You don’t even have to boil the pasta for this dump-and-bake shrimp marinara! With just 10 minutes of prep, the healthy one-dish meal makes a perfect weeknight dinner.
Table of Contents
If you love dump-and-bake recipes, be sure to try this dump-and-bake meatball casserole, a pan of dump-and-bake shrimp Alfredo, pesto alfredo chicken pasta, ravioli lasagna with ricotta and spinach, and this pierogi casserole with kielbasa, too!
A Few Tips Before You Get Started
- I use medium shrimp here. If you prefer larger shrimp, they will require a few extra minutes in the oven, so add them to the dish sooner.
- This recipe is specifically designed and tested with rotini pasta. If you don’t have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- I keep it simple with a store-bought jar of marinara sauce, but you can certainly use homemade marinara sauce if you prefer. You’ll need a total of about 2 ½ – 3 cups.
- The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
- Be careful not to overbake the casserole or the pasta will become mushy.
Directions
It doesn’t get much easier than a healthy shrimp marinara pasta dinner that you can stir together in just 10 minutes! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- In a large baking dish (or in a separate large bowl if it’s easier), combine all of the ingredients except for the shrimp and cheese.
- Cover tightly with foil.
- Bake the casserole in a 425°F oven for about 30 minutes, until the pasta is al dente. If the pasta is still too hard at this point — no problem. Just cover with foil again and return it to the oven for a few more minutes.
- Stir in the shrimp and sprinkle mozzarella on top. Return the dish to the oven.
- Bake for about 5-10 more minutes, or until the cheese melts, the shrimp turn pink, and the pasta is perfectly tender.
- Garnish with freshly-grated Parmesan cheese or fresh basil, fresh parsley, or other herbs. Taste and season with salt and pepper.
Serving Suggestions
Pair the easy shrimp marinara with a Caesar salad or a simple green salad dressed in Italian balsamic vinaigrette. Steamed broccoli, roasted asparagus, roasted yellow squash, and sauteed zucchini are all great vegetables to offer as well. Round out the meal with garlic bread, a crusty French baguette, or no-knead cast iron focaccia.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance (not adding the shrimp or cheese until later), or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- How to Store: It’s best to enjoy the shrimp marinara immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 1-2 days. I do not recommend freezing this casserole because pasta can have an odd texture when thawed.
- How to Reheat: The pasta will dry out a bit as it sits, so you may need to stir in some additional marinara when you reheat the dish. Individual portions can be reheated in the microwave for about 1-2 minutes.
Did you make this recipe?
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Dump-and-Bake Shrimp Marinara
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
An easy baked shrimp marinara pasta casserole with just 10 minutes of prep!
Ingredients
- 1 (24 ounce) jar marinara sauce
- 1 ¼ cups water
- 1 (14.5 ounce) can fire-roasted diced tomatoes, not drained
- 1 cup white wine (or sub with additional water)
- 1 tablespoon balsamic vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 (16 ounce) package uncooked rotini pasta
- 1 lb. raw peeled and deveined shrimp (I use “medium” 41-50 count shrimp)
- 2 cups shredded Italian blend cheese or mozzarella cheese
- Optional garnish: chopped fresh herbs such as parsley or basil; grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the marinara sauce, water, diced tomatoes with their juices, white wine, balsamic vinegar, Italian seasoning, garlic powder, salt, onion powder, and pepper.
- Add the uncooked pasta and stir to make sure that the pasta is evenly distributed and mostly submerged. Cover tightly with aluminum foil and bake for 30 minutes.
- Remove the foil cover and gently stir the pasta with a fork. Check the pasta to make sure that it is al dente (still firm, but just about done). If it’s still too hard, cover the dish and return the pasta to the oven until it’s al dente. Then move on to the next step.
- Stir the shrimp into the pasta. Sprinkle the cheese over the top of the dish.
- Return to the casserole to the oven (uncovered); bake until the shrimp are pink and the pasta is tender, about 5-10 more minutes.
- Garnish with chopped fresh herbs if desired. Serve.
Notes
This recipe is specifically designed and tested with rotini pasta. If you don’t have rotini, you can substitute with other short pasta shapes like penne, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
The total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Nutrition
Serving: 1/6 of the recipeCalories: 472kcalCarbohydrates: 70gProtein: 21gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 1146mgPotassium: 750mgFiber: 5gSugar: 10gVitamin A: 850IUVitamin C: 15mgCalcium: 333mgIron: 3mg
Recipe Variations
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch or 9-inch square pan. Check the pasta after 30 minutes.
- Add more vegetables. You can stir frozen peas or fresh spinach into the dish at the end (at the same time that you add the shrimp), or include broccoli at the start. If using frozen broccoli, just thaw it and stir it right into the dish. If using fresh broccoli florets, you might need to par-boil or steam them first so that they’re a little bit tender when you add them to the casserole.
- Make it spicy with a pinch of crushed red pepper flakes.
- For an even heartier casserole, use 2 lbs. of shrimp instead of just 1 lb.
More Easy Shrimp Recipes to Try
Shrimp Dip
1 hour hr 10 minutes mins
Honey Lime Grilled Shrimp
50 minutes mins
Shrimp Scampi Linguine (Dump-and-Bake)
55 minutes mins
I just made this recipe, it fast and easy. Above all, tastes good. I deviated a little by seasoning my shrimp with Old Bay seasoning. Definitely added to repertoire.
Wonderful! Thank you, Charlesetta!