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 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. (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!
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!
While you’re here, check out these recipes
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- Penne al Salmone
- 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 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.
Could I switch the seafood to only Cod? How would you change the seasoning?
I would leave the seasoning the same.
Can you use fresh spinach and if so how much would you recommend? Should I wilt it first? I plan on making this for Christmas Eve.
Yes, you can use fresh and I would wilt it first. If you’re getting it at a store, I’d use the spinach bagged for salads. I think it comes in a 10 or 12 oz bag. If you have it fresh from a garden, I’d use 3 handfuls.
Arranged in 6 individual small casserole dishes. How do I reheat next day
This sounds delicious, and I plan to make it soon! I’m just wondering what the purpose of the self-rising flour is, as opposed to plain flour.
You can use all-purpose flour in the roux.
Could you make ahead and freeze or the day before needed?
Yes, you can.
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!
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
Being a Maryland girl, I added old bay seasoning
Making this tonight. I add Old Bay to anything seafood 😊
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.
Final layer is cheese.
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!
I repeated the layers of sauce, noodles, seafood, spinach then top with mozzarella on the top
will it work if you do not have cottage cheese?
yes
Can you sub cream cheese or sour scream for the cottage cheese?
Yes, you can use cream cheese, sour cream, or ricotta cheese
Made this last night for New Year’s Eve. What a hit! Better than most restaurant seafood dishes!
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!
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!
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.