Seafood Spaghetti al Cartoccio (Baked in Parchment Paper)
Prep time
Cook time
Total time
Yield: Serves 2
  • 160 grams spaghetti (or other pasta of choice)
  • 6 prawns, peeled and deveined
  • 1 squid, cut into rings or sliced
  • 150 grams salmon fillet, sliced into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1½ cups tomato sauce, lightly seasoned
  • ½ cup cream
  • ½ bell pepper, thinly sliced (optional)
  • Freshly chopped Italian parsley, as garnish
  • Freshly grated Parmesan cheese, as garnish
  • Dried chili flakes, as garnish
  1. Preheat oven to 200C / 400F (with or without fan assistance is fine).
  2. Bring a large pot of water to boil (at least 1 litre of water) and season with salt (1 tablespoon per litre of water). Add in the spaghetti or pasta of choice and cook 2 minutes shy of al dente (according to package instructions).
  3. While the pasta is cooking, season the prawns, squid and salmon fillet with salt and freshly ground black pepper. Set aside.
  4. When the pasta is ready, reserve ½ cup of pasta water and drain the pasta. Transfer the pasta into a mixing bowl and add in the tomato sauce and cream. Toss to combine. Add in pasta water, bit by bit, to loosen the pasta if necessary.
  5. Prepare 2 large pieces of parchment paper - at least 17x15-inch big. Divide the pasta between the two parchment paper and arrange it in the middle. Pour any remaining sauce over the pasta. Divide the sliced bell pepper (if using) on top of the pasta. Divide the seafood and arrange them on top of the bell peppers.Seafood Spaghetti al Cartoccio
  6. To wrap the parcels, pick up the long sides of the parchment paper over the pasta until the edges meet. Fold the edges down a few times until the edges are tight over the pasta. Pick up the short sides of the parchment paper, scrunch them up to tie a knot over the pasta, be careful not to tear the parchment paper. Make sure the parcels are sealed so that the sauce will not ooze out during baking.
  7. Transfer the parcels carefully to a baking sheet and bake in the center rack for 18 to 20 minutes until the seafood is cooked and the sauce is bubbling. Remove the baking sheet and transfer each parcel to a shallow serving bowl and serve them immediately.
  8. Let your guests unwrap the parcels and garnish with Italian parsley, Parmesan cheese and chili flakes themselves.
Naggy Notes
- I highly recommend making your tomato sauce from scratch - see my incredibly easy recipe here. If not, try to use a good-quality tomato sauce.

- I used frozen squid and prawns as I couldn't get my hands on fresh ones. I've not tested the recipe out with mussels, clams and other shellfish so I'm not sure if they will work the same as squid, prawns and salmon.

- Inspired by From the Bartolini Kitchens (the best place for Italian recipes!)
Recipe by Foodie Baker at