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 wondeful 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 whatan Estate Winery is? It means that they make wine from their own vineyards. Cambria’s unique wines is special because it is made in one of the coolest wine-growing regions in the world. The end result is a in 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
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 love 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!
The legal drinking age is 21 years old, as always please drink responsibly.
- 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 grated Parmesan cheese
- 1 package 10 ounce frozen chopped spinach, thawed and drained well
- 1 cup cottage cheese
- 1 and 1/2 cup shredded mozzarella cheese
- 1/8 teaspoon ground nutmeg
- 3 cup pasta measured uncooked. I used penne
- 1/2 pound fresh or thawed frozen cleaned shrimp cooked and shelled
- 1/2 pound fresh or thawed frozen bay scallops
- 2 cans 6 ounce each lump crab, drained
- 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.
If you don't have self-rising flour you'll need to add 1/4 teaspoon baking soda and 1/4 teaspoon saltFeel free to use 1% milk or whole milk in this recipeAny shape pasta will work in this recipeYou 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. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
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