Cioppino pasta

I have made Cioppino many times and I usually end up throwing away the amazing sauce that is left after all the seafood is gone. This time I was determined to do something with it and it turned out delicious! If you like Cioppino, you’ll love this. For those of  you who feel cheese should not be used on seafood dish, turn the other cheek and give it a try! This one is a hit and it’s a great way to use the flavorful sauce left behind after making Cioppino!

If you have never made Cioppino, check out my recipe here:

Cioppino Pasta Ingredients:

Left over Cioppino sauce
Pasta (any kind but Fusilli work great because it holds the sauce)
Mozzarella  and Parmesan Cheese
Fresh Parsley

Cioppino Pasta Method:

After all the seafood is gone, add the pasta to the pot and boil it until the pasta is al dente.


Pour the sauce and pasta into a baking dish and top with parsley, parmesan and mozzarella cheese. I realize that traditionalists don’t mix seafood and cheese, but I assure you this works. It doesn’t actually have seafood in it, just the amazing flavor the Cioppino stew has! Try it, you’ll love it!

Bake in the oven for 30 minutes or until the cheese is melted and turning golden brown.


Ciao, Mike.

Check out for more amazing recipes!



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