Description
This Creamy Seafood Pasta Bake is a comforting and indulgent dish featuring tender macaroni tossed with a medley of seared mixed seafood, sautéed leeks, and a rich homemade creamy sauce. Topped with crispy golden panko and parmesan cheese, this baked pasta casserole is perfect for a satisfying family dinner or entertaining guests.
Ingredients
Scale
Pasta and Seafood
- 7 oz / 200 g macaroni or other pasta of choice
- 1 1/2 tbsp olive oil (divided)
- 1 lb / 500 g mixed raw seafood (Marinara seafood mix)
Vegetables
- 2 leeks, white and pale green part only, finely sliced
- 2 garlic cloves, minced
Sauce
- 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)
Topping
- 3/4 cup panko
- 1/4 cup grated parmesan cheese (highly recommended)
- Finely chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to get it ready for baking the pasta later.
- Cook pasta: Boil the macaroni according to the package directions until al dente. Drain and transfer it into your baking dish.
- Sear seafood: Heat 1 tablespoon of olive oil in a skillet over very high heat. Add the mixed seafood and sear each side for 30 seconds—just enough to brown the outside while keeping the inside still raw. Remove the seafood and place it into the baking dish with the pasta.
- Sauté leeks and garlic: Lower the heat to medium and add the remaining 1/2 tablespoon olive oil to the skillet. Cook the sliced leeks and minced garlic for about 3 minutes until soft and fragrant. Add this mixture to the baking dish with pasta and seafood.
- Combine ingredients: Mix the pasta, seafood, and leek-garlic mixture together gently in the baking dish to evenly distribute flavors.
- Make roux: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux, which will thicken your sauce.
- Prepare sauce: Gradually whisk in 1 cup of milk until smooth and thickened, then add the remaining milk along with the crumbled bouillon cube. Continuously whisk as the sauce cooks for about 5 minutes until it is thick enough to coat the back of a spoon. Season with salt and pepper to taste.
- Assemble bake: Pour the creamy sauce over the pasta mixture in the baking dish, spreading evenly. Sprinkle the top with panko breadcrumbs and grated parmesan cheese for a crispy golden finish.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is beautifully golden and crispy.
- Rest and serve: Let the pasta bake rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh chopped parsley if desired.
- Serving suggestion: This creamy seafood pasta bake pairs wonderfully with sautéed garlic spinach for a complete and flavorful meal.
Notes
- The seafood is only briefly seared to keep it tender and prevent overcooking in the bake.
- You can substitute the chicken bouillon cube with chicken stock powder or simply increase the parmesan cheese for extra flavor.
- If preferred, use gluten-free pasta and panko to make this dish gluten-free.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven.
- Sautéed garlic spinach is recommended as a nutritious and tasty side dish.
