pieces after cooking or left whole.
• Pasta: Penne, fusilli and shells are easy to stir into the sauce. White or whole wheat pasta is fine; follow the package cooking directions. This guide to different pasta shapes explains more options.
• Butter or oil: Divide it between cooking the scallops and sautéing the vegetables.
• Onion and garlic: Chop the onion and mince the garlic before you start cooking.
• Vegetables: Chop mushrooms, bell pepper or zucchini into small pieces so they cook evenly. Spinach also works; stir it into the skillet near the end of cooking.
• Creamy mushroom pasta sauce: Choose a ready-to-use pasta sauce, not condensed soup. You don’t need to add separate cream.
• Cheese: Shredded mozzarella or cheddar both work for the topping. Add a handful, adjusting it to your preference.
• Basil and seasoning: Fresh basil is optional. Taste the sauce mixture before adding salt, since the sauce and cheese may already contain plenty. Add black pepper to taste.

How to Make Creamy Scallops and Pasta Bake

The full instructions with weights and measurements are in the recipe card below.

• Cook the pasta until al dente and drain.
• Pat the scallops dry and sauté until opaque.
• Cook the onion, then add the garlic and vegetables and cook until tender.
• Combine the pasta, scallops, vegetables and sauce in a baking dish.
• Top with cheese and optional basil, then bake until done.

Tips for Cooking Scallops and Pasta

• Dry the scallops: Blot them thoroughly with paper towels after thawing. Excess water can collect in the pan and then they’ll end up steaming instead of developing a gently golden exterior.
• Check doneness: Cook the scallops until their flesh is pearly or white and opaque. Avoid continuing to sauté them after they’re cooked.
• Cook the vegetables first: They need to be tender before they go into the baking dish. The oven stage heats the mixture and melts the topping.
• Keep the pasta al dente: It will cook further during baking, so drain it while it still has a little firmness.

My guide to cooking scallops covers other cooking methods if you have more scallops to prepare. Or you might like to try Japanese scallop soup or pan-seared scallops.

Substitutions and Variations

• Change the sauce: Another creamy pasta sauce works, or you can use a tomato-based pasta sauce if you prefer, or even make your own if you want to.
• Change the vegetables: Use mushrooms, bell pepper, zucchini (aka courgette) or spinach. Cook away excess liquid before combining them with the pasta.
• Add bacon: Stir in some chopped cooked bacon before transferring the mixture to the baking dish.
• Add walnuts: Stir in some chopped walnuts before baking if you’d like to include them.
• Add herbs: Add a pinch of mixed dried herbs to the sauce mixture.
• Change the cheese: Choose mozzarella, cheddar or another cheese you enjoy melted over pasta.

Handy Kitchen Equipment

• Pasta pot and strainer: To cook and drain the pasta. A regular pot and separate colander work too.
• Skillet: To sauté the scallops and vegetables. You can cook them separately in the same skillet.
• Oven-safe baking dish: For holding the combined pasta and sauce with room for the cheese topping. Follow the manufacturer’s instructions if baking a chilled dish.
• Wooden spoon: For stirring the sauce into the pasta and spooning the mixture into the dish.
• Food thermometer: To check that a chilled or reheated portion reaches 165°F (74°C) in the center.
• Chef’s knife: To chop the onion and vegetables, mince the garlic and cut cooked scallops if needed.
• Cutting board: For prepping the vegetables and portioning the cooked scallops.

Serving Creamy Scallop Pasta

I find that pasta with scallops makes a filling dinner with garlic bread or a green salad. Scallop size and appetites will affect how far the dish goes, so you can adjust portion sizes if needed.

How to Store

• Refrigerate: Store leftovers in an airtight container and eat within 3 days.
• Reheat: Cover and reheat to 165°F (74°C), adding a splash of water if the sauce needs loosening.
• Freeze: I don’t recommend freezing this because the scallop texture isn’t so good after thawing and a creamy sauce can separate.
• Prepare ahead: Refrigerate the assembled mixture promptly, within 2 hours of cooking, using shallow containers if needed for rapid cooling. Transfer to an oven-safe baking dish if necessary before baking later the same day. Bake at 400°F (200°C), allowing about 40 minutes from chilled, and check for 165°F (74°C) in the center. I strongly recommend that you follow the baking-dish manufacturer’s temperature-change instructions, because not all baking dishes can handle big temperature changes like going from a cold fridge into a hot oven. Not without shattering or breaking anyway!

Scallops and Pasta FAQs

Other Recipes to Try

• White wine pasta sauce is a homemade option for a pasta dinner with garlic and parsley.
• Seafood chowder combines scallops with other seafood in a creamy soup.
• Greek lamb pasta bake with feta offers a different oven-baked pasta dinner.
• Seafood fettuccine is a delicate pasta dish flavored with lemon and dill.

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