Cheese and Shrimp Pasta Bake

This Cheese and Shrimp Pasta Bake is the ultimate comfort food. It’s a perfect combination of rich tomato sauce, succulent shrimp, and a blend of three melting cheeses, all baked to golden perfection. Whether you’re hosting a family gathering or enjoying a special dinner, this dish will definitely be a crowd-pleaser. It’s cheesy, hearty, and full of flavor—what more could you ask for?

Why You’ll Love This Recipe

This pasta bake is creamy, cheesy, and bursting with bold flavors from the roasted Anaheim chiles, fresh tomatoes, and perfectly cooked shrimp. The cheese blend of asadero, Oaxaca, and añejo creates a gooey, melt-in-your-mouth texture that complements the shrimp and pasta perfectly. With a bit of heat from the chiltepín or chile de árbol and a tangy kick from the Mexican crema, this dish is a delightful mix of rich and spicy flavors. It’s sure to become your new favorite pasta bake!

Ingredients

• For the Sauce:

  • 3 fresh Anaheim chiles

  • 4 tablespoons olive oil (divided)

  • 1 white onion, diced

  • 3 pounds ripe on-the-vine tomatoes, washed and quartered

  • 4 garlic cloves, finely chopped or pressed

  • 1 teaspoon kosher or sea salt (divided), plus more to season shrimp

  • 1 (6-ounce) can tomato paste

  • 1 teaspoon crushed dried chiltepín chiles, chile de árbol, or red pepper flakes

• For the Pasta:

  • 1 pound short and small pasta (such as rigatoni or shells)

• For the Shrimp:

  • 2 tablespoons unsalted butter

  • 2 pounds large shrimp, peeled and deveined

  • Freshly ground black pepper, to taste

• For the Cheese:

  • 2 cups Mexican crema

  • 1 cup grated asadero or quesadilla cheese (substitute with Monterey Jack or Muenster)

  • 1 1/2 cups grated Oaxaca cheese

  • 1/2 cup grated añejo cheese or Parmesan

• For Garnish:

  • 3 to 4 scallions (white and light green parts), thinly sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare the Chiles: Preheat your oven to 450°F (232°C) and set a rack on the upper third of the oven. Place the Anaheim chiles on a baking sheet lined with aluminum foil. Broil for about 10 minutes, flipping halfway through, until charred on all sides. Transfer the chiles to a plastic bag and seal tightly. Let them sweat for at least 5 minutes. Afterward, peel off the skin, remove the stems and seeds, and coarsely chop the chiles. Set aside.

2. Make the Sauce: In a heavy-bottomed skillet or casserole, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent and starting to brown at the edges. While the onion cooks, pulse the tomatoes in a blender until crushed but still slightly chunky. Set aside.

3. Combine the Ingredients: Add the garlic and chopped Anaheim chiles to the pan with the onions. Stir and season with 1/4 teaspoon of salt. Cook for an additional 2 minutes until the garlic starts to brown. Stir in the tomato paste and cook for another minute. Add the blended tomatoes, scraping up any browned bits from the pan. Stir to combine, season with the remaining 3/4 teaspoon salt and crushed dried chiles. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 30 minutes until thickened. Turn off the heat.

4. Cook the Pasta: While the sauce simmers, cook the pasta according to the package instructions for al dente. Drain and set aside.

5. Prepare the Shrimp: In a large nonstick skillet, melt the remaining 2 tablespoons of oil and butter over high heat. Add the shrimp in batches, seasoning with salt and pepper. Sauté for a couple of minutes until the shrimp are just cooked. Remove the shrimp and chop half of them. Set the other half aside for topping the pasta.

6. Assemble the Bake: Add the cooked pasta, chopped shrimp, and crema to the sauce. Toss to coat well. Transfer the mixture to a baking dish, top with whole shrimp, and sprinkle with the grated asadero, Oaxaca, and añejo cheeses.

7. Bake: Bake for 10-15 minutes, or until the top is bubbling and golden brown.

8. Serve: Garnish with sliced scallions before serving.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

• Servings: 8 servings

Variations

• Spicy Version: For extra heat, add more crushed chiltepín or red pepper flakes to the sauce or top with some jalapeños for an added kick.

• Cheese Lovers: Add more cheese, like mozzarella or Gruyère, for a different twist and extra gooeyness.

• Vegetarian Version: Skip the shrimp and add sautéed mushrooms, zucchini, or spinach for a delicious vegetarian pasta bake.

Storage/Reheating

• Storage: Store any leftover pasta bake in an airtight container in the refrigerator for up to 3 days.

• Freezer-Friendly: This dish freezes well. Allow it to cool completely before wrapping in plastic wrap and aluminum foil. Store in the freezer for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 15-20 minutes.

• Reheating: To reheat, simply place the pasta bake in the oven at 350°F for 10-15 minutes, or until heated through.

FAQs

1. Can I use a different type of pasta?

Yes, you can use other pasta shapes like penne, fusilli, or farfalle, but make sure to adjust the cooking time according to the pasta’s instructions.

2. Can I make this dish ahead of time?

Yes, you can prepare the pasta bake ahead of time and store it in the refrigerator until you’re ready to bake it. Just cover it tightly with foil or plastic wrap.

3. Can I use a different kind of shrimp?

Yes! You can use smaller shrimp or even shrimp cooked in the shell for extra flavor. Just be sure to peel them before adding them to the pasta.

4. Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work perfectly in this recipe. Just use about 2 (14.5 oz) cans of diced tomatoes or crushed tomatoes.

5. How do I get a crispy top for the cheese?

To get a crispy, golden top, you can broil the pasta bake for an additional 2-3 minutes once it’s done baking. Just be sure to watch it carefully to avoid burning.

6. Can I make this without the cheese?

Yes, if you’re looking for a lighter version, you can skip the cheese. It will still be delicious with the creamy tomato sauce and shrimp.

7. How do I make the sauce thicker?

If the sauce is too thin, you can let it simmer for a little longer to reduce and thicken. Alternatively, you can mix a little cornstarch with water and stir it in to help thicken the sauce.

8. Can I add other vegetables to the pasta bake?

Yes! You can add spinach, bell peppers, or zucchini to the sauce for added flavor and nutrients.

9. How long will this dish keep in the fridge?

This dish will keep in the fridge for up to 3 days, making it perfect for leftovers.

10. Can I use heavy cream instead of Mexican crema?

Yes, heavy cream works as a great substitute for Mexican crema, but it will add a richer, more indulgent flavor.

Conclusion

This Cheese and Shrimp Pasta Bake is a decadent, comforting dish that combines all your favorite flavors into one easy-to-make recipe. With tender shrimp, creamy cheeses, and a savory, spicy tomato sauce, it’s perfect for a cozy family dinner or serving at a gathering. The combination of melting cheeses and flavorful shrimp will have everyone asking for seconds!

Print