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Creamy Seafood Pasta Bake Recipe

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3.9 from 126 reviews

A deliciously creamy seafood pasta bake featuring tender macaroni mixed with a savory blend of seared mixed seafood, leeks, and garlic, all enveloped in a rich homemade white sauce topped with crispy panko and Parmesan cheese. Baked to golden perfection, this comforting dish is perfect for a flavorful and satisfying family meal.

Ingredients

Pasta and Seafood

  • 7 oz / 200 g macaroni or other pasta of choice
  • 1 lb / 500 g mixed raw seafood (Marinara seafood mix)
  • 1 1/2 tbsp olive oil (separated)

Vegetables

  • 2 leeks, white and pale green parts only, finely sliced
  • 2 garlic cloves, minced

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 breadcrumbs
  • 1/4 cup grated Parmesan cheese (highly recommended)
  • Finely chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the pasta dish later.
  2. Cook Pasta: Boil the macaroni according to the package instructions until al dente. Drain well and transfer the cooked pasta into a baking dish.
  3. Sear Seafood: Heat 1 tablespoon of olive oil in a skillet over very high heat. Add the mixed seafood and sear for 30 seconds on one side, then flip and sear the other side for another 30 seconds. The seafood should remain slightly raw inside. Remove and add the seafood on top of the pasta in the baking dish.
  4. Sauté Leeks and Garlic: Return the skillet to the stove, add the remaining 1/2 tablespoon olive oil, and reduce the heat to medium. Cook the sliced leeks and minced garlic for about 3 minutes until softened. Add them to the baking dish with the pasta and seafood.
  5. Combine Ingredients in Baking Dish: Gently mix the pasta, seafood, and leeks together within the baking dish to distribute evenly.
  6. Make the Roux: Melt butter in the same skillet over medium heat. Stir in the flour and cook for 1 minute while mixing to form a roux.
  7. Add Milk and Thicken Sauce: Gradually whisk in 1 cup of milk, allowing the mixture to thicken quickly. Then add the remaining milk and crumble in the chicken bouillon cube (or use stock powder/Parmesan as alternative). Whisk continually as the sauce thickens over about 5 minutes until it’s thick enough to coat the back of a wooden spoon. Season with salt and pepper to taste.
  8. Combine Sauce with Pasta Mixture: Pour the prepared sauce into the baking dish over the pasta, seafood, and leeks, mixing gently to combine everything.
  9. Add Topping: Sprinkle the panko breadcrumbs and grated Parmesan cheese evenly over the top of the dish to create a crispy crust when baked.
  10. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and bubbling.
  11. Rest and Serve: Remove from oven and let rest for 5 minutes before serving. Garnish with finely chopped fresh parsley if desired for a fresh burst of color and flavor.

Notes

  • Note 1: Using a marinara seafood mix is ideal for this recipe, but feel free to use your favorite combination of seafood such as shrimp, scallops, and mussels.
  • Note 2: This dish pairs wonderfully with a side of garlic sautéed spinach for a complete and nutritious meal.

Find it online: https://justsosavory.com/creamy-seafood-pasta-bake-recipe/