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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
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
12
servings
Calories
261
kcal
Author
Paula
Ingredients
3
Tablespoons
self-rising flour
3
Tablespoons
butter
3
cups
whole 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
freshly grated 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 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.
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:
261
kcal
|
Carbohydrates:
18
g
|
Protein:
23
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
95
mg
|
Sodium:
747
mg
|
Potassium:
390
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
2560
IU
|
Vitamin C:
9
mg
|
Calcium:
272
mg
|
Iron:
2
mg