Seafood Pasta Bake Recipe

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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

Seafood Pasta 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!!

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. (Please drink responsibly.) 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 will be a fabulous addition!

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, 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!

Seafood Pasta Bake

While you’re here, check out these recipes

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  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
4.69 from 41 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
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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 9×13 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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52 Comments

  1. Pingback: 100+ Incredible Casserole Recipes! ⋆ The NEW N!FYmagThe NEW N!FYmag
  2. 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!

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

  3. 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

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

    1. 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.

  5. 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!

    1. 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.

  6. 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.

  7. 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.

  8. 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~

  9. 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

  10. 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 🙂

  11. 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.

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