This easy-to-make shrimp casserole dish is one of my favorite recipes to take to a potluck dinner.
With its tomato sauce and combination of Mozzarella and Parmesan cheeses, it tastes a lot like lasagna (and who doesn’t love lasagna?)
Because it’s made with Ziti pasta and shrimp which both come in bite-sized pieces, it’s easy to serve from a buffet.
Plus, it can be made ahead of time and frozen (and you know how much I love recipes I can do in advance!)
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- 4 oz cream cheese
- 2/3 cup sour cream
- 2 Tablespoons olive oil
- 1 large onion
- 2 garlic cloves minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 28 oz can of diced tomatoes
- 1 14 oz can of tomato sauce
- 2 pounds shrimp peeled and de-veined
- 2 ½ cups Ziti pasta
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- Electric mixer and bowl
- Large pot
- Medium pot
- 9" x 13" baking pan
Heat the oven to 350ºF.
In the mixer, combine the cream cheese and sour cream. Set aside.
In the large saucepan, heat the olive oil over medium heat.
Add the onions and garlic and saute until softened, about 5 minutes.
Mix in the parsley, basil, oregano, thyme, salt and pepper
Add the canned tomatoes and tomato paste.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile, boil some water in the medium-sized pot.
Cook pasta for 8 minutes.
Drain and set aside.
Once the tomato sauce has finished simmering, add the shrimp.
Cook for about 5 minutes until the shrimp has turned pink.
Add the pasta to the tomato sauce and shrimp mixture.
Spread half of the tomato sauce mixture in the bottom of the 13" x 9" baking dish.
Spread the cream cheese mixture on top of the tomato sauce.
Spread the other half of the tomato sauce mixture over the cream cheese layer.
Sprinkle the mozzarella and Parmesan cheese over the top.
Cover with foil.
Bake for an hour, removing the foil for the last 15 minutes.
- This casserole can be frozen after you have put it together in the 9" x 13" baking pan, but before you have baked it. To serve later, take it out of the freezer early and let it defrost. Then bake as in the directions above.