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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Cook the pasta according to the packet directions. Drain and pour it into a 9×13-inch baking dish.
Step 3 –Heat 1 tablespoon of the oil in a skillet over very high heat.
Step 4 –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.
Step 5 –Transfer the seafood to the baking dish.
Step 6 –Return the pan to the stove and add the remaining 1/2 tablespoon oil, reducing the heat to medium.
Step 7 –Add the leeks and the garlic and cook until soft, about 3 minutes.
Step 8 –Transfer the leek mixture to the baking dish, and mix the pasta, the seafood, and the leeks together.
Step 9 –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.
Step 10 –Add 1 cup of the milk and use a whisk to combine until thickened.
Step 11 –Add the remaining milk and the bouillon cube, whisking to combine.
Step 12 –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.
Step 13 –Season with the salt and the pepper.
Step 14 –Pour the white sauce into the baking dish and top it with the panko breadcrumbs and the parmesan.
Step 15 –Bake until the top is golden, about 20-25 minutes.
Step 16 –Transfer the bake from the oven and allow to sit for 5 minutes.
Step 17 –Serve garnished with fresh parsley.
