Recipe Background
Ahoy, maties! We've sailed all over the Seven Seas to find you because we just had to tell you about this Seafood Pasta Bake we discovered! Come sail away with us on a flavor adventure! Get ready to sink your teeth into bouncy pasta that's swimming in all your favorite seafood and a creamy, buttery sauce that's so good you'll believe you've discovered buried treasure! Topped with a crunchy, cheesy blend, Seafood Pasta Bake will have you sailing all over the world just to get a taste!
Ahoy, maties! We've sailed all over the Seven Seas to find you because we just had to tell you about this Seafood Pasta Bake we discovered! Come sail away with us on a flavor adventure! Get ready to sink your teeth into bouncy pasta that's swimming in all your favorite seafood and a creamy, buttery sauce that's so good you'll believe you've discovered buried treasure! Topped with a crunchy, cheesy blend, Seafood Pasta Bake will have you sailing all over the world just to get a taste!
Ingredients
For the pasta:
- 7 ounces macaroni
- 1 1/2 tablespoon olive oil separated
- 1 pound mixed raw seafood
- 2 leeks white and pale green parts only, washed thoroughly and finely sliced
- 2 cloves garlic minced
For the white sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 1 chicken bouillon cube crumbled
- salt to taste
- pepper to taste
For the topping:
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese optional, grated
- fresh parsley optional, finely chopped
Directions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the packet directions. Drain and pour it into a 9x13-inch baking dish.
- Heat 1 tablespoon of the oil in a skillet over very high heat.
- Add the seafood to the hot oil and sear on both sides, about 30 seconds on each side. The seafood will still be raw inside.
- Transfer the seafood to the baking dish.
- Return the pan to the stove and add the remaining 1/2 tablespoon oil, reducing the heat to medium.
- Add the leeks and the garlic and cook until soft, about 3 minutes.
- Transfer the leek mixture to the baking dish, and mix the pasta, the seafood, and the leeks together.
- Melt the butter in the skillet, then add the flour and mix it into the butter until the raw flour smell disappears, about 1 minute.
- Add 1 cup of the milk and use a whisk to combine until thickened.
- Add the remaining milk and the bouillon cube, whisking to combine.
- Cook the mixture, whisking occasionally at first then constantly as it thickens, until the sauce is thick enough to coat the back of a wooden spoon, about 5 minutes.
- Season with the salt and the pepper.
- Pour the white sauce into the baking dish and top it with the panko breadcrumbs and the parmesan.
- Bake until the top is golden, about 20-25 minutes.
- Transfer the bake from the oven and allow to sit for 5 minutes.
- Serve garnished with fresh parsley.
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