Recipe Background
A seafood pasta bake perfect for evoking coastal memories with loved ones.
The first time I made this seafood pasta bake was the evening I returned to my childhood home after spending a decade in bustling cities. My dad, a quiet lover of the ocean and all its offerings, would often whip up seafood dishes with whatever he could find at the local market. I wanted to surprise him and evoke those memories using a mix of fresh seafood, reminding me of our coastal family outings. With a fridge that felt like a time machine, I could practically hear him offering tips about cooking each ingredient just right.
Leeks and garlic filled the air with warmth as they sizzled in olive oil—just as dad had once taught me. I knew these vegetables would soften beautifully, their flavors melding into the dish like old friends. Stirring the butter and flour into a rich roux was therapeutic. Adding a crumbled bouillon cube let me savor a moment from my past, a trick I'd picked up during a holiday in France with him. It's essential to let the sauce reach that perfect coat-the-spoon thickness to promise that creamy touch we both love.
After spooning the mixture into a baking dish, I topped it with panko breadcrumbs and a sprinkle of Parmesan, anticipating the crunch Dad always favored. As it baked, filling the house with memories, I let it rest a little—knowing clean slices are always worth the wait. Seeing my dad's smile as we shared the first bite was a reminder of why home will always mean love, laughter, and the sea.
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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