Creamy Seafood Pasta Bake
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
514 kcal
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Course
Dinner
Creamy Seafood Pasta Bake
Description
The dish starts with macaroni cooked al dente and placed in a baking dish. Seafood mix is briefly seared on high heat to develop slight color while retaining a rare center, then combined with finely sliced leeks and minced garlic sautéed until soft. These are mixed with the pasta to distribute flavor and texture evenly.
A roux is made by melting butter and stirring in flour, then gradually whisking in milk and crumbled chicken bouillon or grated parmesan to create a thick white sauce. This sauce, creamy and lightly savory, coats the pasta and seafood mixture thoroughly before topping with a blend of panko crumbs and parmesan cheese to add a crisp, golden crust on baking.
Baked until bubbly and browned on top, the result combines tender pasta with delicate seafood bits, tender leeks, and a mildly cheesy, creamy layer. The topping provides contrasting crunch and added umami. It serves well as a satisfying main course with its balanced flavors.
The recipe suggests using store-bought seafood marinara mix, checking for freshness and plump pieces. For more intense flavor, a homemade seafood broth can replace chicken bouillon in the sauce, reducing milk slightly and adding cream and seafood stock instead. Garlic spinach makes a complimentary side suggested in the notes.
Ingredients
- 7 oz / 200 g macaroni or other pasta of choice
- 1 1/2 tbsp olive oil , separated
- 1 lb / 500 g seafood Marinara seafood mix) (Note 1, mixed, raw
- 2 leek white and pale green part only finely sliced
- 2 garlic minced, cloves
White Sauce
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups milk
- 1 chicken bouillon cube (or 1 1/2 tsp chicken stock powder) OR 1/2 cup grated parmesan cheese
Topping
- 3/4 cup panko
- 1/4 cup Parmesan Cheese high recommended, grated
- parsley optional, finely chopped, fresh
Instructions
- Preheat oven to 180C/350F.
- Cook pasta according to packet directions. Drain and pour into baking dish.
- Heat 1 tbsp oil in a skillet over very high heat. Add seafood and sear for 30 seconds, turn then sear the other side for 30 seconds (should still be raw inside). Remove into baking dish.
- Return pan to stove, add remaining 1/2 tbsp oil and turn down to medium. Cook leeks and garlic for 3 minutes or until soft. Add to baking dish.
- Mix pasta, seafood and leeks together in the baking dish.
- Melt butter in the skillet. Add flour and mix into the butter. Cook for 1 minute,
- Add 1 cup of milk and use a whisk to combine - it will thicken quickly. Add remaining milk and bouillon cube (crumbled) and whisk to combine. Cook, whisking occasionally at first then constantly as it thickens, for around 5 minutes or until the sauce is thick enough to coat the back of a wooden spoon (see photo in post). Season with salt and pepper.
- Pour into the baking dish. Top with panko and parmesan.
- Bake for 20 - 25 minutes, or until the top is golden.
- Rest for 5 minutes before serving, garnished with fresh parsley if desired.
- I served this with garlic spinach (Note 2).
Notes
- Use fresh, quality mixed seafood marinara for best texture and flavor.
- To deepen sauce flavor, substitute chicken bouillon with homemade seafood broth and reduce milk.
- A quick sauté of garlic and spinach creates a simple, aromatic side dish complementing the bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 339g | |
| Calories | 514cal | 26% |
| Carbohydrates | 56.9g | 19% |
| Protein | 33.2g | 66% |
| Fat | 17.5g | 27% |
| Saturated Fat | 8.1g | 41% |
| Cholesterol | 81mg | 27% |
| Sodium | 448mg | 19% |
| Potassium | 270mg | 6% |
| Fiber | 2.8g | 11% |
| Sugar | 9.1g | 18% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 280mg | 28% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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