Creamy Seafood Pasta Bake is a comforting and delicious dish that blends the rich flavors of seafood with a creamy sauce over pasta. This hearty meal is perfect for any night of the week, bringing warmth and satisfaction to your dinner table. Whether you are cooking for family or friends, this dish is sure to impress with its creamy texture and delightful taste.
Why Make This Recipe
There are several reasons to make Creamy Seafood Pasta Bake. First, it’s a great way to combine seafood with pasta, creating a unique and tasty dish. Second, this recipe is easy to follow and can be prepared in less than an hour. Finally, it’s versatile; you can use different types of seafood based on what you like or have on hand. This dish is also perfect for gatherings as it can be made in a large baking dish and easily served.
How to Make Creamy Seafood Pasta Bake
Making Creamy Seafood Pasta Bake is simple and fun. You will start by cooking the pasta and seafood, then prepare a creamy sauce that holds everything together. Here’s how you can do it:
Ingredients:
- 7 oz / 200 g macaroni or other pasta of choice
- 1 1/2 tbsp olive oil (separated)
- 1 lb / 500 g mixed raw seafood (Marinara seafood mix)
- 2 leeks (white and pale green part only, finely sliced)
- 2 garlic cloves (minced)
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups milk
- 1 chicken bouillon cube (or 1 1/2 tsp chicken stock powder; OR 1/2 cup grated parmesan cheese)
- 3/4 cup panko
- 1/4 cup grated parmesan cheese (highly recommended)
- Finely chopped fresh parsley (optional)
Directions:
- Preheat oven to 180C/350F.
- Cook pasta according to package directions. Drain and pour it into a baking dish.
- Heat 1 tbsp of olive oil in a skillet over high heat. Add seafood and sear for 30 seconds. Turn and sear the other side for another 30 seconds (the seafood should still be raw inside). Remove seafood and place it into the baking dish.
- Return the pan to the stove, add the remaining 1/2 tbsp of oil, and turn it down to medium. Cook leeks and garlic for 3 minutes or until soft. Add this mix to the baking dish.
- Gently mix pasta, seafood, and leeks together in the baking dish.
- Melt butter in the skillet. Add flour and mix it into the butter. Cook for 1 minute.
- Add 1 cup of milk and whisk to combine—it will thicken quickly. Then, add the remaining milk and crumbled bouillon cube, whisking well. Cook and whisk for about 5 minutes until the sauce is thick enough to coat the back of a wooden spoon. Season with salt and pepper.
- Pour the sauce into the baking dish. Top with panko and grated parmesan.
- Bake for 20-25 minutes or until the top is golden.
- Rest for 5 minutes before serving, garnished with fresh parsley if desired. This dish pairs wonderfully with garlic spinach.
How to Serve Creamy Seafood Pasta Bake
Creamy Seafood Pasta Bake can be served as a main course. You can place it on a big table for everyone to help themselves. It pairs nicely with a side salad or some garlic bread for an extra touch. Don’t forget to sprinkle some fresh parsley on top for a pop of color!
How to Store Creamy Seafood Pasta Bake
To store any leftovers, let the dish cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, place it in the oven at a low temperature to warm it through nicely.
Tips to Make Creamy Seafood Pasta Bake
- Choose Your Seafood: Feel free to use your favorite seafood mix or even just one type, like shrimp or scallops.
- Make It Cheesy: For a richer flavor, add more grated parmesan cheese to the sauce or as a topping.
- Add Veggies: You can add more vegetables like spinach or bell peppers for extra nutrition and flavor.
Variation
You can make a vegetarian version of this dish by replacing seafood with mushrooms or a mix of your favorite vegetables. You can also use plant-based milk for a dairy-free option.
FAQs
Q: Can I use frozen seafood for this recipe?
A: Yes, frozen seafood works just fine. Just make sure to thaw it before cooking.
Q: How can I make this dish gluten-free?
A: You can use gluten-free pasta and substitute regular flour with a gluten-free blend.
Q: Can I prepare this dish in advance?
A: Yes! You can assemble everything in advance, cover it, and store it in the fridge. Bake it just before serving.
Enjoy this delightful Creamy Seafood Pasta Bake as a satisfying meal that is easy to prepare and delicious to eat!
Creamy Seafood Pasta Bake
Ingredients
Pasta and Seafood
- 7 oz macaroni or other pasta of choice
- 1 lb mixed raw seafood (Marinara seafood mix)
Vegetables
- 2 leeks (white and pale green part only, finely sliced)
- 2 cloves garlic (minced)
Sauce Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 2.5 cups milk
- 1 cube chicken bouillon (or equivalent chicken stock powder, or grated parmesan) 1 chicken bouillon cube or 1 1/2 tsp chicken stock powder; OR 1/2 cup grated parmesan cheese
Toppings
- ¾ cup panko
- ¼ cup grated parmesan cheese highly recommended
- Finely chopped fresh parsley (optional)
Oil
- 1.5 tbsp olive oil Separated into 1 tsp for cooking seafood and 1/2 tbsp for leeks
Instructions
Preparation
- Preheat oven to 180C/350F.
- Cook pasta according to package directions. Drain and pour it into a baking dish.
- Heat 1 tbsp of olive oil in a skillet over high heat. Add seafood and sear for 30 seconds. Turn and sear the other side for another 30 seconds (the seafood should still be raw inside). Remove seafood and place it into the baking dish.
Cooking
- Return the pan to the stove, add the remaining 1/2 tbsp of oil, and turn it down to medium. Cook leeks and garlic for 3 minutes or until soft. Add this mix to the baking dish.
- Gently mix pasta, seafood, and leeks together in the baking dish.
- Melt butter in the skillet. Add flour and mix it into the butter. Cook for 1 minute.
- Add 1 cup of milk and whisk to combine—it will thicken quickly. Then, add the remaining milk and crumbled bouillon cube, whisking well. Cook and whisk for about 5 minutes until the sauce is thick enough to coat the back of a wooden spoon. Season with salt and pepper.
- Pour the sauce into the baking dish. Top with panko and grated parmesan.
- Bake for 20-25 minutes or until the top is golden.
- Rest for 5 minutes before serving, garnished with fresh parsley if desired.
