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Creamy scallop baked pasta with melted cheese, mushrooms and bell pepper served on a white plate
Victoria Haneveer

Creamy Scallops and Pasta Bake

Sautéed scallops and vegetables combine with pasta and a ready-made creamy mushroom sauce, then bake with a cheese topping.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-Inspired
Calories: 505
Ingredients Method Notes

Ingredients
 

  • ½ pound (230g) dried pasta shapes
  • 12 scallops, fresh or thawed
  • 1 tablespoon butter or oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 handful chopped vegetables, such as mushrooms, bell pepper or zucchini [courgette]
  • 1 jar creamy mushroom pasta sauce, 14 ounces (400g)
  • 1 handful shredded mozzarella, cheddar or your favorite melting cheese
  • Salt and black pepper, to taste
  • Fresh basil for garnish, optional

Equipment

  • Pasta pot
  • Colander
  • Skillet
  • Oven-safe baking dish
  • Food thermometer
  • Knife
  • Cutting board
  • Measuring spoon

Method
 

  1. Preheat the oven to 400°F (200°C) if baking immediately.
    2. Have an oven-safe baking dish ready.
  2. Cook the pasta according to the package directions until al dente. Drain and return it to the pot.
  3. Pat the scallops thoroughly dry with paper towels. Heat some of the butter or oil in a skillet and sauté the scallops until their flesh is pearly or white and opaque. Remove them from the skillet.
    4. Cut larger scallops into halves or quarters after cooking if you prefer, or leave them whole.
  4. Add the remaining butter or oil to the skillet. Add the onion and cook until starting to soften, then add the garlic and chopped vegetables. Cook until the vegetables are tender. Let excess vegetable liquid evaporate.
    5. If using spinach, add it near the end and cook until wilted.
  5. Add the scallops, vegetables and creamy mushroom pasta sauce to the drained pasta. Stir to combine and season with salt and black pepper to taste.
  6. Spoon the mixture into the oven-safe baking dish. Sprinkle with the shredded cheese and add torn basil leaves if using.
  7. Bake until the cheese has melted and the center reaches 165°F (74°C).
    8. Hot components take less time to heat through than a chilled mixture; check the center instead of relying on a fixed time.
To Make Ahead
  1. Refrigerate the assembled mixture promptly, within 2 hours of cooking.
    2. Divide it into shallow containers if needed for rapid cooling.
  2. When ready to bake later the same day, preheat the oven to 400°F (200°C) and transfer the mixture to an oven-safe baking dish if necessary. Allow about 40 minutes from chilled and check that the center reaches 165°F (74°C).
    3. Follow your baking-dish manufacturer’s instructions for temperature changes. Not all baking dishes can go from the fridge straight into a hot oven.

Notes

  • You can substitute another creamy pasta sauce or a tomato-based sauce.
  • For a variation, stir in cooked bacon, walnut halves or a pinch of dried herbs.
  • If baking from chilled, allow about 40 minutes and check that the center reaches 165°F (74°C).
  • Refrigerate leftovers promptly and eat within 3 days. Reheat to 165°F (74°C).