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. (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 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
- Penne al Salmone
- How to make Lobster Stock
Seafood Pasta Bake
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 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
- 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.
- 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.