Creamy rich and fabulously easy, my Seafood Pasta Bake is a twist on classic seafood lasagna. If you love seafood, you’re sure to love this recipe!
My task was to pair a recipe with a wonderful selection from Cambria Estate Winery ®. What a wonderful job I have!
Cambria Estate Winery ® is a family-owned, estate winery from Santa Maria, CA, located in Santa Barbara wine country. Do you know what an Estate Winery is? It means that they make wine from their own vineyards. Cambria’s unique wines are special because it is made in one of the coolest wine-growing regions in the world. The end result is a fully developed concentration of flavors in the fruit. They have also received 150 reviews of 90+ since 1992. Impressive…and delicious!!
Cambria’s hand-crafted wines leading products are
- Julia’s Vineyard Pinot Noir
- Katherine’s Vineyard Chardonnay
Seafood Pasta Bake
I would pair this creamy Seafood Pasta with the Cambria Estate Winery ® Chardonnay. The pairing along with good friends to share it with makes for a wonderful dinner party!
I use shrimp, scallops and crab in a cream sauce that’s spiked with Parmesan cheese. Feel free to substitute the seafood I list with your favorite or with what is available to you. Lobster with be a fabulous addition!
After my family loves the Spinach Artichoke Pasta Bake so much and I may have made it too many times for them because of that fact. I decided I needed to make another pasta dish for them!
This Seafood Pasta Bake is a pretty basic and easy casserole to make. First, you boil the noodles, make the white sauce, combine it and bake until bubbly. It’s as simple as that.
If you plan ahead, you can put it all together early in the day. At dinner time, you’ll simply bake it for 30 minutes and did is on the table!
While you’re here, check out these recipes
- 3 Cheese Beef Pasta Bake
- Spinach Artichoke Pasta Bake
- Sausage Pepperoni Penne Pasta Bake
- 9 Delicious 20-minute recipes
- Pasta Salad
- How to make Lobster Stock
Seafood Pasta Bake
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Save To Your Recipe BoxIngredients
- 3 Tablespoons self-rising flour
- 3 Tablespoons butter
- 3 cups milk I used 2% because that's what I always have in stock
- 1/2 cup Parmesan cheese grated
- 10 ounces spinach frozen chopped, thawed and drained well
- 1 cup cottage cheese
- 1 and ½ cups mozzarella cheese shredded
- 1/8 teaspoon nutmeg ground
- 3 cup pasta measured uncooked. I used penne
- 1/2 pound shrimp fresh or thawed frozen cleaned, cooked and shelled
- 1/2 pound bay scallops fresh or thawed frozen
- 12 ounces lump crab drained
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions to al dente. Drain.
- Saute scallops until just cooked, they will continue to cook in oven. Set aside.
- (If you didn't purchase cooked shrimp, cook them now being careful not to overcook.)
- Melt butter in a large saucepan on medium heat. Add flour; stir with wire whisk until well blended.
- Cook 2 minutes, gradually add milk, whisking as you pour to avoid lumps.
- Bring to a boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thick.
- Remove from heat. Stir in Parmesan cheese and set aside.
- Combine spinach cottage cheese, 2/3 cup mozzarella cheese and nutmeg.
- Combine scallops, shrimp and crab in a different bowl.
- Spread 1/4 of the cream sauce on the bottom of a 9x13 inch casserole dish.
- Spread half the noodles over the sauce.
- Spread half the seafood mixture over the sauce.
- Spread half the spinach mixture over the seafood.
- Repeat layers.
- Top with remaining mozzarella cheese.
- Cover with foil
- Bake 25 minutes. Uncover and bake another 15 minutes or until bubbly and cheese is melted.
- Let stand 5 to 10 minutes before serving.
Notes
- If you don't have self-rising flour you'll need to add 1/4 teaspoon baking soda and 1/4 teaspoon salt
- Feel free to use 1% milk or whole milk in this recipe
- Any shape pasta will work in this recipe
- You may substitute ricotta cheese for the cottage cheese. I used low fat cottage cheese.
- Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
The legal drinking age is 21 years old, as always please drink responsibly.
Priss says
Is there any other seasoning besides nutmeg for this recipe? I made this to the recipe and it was extremely bland. Wondering if anything was missing
Annie says
Being a Maryland girl, I added old bay seasoning
Delores says
Hello this is a beautiful picture of your recipe but what is your final layer before you put the mozzarella you said spinach but your top looks creamy not
green looking just want to make sure I fix it right.
Paula says
Final layer is cheese.
Ann says
Sorry, I read through the recipe and see where you start with 1/4 of the cream sauce, but when d I you add the rest? Do you just layer it in with the other layers another 1/4th at a time, or do you pour it over the top at the end? I’m guessing somewhere in with the other layers but just checking!
Paula says
I repeated the layers of sauce, noodles, seafood, spinach then top with mozzarella on the top
jodi says
will it work if you do not have cottage cheese?
Paula says
yes
Lisa says
Can you sub cream cheese or sour scream for the cottage cheese?
Paula says
Yes, you can use cream cheese, sour cream, or ricotta cheese
Mary says
Made this last night for New Year’s Eve. What a hit! Better than most restaurant seafood dishes!
Mary says
I should add, I also made a second casserole using cooked cubes of chicken breast. I sautéed the chicken, cut it into cubes and followed same instructions as for seafood. My husband is allergic to seafood, and if you’re fixing this for a party or buffet, you may want to do the same, as seafood is a common allergy. This second casserole was also very good!
Lizz Barkley says
Hi, I really want to make this, it sounds amazing! I was scrolling through the comments to see if I can find the answer to this but I did not. I see that you sauté the scallops which makes sense. But what do you do with the shrimp and the crab meat? Is it frozen already cooked shrimp, and do you cook them with the scallops or at all? Then do just add the shrimp, scallops and crab meat together and add that layer on?
Thank you for sharing this! I really want to try it. I love to cook for my family and we all enjoy seafood!
Paula says
Sorry, I had omitted the step of combining the seafood. I added it. But yes, I used shelled, precooked shrimp. If you have raw shrimp cook them after you cook the scallops. The crab is already cooked. So once these are cooked combine them, then you’ll start layering the ingredients. It’s SO good, hope you enjoy.
Jasmine says
Hi Paula
I was browsing pinterest for recipes with seafood since that’s all my older sister eats and this sounds heavenly so I want to make it for her thanksgiving visit. One question… After I cook the scallops is that when I mix all the seafood together? Sorry if that’s a silly question but this looks so good I don’t want to miss a step!
Paula says
I’m sorry, I didn’t get a notification on this comment. Yes, that is correct, I added that step sorry for the omission.
Miss Jeanie says
Paula, this is my first visit to your site and I am so IMPRESSED! I can’t wait to try the seafood pasta recipe. Thanks for sharing!
Blessings
Paula says
I’m so glad you found me. I hope you’ll find a lot of recipes you like, Miss Jeanie.
Shannon says
You specified you need cooked shrimp – should the scallops also be cooked before assembling?
Paula says
yes, I’m sorry, I purchase the shrimp already cooked but scallops I can’t get that way. I sauteed them in a pan until they were just cooked then added. I’ll update the recipe in a minute. I have to run get my boys from school right now.
Courtney says
What is the purpose of the self-rising flour? If its just for the purpose of thickening the sauce, wouldn’t regular all purpose work just as well? Thanks! Great recipe by the way, can’t wait to try it!
Paula says
Hi Courtney, yes, the self-rising is to thicken the sauce. I’m sure all purpose flour would do the exact same thing. I have just always used self-rising when making cream or cheese sauces so I reach for it first. Thanks for stopping by.
Carol at Wild Goose Tea says
Yeah, it as a tough job, but you stepped up to the plate, Girl—-pun intended. Lol—yes I laugh at my own jokes. I love this dish. And I wouldn’t mind having a glass of Cambria wine to go with it. Delicious.
Kelly says
This looks fantastic Paula! Love this cheesy pasta bake especially with all the shrimp and scallops! Love that you can make this ahead of time too and it sounds awesome with Cambria wines.
Maggie says
I can’t resist this one!!!! I LOVE baked pasta especially with plenty of cheese and white sauce!
The ideas of using frozen seafood sounds great. Even better than my usual chicken and mushroom one.
Will go get frozen seafood and cook it this weekend! 🙂 Happy Friday~
Heather says
Looks fab! We’ll be having this for dinner very soon. YUM!
Peter @Feed Your Soul Too says
Love the spin and so creamy!
Julia@Happy House and Home says
Pinned! I’m now making this for my mom for her birthday! We had seafood lasagna last year – so this will be a similar to the lasagna without the hassle of layering! Perfect! Thank you so much for the recipe! Julia
Michelle @ A Dish of Daily Life says
This looks amazing Paula! This kind of recipe is definitely up my alley and I can’t wait to try it! I know already I am going to love it. Pinned!
Paula says
Thank you, cheesy pasta is my fav too, thanks for visiting and sharing. Have a great weekend!
Andi @ The Weary Chef says
I am in LOVE, Paula! That cheesy seafood pasta looks like pretty much my idea of a perfect dinner. You know I’m more than a little fond of wine. I’ll look for a bottle from Cambria next time I’m in the wine aisle. Thanks for the recipe. Pinned 🙂
Paula says
Thanks Andi! cheesy pasta and wine makes everything better!~
Claire @ A Little Claireification says
So you kind of had me at “seafood”. Or maybe I should say “SEEfood” because then I could SEE that is was topped with melty deliciousness (you know I like cheese right? Oh, I never said?? 😉 )
And then paired with fabulous wine? I die. Pinning and looking forward to trying the recipe AND the Cambria wines right away!!
PS: I need a wine estate of my own. “Claire’s Cheesy Vineyard”… it’s in development.
Paula says
I think that’s perfect! Girl I love me some cheese and wine too