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Call Me PMc

Cooking. Creating. Sharing

SEAFOOD PASTA BAKE

May.posted by Paula 42 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

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!

 Seafood Pasta

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!!

landscape with mountains

Cambria’s hand-crafted wines leading products are

  • Julia’s Vineyard Pinot Noir
  • Katherine’s Vineyard Chardonnay

grapes growing

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!

Seafood Pasta Bake

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!

Seafood Pasta Bake

While you’re here, check out these recipes

  1. 3 Cheese Beef Pasta Bake
  2. Spinach Artichoke Pasta Bake
  3. Sausage Pepperoni Penne Pasta Bake
  4. 9 Delicious 20-minute recipes
  5. Pasta Salad
  6. Penne al Salmone
  7. How to make Lobster Stock
Seafood Pasta

Seafood Pasta Bake

Creamy rich and fabulously easy, this is a twist on classic seafood lasagna. If you love seafood, you're sure to love this recipe!
Author: Paula
4.62 from 34 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings

Ingredients

  • 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

Calories: 261kcal | Carbohydrates: 18g | Protein: 23g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 747mg | Potassium: 390mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2560IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 2mg
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Comments

  1. Linda L Lillie says

    05.28.22 at 12:24 am

    I don’t usually comment on these things but this recipe is beyond delicious and so easy to make! I plan on making it again for our annual girls get together! We are all cellebrating our 70th year this time so I want something special. This delicious casserole with a lovely white wine is perfect! Thx for sharing this one!

    Reply
  2. Priss says

    04.01.20 at 3:57 pm

    5 stars
    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

    Reply
    • Annie says

      10.19.21 at 3:25 am

      3 stars
      Being a Maryland girl, I added old bay seasoning

      Reply
  3. Delores says

    12.28.19 at 3:09 pm

    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.

    Reply
    • Paula says

      12.29.19 at 10:57 am

      Final layer is cheese.

      Reply
  4. Ann says

    05.09.19 at 10:23 am

    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!

    Reply
    • Paula says

      05.13.19 at 7:03 am

      I repeated the layers of sauce, noodles, seafood, spinach then top with mozzarella on the top

      Reply
  5. jodi says

    04.22.19 at 4:00 pm

    will it work if you do not have cottage cheese?

    Reply
    • Paula says

      04.22.19 at 7:26 pm

      yes

      Reply
      • Lisa says

        08.02.20 at 2:38 pm

        Can you sub cream cheese or sour scream for the cottage cheese?

        Reply
        • Paula says

          10.16.20 at 11:41 am

          Yes, you can use cream cheese, sour cream, or ricotta cheese

          Reply
  6. Mary says

    01.01.18 at 9:16 am

    Made this last night for New Year’s Eve. What a hit! Better than most restaurant seafood dishes!

    Reply
    • Mary says

      04.20.21 at 10:42 pm

      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!

      Reply
  7. Lizz Barkley says

    01.26.15 at 9:56 pm

    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!

    Reply
    • Paula says

      01.27.15 at 9:19 am

      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.

      Reply
  8. Jasmine says

    11.12.14 at 9:26 am

    5 stars
    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!

    Reply
    • Paula says

      01.27.15 at 9:16 am

      I’m sorry, I didn’t get a notification on this comment. Yes, that is correct, I added that step sorry for the omission.

      Reply
  9. Miss Jeanie says

    10.14.14 at 11:51 pm

    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

    Reply
    • Paula says

      10.15.14 at 5:56 am

      I’m so glad you found me. I hope you’ll find a lot of recipes you like, Miss Jeanie.

      Reply
  10. Shannon says

    10.10.14 at 2:37 pm

    You specified you need cooked shrimp – should the scallops also be cooked before assembling?

    Reply
    • Paula says

      10.10.14 at 3:03 pm

      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.

      Reply
  11. Courtney says

    05.31.14 at 9:31 am

    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!

    Reply
    • Paula says

      05.31.14 at 11:57 am

      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.

      Reply
  12. Carol at Wild Goose Tea says

    05.25.14 at 8:20 pm

    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.

    Reply
  13. Kelly says

    05.24.14 at 10:57 pm

    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.

    Reply
  14. Maggie says

    05.23.14 at 10:12 am

    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~

    Reply
  15. Heather says

    05.23.14 at 9:01 am

    Looks fab! We’ll be having this for dinner very soon. YUM!

    Reply
  16. Peter @Feed Your Soul Too says

    05.23.14 at 8:23 am

    Love the spin and so creamy!

    Reply
  17. Julia@Happy House and Home says

    05.23.14 at 6:55 am

    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

    Reply
  18. Michelle @ A Dish of Daily Life says

    05.23.14 at 6:03 am

    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!

    Reply
    • Paula says

      05.23.14 at 6:06 am

      Thank you, cheesy pasta is my fav too, thanks for visiting and sharing. Have a great weekend!

      Reply
  19. Andi @ The Weary Chef says

    05.22.14 at 10:32 pm

    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 🙂

    Reply
    • Paula says

      05.23.14 at 6:04 am

      Thanks Andi! cheesy pasta and wine makes everything better!~

      Reply
  20. Claire @ A Little Claireification says

    05.22.14 at 8:09 pm

    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.

    Reply
    • Paula says

      05.22.14 at 8:58 pm

      I think that’s perfect! Girl I love me some cheese and wine too

      Reply

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