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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!
Course any meal
Cuisine American/Southern
Keyword pasta, seafood
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 261kcal
Author Paula Jones


  • 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 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 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. 


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